Description
A delightful Banana Pudding Poke Cake that combines fluffy cake with rich pudding and topped with whipped cream and vanilla wafers.
Ingredients
Scale
- 1 box yellow cake mix
- 3 ripe bananas, sliced
- 1 cup milk
- 1 package instant vanilla pudding mix
- 1 cup whipped cream or Cool Whip
- 1 cup vanilla wafer cookies, crushed
- Optional: Additional vanilla wafer cookies and banana slices for topping
Instructions
- Preheat your oven to the temperature specified on the cake mix box. Grease and flour a 9×13-inch baking pan.
- Prepare the yellow cake mix according to package instructions, then pour into the prepared pan. Bake until golden brown and a toothpick comes out clean. Let it cool completely.
- Poke holes in the cooled cake with a wooden spoon or skewer.
- Combine milk with the instant pudding mix in a bowl and beat until smooth. Let it sit for 5 minutes.
- Pour the pudding over the cake, ensuring it fills the holes.
- Fold together whipped cream and sliced bananas in a bowl. Spread over the pudding layer.
- Sprinkle crushed vanilla wafer cookies on top.
- Refrigerate for at least 2 hours before serving.
Notes
Make-ahead tips: This cake holds up well in the fridge, making it ideal for preparation a day in advance. Avoid not poking enough holes in the cake and skipping the cooling phase to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: banana pudding cake, poke cake, southern dessert, easy dessert, nostalgic dessert