Description
This Banana Pudding Poke Cake is a delightful twist on classic banana pudding, combining the moist texture of yellow cake with creamy banana pudding soaked into every bite. Topped with whipped topping and crushed vanilla wafers, this no-fuss dessert is perfect for gatherings and easy to prepare in under an hour.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- Eggs, oil, and water as required on the cake mix box (typically 3 eggs, 1/2 cup oil, 1 cup water)
Pudding
- 2 (3.4 ounce) packages instant banana pudding mix
- 4 cups cold milk (preferably whole or 2%)
Topping
- 8 ounce tub frozen whipped topping, thawed (such as Cool Whip)
- 20 vanilla wafers, crushed
Instructions
- Prepare Cake: Follow the instructions on the yellow cake mix box, combining cake mix, eggs, oil, and water as directed. Pour the batter into a greased 9×13-inch baking pan and bake according to package directions until a toothpick inserted in the center comes out clean.
- Cool Cake Slightly: Remove cake from oven and allow it to cool for a couple of minutes so it is still warm but not hot.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly all over the cake, going through to the bottom. This will create space for the pudding to soak in.
- Prepare Pudding: In a medium bowl, whisk together the two packages of instant banana pudding mix with 4 cups of cold milk. Stir quickly until the pudding is smooth and free of lumps, but before it starts to thicken too much.
- Pour Pudding Over Cake: Carefully pour the pudding over the warm cake, aiming to fill the holes as much as possible. Spread the pudding evenly over the surface.
- Push Pudding into Holes: Using the back of a spoon, gently press the pudding down to ensure it seeps into the holes poked in the cake.
- Chill the Cake: Place the cake in the refrigerator and let it set and cool for at least 2 hours, allowing the pudding to fully soak into the cake.
- Add Whipped Topping: Once the cake is fully chilled and set, spread the thawed whipped topping evenly over the top.
- Garnish and Serve: Sprinkle the crushed vanilla wafers evenly over the whipped topping before serving. Keep the cake refrigerated until ready to eat.
Notes
- Use whole or 2% milk for best pudding texture; avoid skim milk as it may result in a thinner consistency.
- Ensure the cake is slightly warm when poking holes so the pudding can soak in easily but not hot enough to melt the pudding.
- Refrigerate the cake for at least 2 hours to allow the pudding to properly set and meld with the cake.
- For an extra banana flavor, consider adding sliced fresh bananas on top before adding whipped topping (optional).
- Store leftovers covered in the refrigerator for up to 3 days.
