Description

This Banana Pudding Poke Cake is a moist and delicious dessert that combines a classic yellow cake with creamy instant banana pudding and topped with whipped topping and crushed vanilla wafers. The pudding is poured over the freshly baked cake and allowed to soak into holes poked all over the cake, creating a luscious, flavorful treat perfect for family gatherings or special occasions.

Ingredients

Scale

Cake

1 box yellow cake mix
Eggs (amount as per cake mix box instructions)
Oil (amount as per cake mix box instructions)
Water (amount as per cake mix box instructions)

Pudding Mixture

2 (3.4 ounce) packages instant banana pudding mix
4 cups cold milk (preferably whole or 2% milk, no skim)

Topping

8 ounce tub frozen whipped topping, thawed (such as Cool Whip)
20 vanilla wafers, crushed

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Instructions

Prepare the cake: Follow the package directions on the yellow cake mix box to prepare the batter using the required eggs, oil, and water. Pour the batter into a 9×13-inch baking pan and bake as directed.
Cool briefly: Once the cake is finished baking, allow it to cool for just a couple of minutes until it’s still warm but not hot.
Poke holes in the cake: Using the handle of a wooden spoon, poke holes all over the cake, pressing down to the bottom to create space for the pudding to soak in.
Prepare the pudding: In a bowl, whisk together the two packages of instant banana pudding mix with 4 cups of cold milk. Stir quickly to dissolve all lumps before the pudding thickens too much to pour.
Pour pudding over cake: Slowly pour the pudding mixture over the cake, aiming to fill the holes as much as possible for maximum flavor absorption.
Distribute and press pudding: Spread the pudding evenly across the cake surface and gently push the pudding down into the holes using the back of the spoon.
Chill to set: Place the cake in the refrigerator and let it chill and set for about 2 hours.
Add whipped topping: Once the pudding has set and the cake is fully cooled, spread the thawed whipped topping evenly over the top.
Garnish and serve: Sprinkle crushed vanilla wafers evenly over the whipped topping just before serving. Keep the cake refrigerated.

Notes

Use whole or 2% milk for the pudding for the best creamy texture; avoid skim milk.
Poking holes deeply ensures the pudding fully soaks the cake for maximum flavor.
Chilling the cake for at least 2 hours is essential to allow the pudding to set properly.
Store the cake refrigerated and consume within 3-4 days for optimal freshness.
For a decorative touch, add sliced bananas on top before serving if desired.