Banana Pudding Poke Cake

If you’re a fan of banana pudding, then you’re in for a treat with this Banana Pudding Poke Cake! Inspired by a conversation at work, this cake brings together the delightful flavors of banana pudding in a moist, delicious cake form. Whether you’re a fan of bananas or just the flavor, this recipe is sure to satisfy your sweet tooth without the worry of browning bananas.

Why You’ll Love This Recipe

This cake is the perfect blend of creamy banana pudding flavor and soft, fluffy cake. It’s easy to make, and you can customize it to your liking by adding freshly sliced bananas on top when serving. Plus, the crushed vanilla wafers add a delightful crunch that complements the creamy whipped topping. It’s a crowd-pleaser for any occasion!

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Wooden spoon
• Refrigerator

Ingredients

• 15.25 ounces box yellow cake mix
• Ingredients needed to make cake: eggs, oil & water
• 2 (3.4 ounce) packages instant banana pudding
• 4 cups milk
• 8 ounces tub frozen whipped topping (COOL WHIP), thawed
• 20 vanilla wafers, crushed

Instructions

1. Prepare the cake mix according to the package directions for a 9×13-inch cake.
2. Once the cake comes out of the oven, let it cool for a couple of minutes.
3. Using the handle of a wooden spoon, poke holes all over the cake, ensuring they are large enough for the pudding to seep through.
4. In a bowl, whisk together the instant pudding mix with 4 cups of milk until smooth and pourable.
5. Carefully pour the pudding mixture over the cake, focusing on filling the holes.
6. Spread the pudding evenly and gently press it into the holes with the back of a spoon.
7. Refrigerate the cake for about 2 hours to set and cool.
8. Once cooled, spread the whipped topping over the cake.
9. Top with crushed vanilla wafers just before serving. Keep the cake refrigerated.

Tips for Success

• Ensure the pudding is still pourable when adding to the cake to avoid lumps.
• For a fresher taste, add sliced bananas on top of individual servings instead of on the entire cake.

Additional Tips and Variations

For a chocolate twist, use chocolate pudding instead of banana, or add a drizzle of caramel sauce over the whipped topping. You can also try using different flavored cake mixes to change up the base flavor.

Nutritional Highlights (Per Serving)

Calories: Approximately 280 | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Fiber: 1g

Frequently Asked Questions (FAQ)

Can I use homemade whipped cream instead of store-bought?
Yes, homemade whipped cream will work perfectly and add a personal touch to the cake.

How long will this cake last in the refrigerator?
This cake can be stored in the refrigerator for up to 3 days. Add any fresh banana slices just before serving.

Conclusion

This Banana Pudding Poke Cake is a delightful fusion of flavors that brings the classic taste of banana pudding into a convenient cake form. It’s simple to make and will surely impress your family and friends. Give it a try, and don’t forget to share your experience in the comments below!