Description
Few desserts evoke the warm nostalgia of childhood quite like banana pudding. This poke cake combines the creamy, comforting flavors of banana pudding with the moist, flavor-infused layers of a classic poke cake, creating a dessert that’s as easy to make as it is unforgettable. Perfect for gatherings or a cozy family treat, this dessert is sure to bring joy to every occasion.
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients needed to prepare it)
- 2 small boxes instant banana pudding mix
- 4 cups milk
- 1–2 cups whipped topping
- 20 vanilla wafers, crushed
- Sliced bananas (as desired)
Instructions
- Preheat the oven as directed on the cake mix box. Prepare the cake batter and bake in a 9×13-inch pan until golden brown and fully cooked. Let cool for 5–10 minutes.
- Use the handle of a wooden spoon to poke deep holes across the entire cake. Space them evenly and ensure they reach the bottom of the pan.
- In a large bowl, whisk together the instant pudding mix and milk until smooth and slightly thickened.
- Pour the pudding mixture over the cake, making sure it seeps into all the holes. Spread any remaining pudding evenly over the top.
- Refrigerate the cake for at least two hours, or until the pudding is set.
- Spread whipped topping over the chilled cake. Sprinkle crushed vanilla wafers on top and garnish with sliced bananas.
Notes
- Slice bananas just before serving to prevent browning.
- For added freshness, brush banana slices with lemon juice.
- This cake is best enjoyed within 2–3 days and does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes