Banana Poke Cake
Banana pudding poke cake is a snap to prepare with store-bought pudding, a cake mix, and frozen whipped topping. It's even easier to assemble than the traditional pudding and might just be your new favorite treat.
- Preparation:
- Cooking:
- Total:
- Serves: 20 persons
Ingredients
- 1box yellow cake mix (or vanilla, 15.25-ounce)
- 3large eggs (or as directed)
- ½cup vegetable oil (or as directed)
- 1cup water (or as directed)
- 2packages instant banana pudding
- 3 ½cups cold milk
- 8ounces frozen whipped topping (thawed)
- 12vanilla wafers (crumbled, plus more for garnish, if desired)
- Optional: 1 banana (thinly sliced, for garnish)
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 350 F. Grease a 9-x 13-inch baking pan with butter, then dust with flour (alternatively, you can just grease with baking spray and omit the flour).Step 3
Prepare the cake mix with eggs, vegetable oil, and water, as directed on the package.Step 4
Spread the cake batter into the prepared baking pan.Step 5
Following the directions on the cake mix box to bake the cake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Place the cake on a rack and let it cool for 10 minutes. Use the handle of a wooden spoon to poke large holes all over the cake.Step 6
Prepare the banana pudding with the cold milk, as directed on the package.Step 7
Let the pudding stand for 1 or 2 minute to thicken slightly, then pour over the cake, letting it flow into the holes. Spread the pudding evenly to cover the cake. Chill for at least 1 hour or until the pudding is firm.Step 8
Spread the thawed whipped topping over the chilled cake, then sprinkle with the crumbled vanilla wafers.Step 9
Serve slices garnished with extra vanilla wafers and banana slices, if desired.