Description

This Banana Pudding Poke Cake combines a soft yellow cake base with a creamy, custard-filled interior for the ultimate easy dessert. Topped with airy whipped cream and crunchy vanilla wafers, it is a crowd-pleasing twist on a classic Southern favorite.

Ingredients

1 box yellow cake mix (plus eggs, oil, and water as directed on box)
2 packages (3.4 oz each) instant banana pudding mix
4 cups cold whole or 2% milk
1 container (8 oz) whipped topping, thawed
20 vanilla wafers, crushed

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Instructions

Prepare the yellow cake mix according to the package directions and bake in a 9×13-inch pan.
Remove the cake from the oven and let it cool for a few minutes, then use the handle of a wooden spoon to poke holes across the entire surface.
In a bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until just combined but still pourable.
Immediately pour the pudding mixture over the warm cake, ensuring it fills the holes, then refrigerate for at least 2 hours to set.
Before serving, spread the whipped topping over the cake and garnish with crushed vanilla wafers.

Notes

To ensure the pudding reaches the bottom of the cake, make sure your holes are wide enough and the pudding is still pourable when you add it. For an extra fruity touch, you can layer fresh banana slices under the whipped topping, but add them just before serving to prevent browning.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American