Banana Pudding Poke Cake recipe

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Ingredients

1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3 eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup vanilla wafer crumbs (such as Nilla®), or to taste

Nutrition Info

371.2 calories
carbohydrate: 49.3 g
cholesterol: 38 mg
fat: 17.9 g
fiber: 0.6 g
protein: 4.3 g
saturatedFat: 5.9 g
servingSize: -
sodium: 459.9 mg
sugar: 28.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

  2. Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth, pour into the prepared baking dish.

  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.

  4. Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.

  5. Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Recipe Yield

16 servings

Recipe Note

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

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