Description
This Banana Pudding Poke Cake is a delightful twist on the classic dessert, combining moist yellow cake with creamy banana pudding, whipped topping, and crunchy Nilla wafers. The cake is baked, then poked to allow the banana pudding mixture to seep in, creating a rich and tender treat perfect for any occasion.
Ingredients
Units
Scale
For the Cake
- 15 oz box yellow cake mix, prepared according to package instructions
For the Pudding
- 6.4 oz banana instant pudding mix (2 small boxes)
- 3 cups cold milk
Toppings
- 8 oz container frozen whipped topping or homemade whipped cream
- 2 large bananas, sliced
- 5 Nilla wafers, crumbled
Instructions
- Preheat Oven: Preheat your oven to the temperature specified on your yellow cake mix box to ensure proper baking.
- Prepare Cake: Prepare the yellow cake mix according to the package directions and bake it in a 13×9-inch pan as instructed.
- Cool Cake Slightly: Remove the cake from the oven and let it cool in the pan for at least 5 minutes so it firms up but remains warm.
- Make Holes in Cake: Using the handle of a wooden spoon, poke evenly spaced holes about 1/2 to 1 inch apart all over the cake, almost reaching the bottom, to allow the pudding to seep in. Wipe the spoon handle between pokes to prevent sticking and removing chunks of cake.
- Prepare Banana Pudding: In a bowl, whisk together the banana instant pudding mix and cold milk as directed on the pudding packet until smooth and slightly thickened.
- Pour Pudding Over Cake: After the cake has completely cooled, pour the prepared pudding over the cake, spreading it evenly to fill the holes and cover the entire surface.
- Chill Cake: Refrigerate the cake for 1 hour to allow the pudding to set and soak into the cake.
- Add Whipped Topping: Spread the whipped cream or frozen whipped topping evenly over the pudding layer once set.
- Garnish and Serve: Just before serving, sprinkle crumbled Nilla wafers and arrange sliced bananas on top. Avoid slicing bananas too early to prevent browning.
Notes
- The pudding sets better if refrigerated for about an hour after pouring it over the cake, making it easier to spread the whipped topping.
- Keep the cake covered and refrigerated after adding whipped topping until ready to serve.
- Add the sliced bananas just before serving to prevent them from turning brown.
Nutrition
- Serving Size: 1 slice
- Calories: 212
- Sugar: 27g
- Sodium: 303mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 7mg
