Banana Pudding Poke Cake
Best of both worlds. A delicious banana pudding and a fluffy bakery style poke cake. This will not last long in the refrigerator.
Equipment
- 2 large mixing bowls
- 1 (9x13 baking dish)
- electric handmixer
Ingredients
- 1 (15.25) oz box yellow cake mix + ingredients listed on back of cake mix box.
For a fluffy bakery style cake substitute milk for the water and melted butter for the oil.
- 2 (3.4) oz packages banana cream instant pudding mix
- 4 cups cold milk
- 3 large bananas, sliced thin
- 1 box vanilla wafers, crushed
- 1 (16) oz container cook whip, thawed or your own homemade whipped topping
Instructions
- Prepare the cake in a 9 x 13 baking dish following the instructions on back of cake mix box. Cool cake for 10 minutes.
- Using the end of a large utensil poke holes all over cake.
- Make the pudding using the instructions on back of pudding package. Make sure pudding maintains a consistency that will easily pour into holes of cake.
- Pour pudding all over cake aiming for the holes. Smooth pudding over holes of cake to fill. Spread evenly left over pudding to cover cake and down the sides.
- Refrigerate cake for 1 hour to set the pudding.
- Place bananas on the set pudding in single layer to cover entire cake.
- Sprinkle 1/2 of the crushed vanilla wafers all over the bananas.
- Dollop whipped topping all over the crushed wafers and smooth out evenly.
- Sprinkle the remaining crushed vanilla wafers over the whipped topping.
- Refrigerate until ready to serve or enjoy now.