Banana Pudding Poke Cake
Made Easy using a Box Cake Mix
Equipment
- large mixing bowl
- spatula
- measuring cups
- cutting board & sharp knife
- electric hand mixer
- medium bowl
- offset spatula
- ziploc bag
Ingredients
- 1 (15.25oz) box yellow cake mix
- + ingredients listed on back of cake box
- 1 (8oz) tub frozen original cool whip, thawed
- 3-4 large bananas, peeled & sliced
- 1/2 box nilla wafers; broken into pieces
- 1 (5.2oz) box instant banana pudding
- 3 1/2 cups cold milk
Instructions
- Make & bake cake per directions on the back of the cake box for a 9 x 13 cake. Once cake is done, poke large holes throughout the hot cake. Set aside.NOTE: use a kitchen utensil that has a large rounded end to poke your holes. This will allow the pudding to get into the holes.
- NOTE: to make a bakery style with more flavor in the cake, switch out the same amount of milk for the water, and the same amount of melted butter for the oil.NOTE: allow melted butter to cool slightly to prevent the eggs from scrambling as you are mixing the batter.NOTE: Bakery style usually calls for 4 eggs in stead of 3. But since it would rise the cake more, I leave it with 3 eggs. This way you have room on the top for the other layers.
- In a medium bowl add dry pudding mix and cold milk. Whisk for 2 minutes until slightly thickened. (Don't over mix, you need to pour the pudding into the holes of cake.)
- Pour half of the loose pudding on the cake aiming for the holes in the cake. Pour remainder of the pudding on top and smooth out evenly.
- Slice bananas thinly and place on top of the pudding on the cake until it's entirely filled with one layer of banana.
- Spread thawed cool whip on top of the bananas and spread evenly.
- Crush up 1/2 a box of nilla wafers and place all on top of the cool whip.
- Refrigerate at least 4 hours to over night for the pudding and cool whip to set up. Enjoy.