BANANA PUDDING POKE CAKE

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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.Best Banana Pudding Poke Cake is an easy original recipe made with cake mix poked with banana pudding, topped with Cool Whip and crushed Nilla Wafers!

BEST BANANA PUDDING POKE CAKE
The inspiration for this Banana Pudding Poke Cake actually started out at work. My co-worker, Heather, loves Banana Pudding. But my other co-worker, Amanda does not like bananas – at all. She likes the flavor of bananas but not the texture. So the idea of the banana pudding poke cake was born. All the banana pudding flavors you love – in cake form. This Banana Pudding Poke Cake is made with a moist vanilla cake, homemade banana pudding, whipped cream and plenty of sliced bananas and vanilla wafers! Totally delicious and so addicting! This Banana Pudding Poke Cake Has All The Flavors Of Banana Cream Pie, Just In Cake Form. With Layers Of Banana Cake, Pudding, Cream, Bananas, And Vanilla Wafers, It’s Sure To Be A Hit! All the flavors you love in banana pudding come together in this Banana Pudding Poke Cake. Trust me on this, this banana poke cake tastes every bit as good as it looks — it’s hard to go wrong with a nilla wafer banana pudding cake! Banana Pudding Poke Cake is one of the easiest and most divine cakes you can make! Incredibly creamy and with lots of banana flavor!

 

Ingredients

1 box yellow cake mix (& ingredients to make cake)

2 box (small) instant banana pudding

4 c milk

8 oz whipped topping

20 vanilla wafers, crushed

sliced bananas – use your own judgment

How to Make It

Directions:
Prepare cake mix according to package directions for a 9×13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking
holes in the cake.

You want the holes to be fairly big so that the pudding has plenty of room to get down  in there. Be sure to poke right down to the bottom of the cake.

In a bowl,whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.

Pour pudding over cake. Taking care to get it into the holes as much as possible.

Spread it all out and using the back of the spoon gently push pudding down into the holes.

Put the pudding into the fridge to set and cool.
Once your cake has completely cooled, spread on whipped topping.

If you haven’t done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake.

Spread crushed wafers onto the top of the cake.
You can do this part immediately before serving the cake if you like.
This will ensure the wafers are crunchy when you serve it.

I think this cake gets more delicious over time.
To me, it’s even better the next day so it’s a great dessert to make ahead of time.
Serve with freshly sliced bananas. Keep refrigerated.

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