This 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. This is made without slices of bananas, however, you could certainly add those on there if you like. The best way to just add a few as you each each piece. If you do decide put them on the cake while making it, prepare for them to turn brown within a day. Who wants to eat a damn brown banana slice? Not us. Either way, you can actually use other flavors of pudding including chocolate, velvet cake, Boston cream, lemon, etc… It is super simple with a base layer of yellow cake and topped with cool whip.
- 1 box yellow cake mix plus ingredients needed to make cake: eggs, oil & water
- 2 (3.4 oz) packages instant banana pudding
- 4 cups milk
- 1 (8 oz) tub Cool whip (whipped topping)
- 20 vanilla wafers crushed (optional)
- Prepare cake mix according to package directions for a 9×13 cake. You can use other size cake pans if you want.
- Allow it to cool for just a couple of minutes.
- With a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough 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 mix with 4 cups milk. Stir until all the lumps are gone.
- Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
- Spread it all out, gently push pudding down into the holes.
- Put the cake into the fridge to set and cool (about 2 hours.)
- Once your cake has completely cooled, spread on cool whip.
- This is optional… but Crush the vanilla wafers and spread onto the top of the cake before serving.
**You can spread the crushed wafers immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. Keep refrigerated.
Like this Banana Pudding Poke Cake Dessert recipe? Check out some more dessert recipes HERE.
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