Description
Delicious and easy Banana Pudding Poke Cake recipe that combines the flavors of banana pudding with a moist yellow cake, topped with whipped cream, Nilla wafers, and fresh banana slices.
Ingredients
Units
Scale
Cake:
- 15 oz box yellow cake mix, prepared
Pudding Layer:
- 6.4 oz banana instant pudding mix (2 small boxes)
- 3 cups cold milk
Topping:
- 8 oz container frozen whipped topping or homemade whipped cream
- 2 large bananas, sliced
- 5 Nilla wafers, crumbled
Instructions
- Preheat oven to the temperature specified on your cake mix. Make and cook cake as directed on your cake mix box for a 13×9-inch pan.
- Remove cake from the oven and let it cool in the pan for at least 5 minutes.
- With the handle of a wooden spoon, poke evenly spaced holes almost to the bottom of the cake, about 1/2 to 1 inch apart. If you wipe the wooden spoon handle in between, it will help prevent sticking and pulling out lumps of cake.
- In a bowl, mix together the milk and banana pudding as directed on the pudding packet.
- When the cake is fully cooled, pour the mixed pudding over the cake and spread evenly over the surface to get it into the holes and fully cover the surface of the cake. Refrigerate for 1 hour to allow the pudding to set.
- Spread whipped cream or whipped topping evenly over the pudding layer on the cake.
- Just before serving, add crumbled Nilla wafers and sliced bananas over the top. Avoid cutting the bananas too far ahead of time to prevent them from turning black.
Notes
- The instant pudding sets quickly, but chilling the cake after adding it will make applying the whipped cream easier.
- For best results, add whipped topping and then chill the cake for about an hour before serving.
- Add the crushed wafers and sliced bananas just before serving to prevent browning.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
