Description

This classic Banana Pudding Poke Cake combines a buttery yellow cake base with a creamy, deep-set banana pudding filling. Topped with light whipped cream and crunchy vanilla wafers, it is the ultimate nostalgic dessert for any gathering.

Ingredients

1 (15.25 oz) box yellow cake mix
Eggs, oil, and water as required by the cake mix package
2 (3.4 oz) packages instant banana pudding mix
4 cups cold whole or 2% milk
1 (8 oz) tub frozen whipped topping, thawed
1 cup vanilla wafers, crushed

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Instructions

Preheat your oven according to the cake mix package instructions and grease a 9×13-inch baking pan.
Prepare the yellow cake batter using the eggs, oil, and water specified on the box, then bake until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it sit for 2 minutes. While still warm, use the handle of a wooden spoon to poke holes across the entire surface of the cake, spaced about an inch apart.
In a medium bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until smooth but not fully set.
Immediately pour the pudding mixture over the warm cake, using the back of a spoon to guide the pudding into the holes and spreading any extra over the top.
Refrigerate the cake for at least 2 hours to allow the pudding to set and the flavors to meld.
Just before serving, spread the thawed whipped topping over the cake and garnish with crushed vanilla wafers.

Notes

For the best texture, ensure you use instant pudding rather than the cook-and-serve variety so it properly hydrates the cake. If you are preparing this in advance, wait to add the crushed vanilla wafers until right before serving to ensure they maintain their signature crunch.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American