Banana Pudding Poke Cake

Here’s a classic recipe for Banana pudding poke cake — moist yellow cake filled with banana pudding and topped with whipped topping and vanilla wafers.

Ingredients

Cake

• 1 box yellow cake mix (plus ingredients listed on the box)

Filling

• 2 boxes instant banana pudding mix (3.4 oz each)
• 4 cups cold milk

Topping

• 1 tub whipped topping (like Cool Whip), thawed
• 3–4 bananas, sliced
• 1 box vanilla wafers, crushed or whole

Instructions

1. Bake the cake
   Prepare and bake the yellow cake in a 9×13-inch pan according to package directions.
2. Poke holes
   Let the cake cool for about 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
3. Make pudding
   Whisk together the banana pudding mix and cold milk until smooth but still pourable.
4. Fill the cake
   Pour the pudding over the cake, spreading it so it fills the holes.
5. Chill
   Refrigerate for at least 2 hours so the pudding sets.
6. Top and serve
   Spread whipped topping over the cake. Add sliced bananas and vanilla wafers just before serving for the best texture.

Optional Upgrades

• Add a layer of sweetened cream cheese under the whipped topping.
• Use French vanilla or butter cake mix for richer flavor.
• Drizzle caramel sauce on top.
• Crushed chessmen cookies work great instead of wafers.

Storage

Keep refrigerated for up to 3 days. Add wafers shortly before serving so they stay crisp.