🍌 Banana Pudding Poke Cake
A soft, moist dessert that combines cake, creamy banana pudding, and whipped topping—all layered together for maximum flavor.
🧾 Ingredients
🎂 Cake
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
🍮 Pudding layer
- 2 (3.4 oz / 96 g) boxes instant banana pudding mix
- 4 cups cold milk
🍌 Toppings
- 2–3 bananas, sliced
- 1 tub whipped topping (like Cool Whip)
- Vanilla wafers (crushed or whole)
👨‍🍳 Instructions
1. Bake the cake
- Prepare cake batter as directed on box
- Bake in a 9×13-inch pan
- Let it cool for about 10–15 minutes
2. Poke the cake
- Use the handle of a spoon or fork
- Poke holes all over the cake (even spacing)
3. Add pudding
- Whisk pudding mix with cold milk until thick
- Pour over the cake so it fills the holes
4. Chill
- Refrigerate for 1–2 hours so pudding sets inside the cake
5. Top it off
- Spread whipped topping over the cake
- Add banana slices and vanilla wafers on top
🍽️ Serve
- Best served cold
- Tastes even better the next day
🧠Tips
- Add bananas just before serving to prevent browning
- Use banana cream pudding for stronger flavor
- Crush wafers for a crunchy topping layer
⚠️ Note
This is a dessert high in sugar and dairy, so it’s best enjoyed occasionally.
If you want, I can also give you:
- 🍰 a homemade (no box mix) version
- 🍌 a low-sugar or lighter version
- or a quick 30-minute shortcut recipe
