The inspiration for this Banana Pudding Poke Cake actually started out at work. My co-worker, Heather, loves Banana Pudding. But my other co-worker, Amanda does not like bananas – at all. She likes the flavor of bananas but not the texture. So the idea of the banana pudding poke cake was born. All the banana pudding flavors you love – in cake form.
This is made without slices of bananas, however, you could certainly add those on there if you like. My husband and I decided we would just add some freshly sliced bananas right on top of our individual pieces of cake which turned out to be a delicious idea. If I had put them on the cake while I was making it, they would have turned brown within a day. It also makes the cake really pretty if you serve the individual slices with a bit of sliced banana and a Nilla Wafer on top.
Ingredients
- 15.25 ounce box yellow cake mix
- ingredients needed to make cake: eggs, oil & water
- 2 (3.4 ounce) packages instant banana pudding
- 4 cups milk
- 8 ounce tub frozen whipped topping (COOL WHIP) thawed
- 20 vanilla wafers crushed
Instructions
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Prepare cake mix according to package directions for a 9×13-inch cake.
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Once cake comes out of the oven, allow it to cool for just a couple of minutes.
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Then, 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.
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In a bowl, whisk together instant pudding mix with 4 cups milk. Stir quickly until all the lumps are gone. but before the mixture starts eating too thick to pour.
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Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
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Spread it all out and using the back of the spoon, gently push pudding down into the holes.
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Put the cake into the fridge to set and cool (about 2 hours.)
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Once the cake has completely cooled, spread on whipped topping.
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Crush the vanilla wafers. Spread crushed wafers onto the top of the cake before serving. Keep refrigerated.
