Banana Pudding Poke Cake
This Banana Pudding Poke Cake is an easy dessert made with cake mix, banana pudding, whipped topping and vanilla wafers for a creamy treat!
Servings: 12
Calories: 233kcal
Cost: 10
Ingredients
- 1 box yellow cake mix - prepared as directed on box
- 2 3.4 oz packages instant banana pudding
- 4 cups milk
- 1 8 oz tub whipped topping (COOL WHIP)
- 10 vanilla wafers, crushed
Instructions
- Prepare cake mix according to package directions for a 9x13 cake.
- Allow the cake to cool on a wire rack for 10 minutes once it comes out of the oven.
- In a bowl, prepare pudding mixture with the pudding and 4 cups of milk.
- Then, with a wooden spoon handle, poke holes in the cake.
- Pour pudding over cake - pushing the pudding into the holes and over the entire cake.
- Chill the cake for about 2 hours before adding the whipped topping.
- Once the cake has chilled, add the whipped topping.
- Before you serve the cake, crush the vanilla wafers and add to the top of the cake.
Video
Notes
- Use the handle of a wooden spoon: It creates perfectly sized holes for the pudding to soak into the cake.
- Pour the pudding while the cake is still slightly warm: This helps the pudding absorb better.
- Chill before serving: The cake tastes much better once it has had time to fully chill and set.
- Don’t add wafers too early: Sprinkle the vanilla wafers on just before serving if you want them crunchy.
- Cover leftovers tightly: This keeps the cake fresh and prevents it from drying out.
Nutrition
Serving: 1slice | Calories: 233kcal | Carbohydrates: 43g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 351mg | Potassium: 153mg | Fiber: 1g | Sugar: 24g | Vitamin A: 132IU | Calcium: 194mg | Iron: 1mg