Banana Pudding Poke Cake
Banana Pudding Poke Cake has a moist yellow cake base, is poked and filled with creamy pudding, then topped with bananas and covered with Cool Whip.
Servings: 12
Calories: 304kcal
Ingredients
- 15.25 ounce box of yellow cake mix plus box ingredients – use water not milk
- 4 cups whole milk
- 6.8 ounces (3.4-ounce) packages instant banana pudding mix
- 4 medium-large bananas sliced (depending on how thick you slice them)
- 8 ounce tub Cool Whip thawed from frozen
Garnishes:
- crushed vanilla wafer Nilla cookies
- sliced banana
Instructions
- Follow the package directions and bake a yellow cake in a 9x13 pan. Once slightly cooled (about 15 minutes) poke holes throughout the cake using a small-diameter wooden spoon. Note: you want a little space between each hole and go the full depth of the cake without pushing too hard on the bottom.
- Start your pudding by mixing 2 packages in a large bowl with 4 cups of milk with either a whisk or hand-mixer for 2 minutes.
- Pour pudding evenly over top of the cake, ensuring to fill all the holes then refrigerate for a couple hours to set.
- Remove from the fridge, and place banana slices evenly on the top of the cake, then spread Cool Whip over top.
- Garnish with crushed vanilla wafers and or sliced bananas.
Notes
Storage:
- This cake should be stored in the refrigerator and, if stored for longer than a few hours, covered loosely with plastic wrap so that it doesn’t take on any odors in the refrigerator. It will store well for 2-3 days and then you may see the pudding begin to separate and the cake may start to get soggy.
- I do not recommend freezing this cake as the pudding does not freeze and thaw well.
- Make sure you use instant pudding mix and not the cook-and-serve kind.
- Don’t make the pudding ahead of time or it will set up before the cake comes out of the oven and won’t fill your holes well.
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- To poke holes, I recommend using a round wooden spoon handle or another similar-sized object so that the pudding has plenty of room to seep down in between. Be sure to poke right down to the bottom of the cake.
- Do not add cookies to the top of the cake until ready to serve, or they will become soggy.
Nutrition
Calories: 304kcal | Carbohydrates: 62g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 548mg | Potassium: 303mg | Fiber: 2g | Sugar: 40g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 1mg