Banana Pudding Poke Cake is a delectable dessert that combines all the characteristics of traditional banana pudding with a sinfully rich, mouthwatering cake that is overflowing with the flavor of fresh bananas.
Ingredients:
- 1 box yellow cake mix (and the required ingredients to make the cake)
- 2 small boxes instant banana pudding
- 4 cups milk
- 8 oz whipped topping
- 20 vanilla wafers, crushed
- Sliced bananas (to taste)
Instructions:
- Preheat the oven and prepare the yellow cake mix according to the package instructions for a 9×13 cake.
- Once the cake is done baking, allow it to cool for a few minutes. Using the handle of a wooden spoon or a similar object, poke holes in the cake. Make sure the holes are large enough for the pudding to seep into, and go all the way down to the bottom of the cake.
- In a bowl, whisk together the instant banana pudding with 4 cups of milk. Stir until the mixture is smooth, and let it sit for about 2 minutes to slightly thicken without fully setting.
- Pour the pudding over the cake, ensuring it gets into the holes. Use the back of a spoon to spread and gently push the pudding down into the holes. Refrigerate the cake to allow the pudding to set and cool.
- Once the cake has completely cooled, spread the whipped topping over the top.
- If you haven’t crushed the vanilla wafers yet, place them in a ziplock bag and crush them with a rolling pin. Leave some pieces larger for added crunch. Spread the crushed wafers over the top of the cake.
- Optionally, you can add the crushed wafers right before serving to maintain their crunchiness.
- The cake tends to improve in flavor over time, so consider making it ahead of time. Serve chilled with freshly sliced bananas. Keep refrigerated. Enjoy!
