Looking for a cake version of your favorite pudding? Look no further than this Banana Pudding Poke Cake! This easy recipe combines yellow cake with bananas and vanilla pudding – you’ll definitely want a second slice of this dessert!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours45 minutesminutes
Servings 12servings
Ingredients
For the cake
115.25 oz box yellow cake mix (I used Pillsbury)
1cupwater
½cupvegetable oil
3large eggs
2teaspoonsvanilla extract
2large bananasmashed into a puree (about ⅔ cup of banana puree)
For the filling
13.4 oz box instant vanilla pudding mix
2cupsmilk
For the topping
2large or 3 medium bananassliced
8ouncesfrozen whipped toppingthawed
20Nilla wafer cookiescrushed into coarse crumbs
Instructions
Preheat oven to 350°F. Grease a 13x9-inch cake pan. Set aside.
In a large bowl, beat together the cake mix, water, oil, eggs and vanilla with an electric mixer for 2 minutes. Add in mashed bananas and mix until fully incorporated. Pour the cake batter into the prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool 10-15 minutes. Using a straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
In a medium bowl, whisk together the pudding mix and milk for 2 minutes. Pour evenly over the cake, making sure the mixture gets into the holes.
Place the banana slices on top of the cake. Evenly top with the whipped topping. Cover the cake and refrigerate for at least 2 hours, but preferably overnight for the best flavor.
Before serving, top with Nilla wafer cookies crushed into crumbs