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Banana Poke Cake

Banana Poke Cake Recipe

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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 12 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow or white cake mix, plus oil, eggs, and water per box
  • 1 can (14 oz) sweetened condensed milk
  • 1 box (3.4 oz) instant banana pudding mix
  • 1 cup cold milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 2 ripe bananas, sliced
  • 1 tsp fresh lemon juice (optional)
  • 1/2 cup crushed vanilla wafers or toffee bits

Method
 

  1. Bake the cake mix in a greased 9x13-inch pan at 350°F (175°C) for 25-28 minutes until a toothpick comes out clean. Cool 5-10 minutes.
  2. Use a wooden spoon handle to poke holes all over the warm cake about 1 inch apart.
  3. Whisk condensed milk, pudding mix, and cold milk until thickened, about 2 minutes.
  4. Pour filling over the warm cake, spread evenly, and let it soak for 5 minutes.
  5. Cool cake completely, spread whipped topping, add banana slices (tossed with lemon juice if using), and chill at least 4 hours.
  6. Sprinkle with crushed wafers or toffee bits, slice into 12 squares, and serve cold.

Notes

Chill at least 4 hours before serving; overnight is best. For the freshest look, add banana slices just before serving.