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Banana Pudding Poke Cake

Banana Pudding Poke Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 box yellow cake mix, plus ingredients called for on the box
  • 2 (3.4 oz) boxes instant banana cream pudding mix
  • 4 cups cold whole milk
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) container frozen whipped topping, thawed
  • 3 to 4 ripe but firm bananas, sliced
  • 1 cup crushed vanilla wafers, plus whole wafers for garnish

Method
 

  1. Bake the yellow cake in a greased 9×13-inch pan according to package directions. Cool in the pan for 10 minutes.
  2. Whisk the pudding mixes, milk, and sweetened condensed milk until smooth and slightly thickened. Poke holes all over the warm cake with a wooden spoon handle, then slowly pour the pudding mixture over the top. Let it sit for 5 minutes.
  3. Cover and refrigerate the cake for at least 4 hours or overnight, until the pudding layer is set.
  4. Spread the whipped topping over the chilled cake, arrange the fresh banana slices on top, and sprinkle with the crushed and whole vanilla wafers. Slice and serve cold.

Notes

Chill the cake for a minimum of 4 hours, but overnight gives you the best texture and makes it easy to prep the day before. Slice the bananas and add the crushed wafers just before serving so the fruit stays bright and the cookies stay crunchy.