Description
Indulge in the creamy, banana-filled goodness of this Banana Pudding Poke Cake. A delightful twist on a classic dessert that is sure to impress your family and friends!
Ingredients
Units
Scale
Cake:
- 15 oz box yellow cake mix, prepared
Pudding Layer:
- 6.4 oz banana instant pudding mix (2 small boxes)
- 3 cups cold milk
Topping:
- 8 oz container frozen whipped topping or homemade whipped cream
- 2 large bananas, sliced
- 5 Nilla wafers, crumbled
Instructions
- Preheat oven: Preheat oven to the temperature specified on your cake mix.
- Prepare cake: Make and bake the cake as directed on the mix for a 13×9-inch pan.
- Cool cake: Let the cake cool in the pan for at least 5 minutes.
- Poke holes: Use the handle of a wooden spoon to poke evenly spaced holes almost to the bottom of the cake.
- Prepare pudding: Mix cold milk with banana pudding according to package instructions.
- Add pudding: Pour the pudding over the cake, ensuring it fills the holes. Refrigerate for 1 hour.
- Add topping: Spread whipped cream over the pudding layer.
- Decorate: Just before serving, top with crumbled Nilla wafers and sliced bananas.
Notes
- The instant pudding sets quickly, so chill the cake after adding it before applying the whipped cream.
- Wait to add bananas until just before serving to prevent browning.
Nutrition
- Serving Size: 1 slice
- Calories: 212 cal
- Sugar: 27g
- Sodium: 303mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 7mg
