Banana Pudding Poke Cake
This banana pudding poke cake has all the great flavors of banana cream pie, but in the form of a cake! With a yellow cake topped and filled with banana pudding, covered in banana slices, whipped cream, and crushed cookies, this poke cake is the best!
Servings: 16
Equipment
- Large Mixing Bowl
Ingredients
- 1 yellow cake mix
- oil, eggs, and water (as called for on cake mix)
- 5.1 oz box instant banana cream pudding (or vanilla, not prepared)
- 2 1/2 cups milk
- 2 ripe bananas (sliced)
- 8 oz cool whip
- 20 Nilla Wafers
Instructions
- Prepare your cake mix and bake according to box instructions in a 9x13 pan.
- Allow cake to cool for about 5 minutes.
- Poke the cake all over with the handle of a wooden or plastic spoon.
- Mix instant pudding with milk in a large bowl. Stir it until there are no lumps.
- Pour the pudding carefully over the cake, try to get as much into the holes as possible.
- Spread it all over the top, there will be an extra layer on top of the cake.
- Put the cake in the fridge to cool for about 2 hours, or overnight.
- When the cake is ready to serve spread sliced bananas over the top of the pudding.
- Spread cool whip evenly over the top of bananas and pudding.
- Place in the fridge for 1 hour, or serve immediately.
- When serving place 1 Nilla wafer and some crumbs, and some banana slices onto each slice.