Banana Pudding Poke Cake

Total Time Prep: 25 min. Bake: 25 min. + chilling
Yield 15 servings
Test Kitchen Approved
Cool, rich banana pudding poke cake is a fresh twist on the classic dessert. Layers of yellow cake, creamy pudding and airy whip combine into a refreshing and cozy treat.

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1-1/4 cups water
  • 2 large eggs, room temperature
  • 1/4 cup canola oil
  • 2-1/2 cups cold 2% milk
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 cup vanilla wafers, lightly crushed
  • 1 medium banana, sliced

Directions

  1. Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Increase speed to medium; beat another 2 minutes.
  2. Pour batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool 15 minutes. Pierce cake with the end of a wooden spoon in 1/2-in. intervals.
  3. In a small bowl, whisk milk and pudding mix 2 minutes. Immediately spread into holes and over top of cake. Refrigerate 30 minutes.
  4. Frost cake with whipped topping; top with crushed wafer cookies and sliced banana. Cover; refrigerate at least 1 hour. Refrigerate leftovers.

Nutrition Facts

1 piece: 270 calories, 10g fat (4g saturated fat), 29mg cholesterol, 361mg sodium, 42g carbohydrate (26g sugars, 0 fiber), 3g protein.

Every bite of banana pudding poke cake is packed with the beloved flavors of banana pudding. Instant banana pudding seeps into each slice of yellow cake, while sliced bananas and crushed vanilla wafers perch on top of whipped cream frosting! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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