Ingredients for Banana Pudding Poke Cake
- 1 (18.25 ounce) package yellow cake mix
- 1 prepared cake (from 1 package yellow cake mix)
- 1 (3.4 ounce) package instant banana pudding mix
- 2 cups milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup vanilla wafers, crushed (optional, for garnish)
- 2 - 3 bananas, sliced
- eggs (as per package directions for 18.25 ounce yellow cake mix)
- oil (as per package directions for 18.25 ounce yellow cake mix)
- water (as per package directions for 18.25 ounce yellow cake mix)
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How to Make Banana Pudding Poke Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine cake mix, eggs, oil, and water. Beat with an electric mixer for 2 minutes.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Once cooled, poke holes all over the cake using a wooden skewer or the handle of a spoon.
- In a medium bowl, whisk together pudding mix and milk until smooth and creamy.
- Pour the pudding mixture evenly over the poked cake, allowing it to soak into the holes.
- Refrigerate for at least 30 minutes to allow the pudding to set.
- Just before serving, top with fresh banana slices and whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
210g
Fat
54g
Carbs
31g
