Ingredients for Banana Pudding Poke Cake
- Yellow Cake Mix
- Cake
- Instant Banana Pudding Mix
- 2 cups milk
- Frozen Whipped Topping
- Vanilla Wafers
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).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
210g
Fat
54g
Carbs
31g
