Banana Pudding Poke Cake is a delightful dessert that combines the beloved flavors of classic banana pudding with the moistness of a poke cake. This recipe is not just a treat for the taste buds; it’s a nostalgic journey for many, especially those raised in the South where banana pudding holds a special place in the heart of comfort food.
Ingredients
Scale:
1 box (15.25 oz) yellow cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups whole milk
1 box (3.4 oz) instant vanilla pudding mix
3 ripe bananas, sliced
1 tub (8 oz) whipped topping
1/2 cup crushed Nilla wafers (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat on medium speed for about 2 minutes until well blended.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for about 10 minutes.
Using the end of a wooden spoon or a skewer, poke holes all over the top of the cooled cake, about 1 inch apart.
In a separate bowl, whisk together the chilled milk and instant vanilla pudding mix until thickened, about 2 minutes.
Pour the pudding evenly over the cake, ensuring it seeps into the holes.
Layer the sliced bananas evenly over the pudding layer.
Spread the whipped topping evenly over the bananas.
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight.
Before serving, sprinkle crushed Nilla wafers on top for added texture and flavor.
