Description
Indulge in the deliciousness of this Banana Pudding Poke Cake that combines the flavors of moist yellow cake, creamy banana pudding, whipped topping, fresh bananas, and crumbled Nilla wafers for a delightful treat.
Ingredients
Units
Scale
For the Cake:
- 15 oz box yellow cake mix, prepared
For the Pudding Layer:
- 6.4 oz banana instant pudding mix (2 small boxes)
- 3 cups cold milk
For Topping:
- 8 oz container frozen whipped topping or homemade whipped cream
- 2 large bananas, sliced
- 5 Nilla wafers, crumbled
Instructions
- Preheat oven: Preheat the oven to the temperature specified on your cake mix.
- Prepare Cake: Make and bake the cake as directed on the cake mix box for a 13×9-inch pan.
- Cool Cake: Let the cake cool in the pan for at least 5 minutes after removing it from the oven.
- Poke Holes: Using the handle of a wooden spoon, poke evenly spaced holes almost to the bottom of the cake.
- Prepare Pudding: Mix together the milk and banana pudding as directed on the pudding packet.
- Add Pudding: Pour the mixed pudding over the cooled cake, spreading it evenly to fill the holes. Refrigerate for 1 hour.
- Add Topping: Spread whipped topping evenly over the pudding layer on the cake.
- Final Touches: Before serving, sprinkle crumbled Nilla wafers and sliced bananas on top of the cake.
Notes
- The instant pudding sets quickly, so chilling the cake after adding it will make it easier to apply the whipped cream.
- Keep the cake refrigerated until ready to serve to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
