Banana Pudding Poke Cake
Introduction
Banana Pudding Poke Cake is a delicious and easy dessert that brings together the flavors of classic banana pudding and moist yellow cake. This recipe is perfect for gatherings, celebrations, or a simple family treat. With its sweet bananas, creamy pudding, and fluffy whipped topping, this cake is sure to please everyone!
Why Make This Recipe
You should make Banana Pudding Poke Cake because it is simple and requires minimal effort. The cake is light, fluffy, and incredibly tasty. It’s also a great way to use ripe bananas and satisfy your sweet tooth. Whether you’re a beginner or a seasoned baker, this recipe will impress your friends and family without taking too much time in the kitchen.
How to Make Banana Pudding Poke Cake
Ingredients
- 1 box (18.25 oz) yellow cake mix (e.g., Duncan Hines)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 cups cold milk
- 2 packages (3.5 oz each) instant banana pudding mix
- 1 container (8 oz) frozen whipped topping (e.g., Cool Whip), thawed
- 1 cup crushed vanilla wafer cookies (e.g., Nilla Wafers, or as desired)
Directions
Prepare the Baking Dish: Preheat your oven according to the cake mix instructions. Grease and flour a 9×13-inch baking dish.
Make the Cake Batter: In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Mix well until smooth.
Bake the Cake: Pour the batter into the prepared baking dish. Bake according to the package directions or until a toothpick comes out clean. Let it cool in the pan for about 15 minutes.
Prepare the Pudding: In a separate bowl, whisk together the cold milk and instant banana pudding mix until it thickens.
Poke the Cake and Fill with Pudding: After the cake has cooled a bit, use a fork to poke holes all over the top. Pour the pudding mixture over the cake, filling the holes.
Add the Topping: Spread the thawed whipped topping over the pudding layer. Sprinkle crushed vanilla wafers on top for added crunch.
Chill and Serve: Refrigerate the cake for at least 2 hours before serving. This helps to enhance the flavors.
How to Serve Banana Pudding Poke Cake
Serve Banana Pudding Poke Cake chilled, straight from the fridge. Cut it into squares and enjoy it as a sweet treat. You can also add extra crushed vanilla wafers or sliced bananas on top for decoration when serving.
How to Store Banana Pudding Poke Cake
To store Banana Pudding Poke Cake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3-4 days. The cake stays moist and delicious when stored properly.
Tips to Make Banana Pudding Poke Cake
- Use ripe bananas for better flavor.
- Make sure to let the cake cool properly before poking holes and adding the pudding.
- Feel free to adjust the amount of crushed vanilla wafers according to your taste!
Variation
You can substitute the banana pudding with vanilla or chocolate pudding for a different flavor. Adding fresh banana slices between the whipped topping and pudding layer can also enhance the banana flavor.
FAQs
1. Can I use homemade cake instead of cake mix?
Yes, you can use a homemade yellow cake recipe instead of a cake mix. Just make sure it’s baked in the same size pan.
2. Is it possible to use other fruit puddings?
Absolutely! You can try using different flavors of pudding, like chocolate or vanilla, to mix things up.
3. How long does this cake last in the fridge?
Banana Pudding Poke Cake can last in the refrigerator for 3-4 days if stored properly. It’s best to finish it sooner for the best taste and texture.
