Banana Pudding Poke Cake

This banana pudding poke cake by Catherine’s Plates is the perfect dessert all year round. It turns a boxed cake mix into a scrumptious sweet treat that everyone will enjoy! Be surprised with the bakery-style taste of this easy recipe. It combines a yellow cake with banana pudding, thinly sliced bananas, whipped topping, and crushed vanilla wafers for a crunch. Read on for the full instructions.

Ingredients:

• 1 box (15.25 oz) of yellow cake mix and the ingredients listed on the back of the cake mix box

To make a fluffy cake, replace the water with milk and oil with melted butter. Make sure that the eggs are at room temperature.

• 2 oz packages banana cream instant pudding mix
• 4 cups of cold mix
• 3 large bananas
• 1 box of vanilla wafers (crushed)
• 1 container (16 oz) cook whip (thawed or homemade whipped topping)

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Instructions:

Step 1:

Prepare the batter by following the instructions on the back of the cake mix. Grease a 9 x 13 baking dish with cooking spray then pour the batter. Spread evenly into the dish using a spatula. Bake in the oven based on the time and temperature in the instructions. Once done baking, let it cool for 10 to 15 minutes.

Step 2:

Using the end of a large utensil or wooden spoon, poke holes all over the cake.

Step 3:

Make the pudding by following the instructions on the back of the packaging. You want the pudding to maintain a smooth consistency that will easily flow into the holes of the cake.

Step 4:

Pour the pudding to fill the holes first then pour all remaining on top. Spread it evenly to cover the whole cake and the sides. Once done, place in the fridge for about 1 hour to set the pudding.

Step 5:

Thinly slice the bananas then remove the cake from the refrigerator. Place the bananas in a single layer on top of the pudding. Next, sprinkle the 1/2 crushed vanilla wafers all over the bananas. Scoop whipped topping and spread over the crushed wafers. Spread evenly then sprinkle the remaining crushed vanilla wafers on top.

Step 6:

Place in the refrigerator until ready to serve.

Banana Pudding Poke Cake