Description

This Banana Pudding Poke Cake combines a fluffy yellow cake base with a creamy, flavor-infused banana pudding center. Topped with stabilized whipped cream and crunchy vanilla wafers, it is the ultimate chilled dessert for gatherings and potlucks.

Ingredients

1 (15.25 oz) box yellow cake mix (plus ingredients required by package)
2 (3.4 oz) packages instant banana pudding mix
3 cups cold whole or 2% milk
1 (8 oz) container whipped topping, thawed
1 cup vanilla wafers, crushed

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Instructions

Prepare and bake the yellow cake mix in a 9×13-inch pan according to the package instructions until a toothpick comes out clean.
Allow the cake to cool for 5 to 10 minutes, then use the handle of a wooden spoon to poke holes across the entire surface at 1-inch intervals.
In a large bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until slightly thickened but still pourable.
Immediately pour the pudding over the warm cake, using a spatula to guide the liquid into the holes for even distribution.
Refrigerate the cake for at least 2 hours to allow the pudding to set completely and the cake to chill.
Before serving, spread the thawed whipped topping over the surface and garnish with the crushed vanilla wafers.

Notes

For the best results, ensure your milk is very cold before mixing with the pudding to achieve the correct consistency. If you are making this ahead of time, wait to add the crushed vanilla wafers until just before serving to maintain their signature crunch and prevent them from softening in the refrigerator.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American