This Banana Pudding Poke Cake has the same flavor as the classic pudding you love but in a simple cake recipe. This cake is cooked and filled with pudding then topped off with whipped cream.
A poke cake is one of my favorite types of cake. A simple cake filled with pudding, I mean it's pretty amazing.
My kids LOVE bananas. It's a fruit that I can't keep long on the house, they eat them up pretty quickly. Luckily I got my hands on a few for topping this cake! The kids absolutely loved this recipe. It was one of their favorites.
How to make Banana Pudding Poke Cake:
Step one: Start by preheating your oven to 350 degrees F. Then prepare a baking dish, I used a 13x9, with nonstick cooking spray and set aside.
Step two: Prepare cake according to the box directions. Once cooked through remove from oven and set aside still in the pan.
Step three: Use a wooden spoon to poke wholes ¾ the way down the cake.
Pro Tip: Make sure to not add holes all the way to the pan. This way all the pudding stays inside the cake.
Step four: Next mix your pudding mix with cold milk in a mixing bowl then immediately pour over your cake to fill the wholes.
- Tip: Pour your mixed pudding into your cake as soon as it is mixed. Your pudding will thicken and you want it to do that in your cake, not in the bowl.
Step five: Place your cake in the fridge for 1-2 hours to chill.
Step six: Once chilled remove from the fridge. Evenly spread on cool whip then top with sliced banana and crushed cookies. Then cut and serve.
- Tip: If you do not plan on serving the entire cake today wait to add the bananas so they do not get brown.
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Banana Pudding Poke Cake
Ingredients
Cake:
- 15.25 oz box yellow cake mix
- Water, oil, and eggs called for on cake mix box
Filling:
- 7 oz banana instant pudding (2 boxes)
- 3 cups cold milk
Topping:
- 8 oz Cool Whip (thawed)
- 2 bananas (peeled and sliced)
- 1 cup Vanilla wafer cookies (crushed)
Instructions
- Preheat oven to 350 degrees F. Prepare a baking dish (13x9) with nonstick cooking spray and set aside.
- Prepare cake according to the box directions. Once cooked through remove from oven and set aside still in the pan.
- Use a wooden spoon to poke wholes ¾ the way down the cake.
- Mix pudding mix with cold milk in a mixing bowl then immediately pour over your cake to fill the wholes.
- Place your cake in the fridge for 1-2 hours to chill.
- Once chilled remove from the fridge. Evenly spread on cool whip then top with sliced bananas and crushed cookies. Cut and serve.
Notes
- Make sure to not add holes all the way to the pan. This way all the pudding stays inside the cake.
- Pour your mixed pudding into your cake as soon as it is mixed. Your pudding will thicken and you want it to do that in your cake, not in the bowl.
- If you do not plan on serving the entire cake today wait to add the bananas so they do not get brown.
Nutrition
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