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Classic Banana Pudding Poke Cake


  • Author: Cindy Gibbs
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

This classic Banana Pudding Poke Cake is the easiest cake you’ll ever make, and it’s so moist, and delicious!  If you don’t want a rich, heavy dessert, this one is the perfect pick.  


Scale

Ingredients

CAKE

  • 1 box yellow cake mix plus ingredients on the box.  I like the yellow butter cake mix.

FILLING

  • 2 small boxes of instant banana pudding, 3.4 ounces each
  • 3 cups cold milk
  • 3 large bananas, sliced into 1/4-inch slices

TOPPING

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely crushed vanilla wafers

Instructions

CAKE

  1. Preheat oven to 350 degrees.  Grease or lightly spray a 9 x 13 baking pan and set aside.
  2. Mix and bake the cake as directed on the back of the box.  Allow the cake to cool completely.
  3. Using the end of a wooden skewer or spoon, poke holes all over the top of the cake.  Set aside and make the filling.

FILLING

  1. In a large mixing bowl, mix together the pudding mixes and milk.  Note:  If you want the pudding to seep all the way through the cake, (the true poke cake effect), don’t mix it until it has thickened like pudding.  Mix only until the pudding and milk are combined.  It should still be rather thin.  This way it will seep all the way through the holes.  If you prefer more of a layered effect, then go ahead and mix the pudding until it is thick, and spread it over the cake.
  2. Spread the pudding over the top of the cake, allowing it to seep into the holes.  Refrigerate for about 2 hours, giving the pudding time to get cold and set up.
  3. Right before you mix the whipped topping, slice the bananas and place them over the top of the cake.

TOPPING

  1. Add the whipping cream, powdered sugar, and vanilla to a large mixing bowl, fitted with the whisk attachment.  If using a stand mixer, beat on high for about 2 minutes until the whipping cream becomes stiff.  Do not over-mix. If you’re using a hand mixer, it will take a little longer.
  2. Spread the whipped cream over the bananas, then sprinkle the cookie crumbs over the whipped cream.
  3. Serve immediately or refrigerate.
  4. Optional:  Serve with a fresh banana slice on top of each serving.

Notes

If you prefer, you can substitute 1 (8 oz) carton of frozen whipped topping instead of using whipped cream.

  • Category: Cake/Dessert
  • Method: bake
  • Cuisine: American

Keywords: Banana Pudding Poke Cake