Ingredients:
1 box yellow cake mix
Ingredients needed to make the cake (eggs, oil, water)
2 (3.4 ounce) packages instant banana pudding
4 cups milk
8 ounce tub frozen whipped topping, thawed (Cool Whip)
20 vanilla wafers, crushed
Freshly sliced bananas (optional for topping)
Instructions:
Prepare the yellow cake mix with the necessary ingredients (eggs, oil, water) according to the package directions for a 9×13-inch cake.
After removing the cake from the oven, allow it to cool for a few minutes.
Using the handle of a wooden spoon, poke holes throughout the cake. Make sure the holes are large enough for the pudding to seep into.
In a bowl, whisk together the instant banana pudding mix with 4 cups of milk until smooth.
Evenly pour the pudding over the cake, ensuring to fill the holes as much as possible.
Refrigerate the cake to set and cool for about 2 hours.
Once the cake has cooled, evenly spread the thawed whipped topping over the top.
Crush the vanilla wafers and sprinkle them over the whipped topping before serving.
Optionally, add freshly sliced bananas on top of each piece of cake for extra flavor and decoration.
Keep the cake refrigerated until ready to serve.
Enjoy this delightful Banana Pudding Poke Cake—a perfect blend of banana pudding and moist cake, topped with light whipped cream and the crunch of vanilla wafers. Whether it’s for a family gathering, a summer picnic, or just a treat for yourself, this dessert is sure to be a hit!
