Description
A delicious banana pudding poke cake that combines moist cake with creamy banana pudding and whipped topping.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (3.4 oz) box instant banana pudding mix
- 2 cups milk
- 1 (8 oz) tub whipped topping
- 1–2 ripe bananas, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the yellow cake mix according to package instructions using water, oil, and eggs.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes.
- Using a fork, poke holes all over the top of the cake.
- In a bowl, whisk together the instant banana pudding mix and milk until thickened.
- Pour the banana pudding over the cake, making sure it fills the holes.
- Cover the cake and refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped topping and sliced bananas.
Notes
- Use ripe bananas for better flavor.
- Keep leftovers refrigerated.
- For added texture, sprinkle crushed vanilla wafers on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Banana Pudding Poke Cake