Heavenly Banana Pudding Poke Cake Your New Favorite Dessert
Experience the delightful blend of banana and creamy pudding in this Banana Pudding Poke Cake, a true crowd-pleaser.
Equipment
- Mixing bowl
- cake pan
- Whisk
- fork or skewer
Ingredients
For the Cake
- 1 can Cooking Spray Prevents sticking; ensure even coverage in the cake pan
- 1 cup Flour All-purpose flour for pan dusting
- 1 box Yellow Cake Mix Follow package instructions for extra ingredients
For the Pudding Filling
- 2 boxes Vanilla Pudding Mix Forms the creamy filling
- 3 cups Milk Use whole milk for richness or almond milk as a dairy-free alternative
For the Topping
- 2 cups Heavy Cream Creates a luscious whipped topping
- 2 Tbsp Sugar Adjust based on desired sweetness
- 1 tsp Vanilla Extract Pure vanilla extract is preferred
For Layering
- 3 Bananas Thinly sliced; ripe but firm for best texture
- 20 Nilla Wafers Offers crunch; substitute with graham crackers for a different twist
Instructions
Instructions
- Preheat the oven according to the yellow cake mix instructions. Prepare your cake pan by spraying it with cooking spray and dusting it with flour.
- Mix the yellow cake according to package instructions. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
- Whisk together the vanilla pudding mix and milk in a bowl. Allow it to sit for about 5 minutes until it thickens slightly.
- Poke holes throughout the cooled cake using a fork or skewer. Pour the prepared pudding over the cake.
- Layer the banana slices evenly over the pudding layer and sprinkle crushed Nilla Wafers on top.
- Whip the heavy cream along with sugar and vanilla until soft peaks form. Spread this topping over the entire cake.
- Garnish with the remaining whole Nilla Wafers and refrigerate for at least 1 hour before serving.
Notes
Add Nilla Wafers just before serving to maintain their crunch. Store leftovers covered in the refrigerator for up to 3 days.