Banana Pudding Poke Cake

Be the first to rate!

Banana pudding poke cake has all the flavors you love, using a cake mix, pudding mix, and a few other ingredints to create a delicious, moist cake.

Prep Time25

Cook Time30

Chill Time3

Total Time3 55

Course: Dessert

Cuisine: American

Servings: slices

Calories: 420kcal

15.25 ounce box yellow cake mix 13.25 ounce box will work fine too!
3 eggs
⅓ cup vegetable oil
1 cup water
5.1 ounce box banana pudding mix See post if needing to use 3.4 ounce boxes instead
3 cups whole milk cold
16 ounces Cool Whip thawed
1½ cups Vanilla Wafers crushed
2 bananas sliced (If desired. See post for caution with bananas.)

Preheat your oven to 350℉ and grease a 9x13 baking dish.
Make the cake by mixing together the cake mix, 3 eggs, vegetable oil, and water in a mixing bowl until there are no clumps and it’s smooth.
Pour the cake mixture into your dish and bake for about 30 minutes, and test by sticking a toothpick in the center, and removing it. If the toothpick is clean, the cake is done. If batter has stuck to the toothpick, it needs to bake a little longer.)
Remove the cake from the oven and set the cake aside, and allow it to cool. You can allow the cake to cool completely or also allow the cake to cool just a little, and then move forward with the steps of adding the pudding mixture on top below.
While the cake is cooling, make the pudding by whisking together the pudding mix and milk until smooth and letting sit for about 5 minutes to start thickening, then fold in 1 (8 ounce) container of cool whip.
Poke small holes in the cake with a fork or bottom of a wooden spoon, making sure the holes are about 1-inch apart, and then pour the pudding on to the cake, spreading it evenly. There will be plenty on top, and that is fine as long as it also gets into the holes in the cake.
Allow the cake to chill in the fridge for 1+ hours.
Top with the other Cool Whip and let chill for 2+ hours.
Top with vanilla wafers and bananas before serving, if desired, and enjoy!