Irresistible Banana Pudding Poke Cake for a Sweet Delight
This Banana Pudding Poke Cake combines layers of fluffy cake, creamy pudding, and fresh bananas for a delightful dessert experience.
Equipment
- 9x13-inch cake pan
- - Mixing bowl
- Whisk
- - Skewer
- - Wire rack
Ingredients
For the Cake
- 1 box Yellow Cake Mix Follow package directions for required ingredients.
- 1 can Cooking Spray For greasing the pan.
- 1 cup Flour Use to grease the pan.
For the Pudding
- 2 boxes Vanilla Pudding Mix Delivers creaminess and flavor.
- 3 cups Milk Consider using whole milk for richness.
For the Topping
- 2 cups Heavy Cream For whipping; coconut cream is a dairy-free substitute.
- 2 Tbsp Sugar Adjust to taste.
- 1 tsp Vanilla Extract Enhances overall sweetness.
For the Assembly
- 3 Bananas Thinly sliced and ripe for best flavor.
- 20 Nilla Wafers Crushed for topping; can substitute with graham crackers.
Instructions
Instructions
- Preheat the oven to 350°F. Prepare a 9x13-inch cake pan by spraying it lightly with cooking spray.
- Mix the yellow cake batter according to the package instructions. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Poke holes in the cooled cake using a skewer or the handle of a wooden spoon, about 1 inch apart.
- Prepare the pudding by whisking together the vanilla pudding mix and milk in a bowl until smooth. Allow to sit for 5 minutes, then pour over the poked cake.
- Layer the sliced bananas on top of the pudding, resting gently.
- Whip the heavy cream with sugar and vanilla extract until stiff peaks form. Spread over the bananas.
- Sprinkle crushed Nilla Wafers on top, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.
Notes
Optional: Garnish with additional banana slices or caramel sauce for extra sweetness.