Easy Banana Pudding Poke Cake (with Video)
Jump to Video -- Jump to RecipeBanana Pudding Poke Cake is a delicious and easy-to-make dessert that is perfect for any occasion!
It is made with a yellow cake mix, instant banana pudding, and sweetened condensed milk, and it is topped with whipped cream and crushed Nilla Wafers. The cake is baked in a 9x13 inch pan and then poked with a wooden spoon handle to create holes. Sweetened condensed milk is poured over the cake, followed by the instant banana pudding. The cake is then chilled in the refrigerator. Then it is topped with whipped topping and crushed Nilla Wafers. This cake is moist, creamy, and flavorful, and it is sure to please everyone at your next gathering.
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Tips To Make The Best Banana Pudding Poke Cake
- For a richer flavor, use whole milk instead of 2% or skim milk.
- You can use any type of whipped topping, such as Cool Whip or homemade whipped cream.
- If you don't have Nilla Wafers, you can use any other kind of cookie you like. Graham crackers or shortbread cookies would work well.
- Be sure to let the cake cool completely before adding the whipped topping. If the cake is still warm, the whipped topping will melt and become runny.
- If you're not a fan of bananas, you can substitute the banana pudding for a different flavor, such as vanilla or chocolate.
- If you want to make this cake even more decadent, you can add chocolate chips or chopped nuts to the cake batter before baking it.
- To make this cake even more festive, you can decorate it with sprinkles or colored sugar.
- If you want to make this cake ahead of time, you can prepare the cake and pudding mixture the day before, but wait to add the whipped topping and Nilla Wafers until right before serving.
Storage
- This cake can be stored in the refrigerator for up to 3 - 4 days
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Easy Banana Pudding Poke Cake
Ingredients:
- 1, 15.25 ounce box of yellow cake mix (and ingredients needed to make it)
- 1 teaspoon vanilla
- 1, 14 ounce can sweetened condensed milk
- 2, 3.4 ounce packages instant banana pudding
- 4 cups milk
- 1, 8 ounce container frozen whipped topping, thawed
- 1 cup crushed Nilla Wafers
- banana slices (optional)
Directions:
Prepare box of cake mix according to package directions for a 9x13 cake, plus add 1 teaspoon of vanilla.Bake in your preheated oven until a tooth pick inserted in the center comes out clean.
Remove from oven and let cool for a few minutes.
Using a clean wooden spoon handle, poke holes into the cake being sure to go clear to the bottom.
Pour sweetened condensed milk over the cake, into the holes.
In a bowl, add packages of instant banana pudding and milk.
Whisk until well combined.
Pour pudding over the cake and spread it out evenly, lightly pressing it down into the holes.
Cover and chill in the refrigerator until completely cool.
Evenly spread on whipped topping.
Crush enough Nilla Wafers to make 1 cup and evenly sprinkle them over the top of the cake.
To serve, you can add fresh slices of banana on top, if you like.
Be sure to store this covered in the refrigerator.
