Banana Pudding Poke Cake
Moist yellow cake filled with banana pudding, topped with whipped cream and crushed vanilla wafers. A nostalgic, crowd-pleasing dessert perfect for gatherings and potlucks.
16 Servings
Ingredients
- 1 box 18.25 oz yellow cake mix (e.g., Duncan Hines)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 cups cold milk
- 2 packages 3.5 oz each instant banana pudding mix
- 1 container 8 oz frozen whipped topping (e.g., Cool Whip), thawed
- 1 cup crushed vanilla wafer cookies e.g., Nilla Wafers, or as desired
Instructions
Prepare the Baking Dish
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish and set aside.
Make the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Whisk until the batter is smooth and lump-free.
Bake the Cake
- Pour the batter into the prepared dish. Bake for 23 to 28 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool slightly.
Prepare the Pudding
- In a separate bowl, whisk together the cold milk and instant banana pudding mix until the mixture thickens (approximately 2 minutes).
Poke the Cake and Fill with Pudding
- Using the handle of a wooden spoon, poke holes evenly across the surface of the cake. Carefully pour the banana pudding over the cake, using a spatula to spread it evenly and fill the holes.
Add the Topping
- Spread the thawed whipped topping evenly over the pudding layer. Sprinkle crushed vanilla wafer cookies over the top to finish.
Chill and Serve
- Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled.
Notes
To make this recipe gluten-free, use a gluten-free yellow cake mix and ensure the instant banana pudding mix, whipped topping, and vanilla wafers are certified gluten-free. Brands and labeling vary, so always double-check packaging to avoid cross-contamination.