Banana Pudding Poke Cake
photo by Marlene T.
- Ready In:
- 1 (18 ounce) box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3 1/2 ounce) packages instant banana pudding mix
- 4 cups milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 20 vanilla wafers, crushed
- Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
- In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
- Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
- Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
- Put the cake into the fridge to set and cool (about 2 hours).
- Once your cake has completely cooled, spread on whipped topping.
- If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
- Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
- Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.
This was a really big hit on Easter. The only mistake was NOT putting bananas in it. Of course how do you have anything banana pudding and no bananas. So I am making it again for a fight party Saturday and I am going to put sliced bananas on top of the pudding then the whip cream booyah creamy goodness. You should try it that way that's the only thing missing!
I prepared this as instructed. Hubby loved it as it is. I thought it was very good, but I think I would like it better if I split the cake mix batter between two 9x13-inch pans, so that there would be room for more pudding (remember to make extra), and bananas on top, (covered with more pudding), and maybe some whole vanilla wafers to top it off. I would leave the cool whip as an option. I've also seen recipes where they followed the instructions for the cake mix, but also added a mashed up banana to the batter. I might also try that. This seems to be a recipe that you could use as a base, and come up with many variations. Thanks for sharing.
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<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>