First time I ever heard of Banana Pudding Poke Cake was at my cousin’s graduation party. The cake was so good & moist I asked my cousin for the recipe. She said she got the recipe off Pinterest via The Country Cook.
When I found the recipe it sounded real simple, and I really wanted to try to make one. Since we had a spread coming up at work figured that was a good excuse to make one. Plus I could make the people at work eat it, and not leave a whole cake sitting around the house for me to eat. This was my first attempt at making a Banana Pudding Poke Cake. The part that takes the longest is waiting for the cake to bake.
Banana Pudding Poke Cake Recipe
- 1 box yellow cake mix
- 3 Eggs
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed
- Bananas (optional)
- 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,whisk together instant pudding 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.
- Once your cake has completely cooled, spread on whipped topping.
- Crush your vanilla wafers. (Place in 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.
- Optional - Serve with freshly sliced bananas.
- Keep refrigerated