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slice of banana pudding poke cake on a spatula

Easy Banana Pudding Poke Cake

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Recipe by Rose Atwater

  • Prep Time15
  • Chill Time3-4 hrs
  • Cook Time25-28 mins
  • Total Time0 hours
  • Yield15 1x

Description

Banana pudding is a classic Southern dessert that never goes out of style. This Banana Pudding Poke Cake takes all those familiar flavors – bananas, creamy pudding, whipped cream, and vanilla wafers -and turns them into an easy cake that’s perfect for feeding a crowd.This is an easy dessert recipe that tastes like nostalgic banana pudding and the whole family will love it!.

Ingredients

Scale
  • 1 15.25-ounce yellow box cake mix
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 eggs
  • 2 3.4-ounce banana instant pudding mix
  • 3 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered sugar
  • Vanilla wafer cookies for topping
  • 1-2 fresh bananas for topping

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Add the cake mix, oil, water, and eggs to a large mixing bowl and whisk until smooth.
  3. Pour the batter into a greased 9×13-inch baking dish. Bake the cake in the preheated oven for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is in the oven, add the pudding mixes and milk to a mixing bowl and whisk until smooth. Place the pudding in the refrigerator to thicken.
  5. Allow the cake to cool for about 30 minutes, then poke holes throughout the cake using the handle end of a wooden spoon (or a bubble tea straw).
  6. Pour the pudding over the top of the cake, ensuring it soaks into all the holes.
  7. Place the cake in the refrigerator for 1-2 hours, or until cooled completely.
  8. Add the heavy cream and vanilla extract to a large mixing bowl and beat with an electric mixer fitted with the whisk attachment until the cream begins to thicken – about 1 minute.
  9. Add the powdered sugar and beat once more until stiff peaks form when the beater is lifted – about 30-seconds to 1 minute.
  10. Remove the cake from the refrigerator and spread the whipped cream evenly over the top.
  11. Place the cake back into the refrigerator for at least 2 hours, but preferably overnight.
  12. Right before serving, top the cake with vanilla wafer cookies and banana slices.
  13. Let the cake chill – do not skip this step! This cake tastes even better after it has chilled for several hours or overnight. 
  14. Add bananas right before serving. Bananas brown quickly once sliced, so add them at the last minute for the best appearance.

Equipment

Notes

  • Let the cake chill – do not skip this step! This cake tastes even better after it has chilled for several hours or overnight. 
  • Add bananas right before serving. Bananas brown quickly once sliced, so add them at the last minute for the best appearance.
  • Don’t skip the holes. Poking plenty of holes allows the pudding to soak into the cake evenly.
  • Use a disposable pan! A foil pan is great for easy cleanup – especially if you’re taking this dessert to a potluck or want fewer dishes to wash after a party.
  • Double the creaminess. If you like a lot of pudding and whipped cream – double one or both of those layers in this cake!
  • Substitution for fresh whipped cream. You can certainly use Cool Whip if you don’t want to make your own fresh whipped cream but I promise the real stuff is SO MUCH BETTER!!

Nutrition

  • Serving Size: 1 slice
  • Calories: 356
  • Sugar: 43.9 g
  • Sodium: 729.4 mg
  • Fat: 13.7 g
  • Carbohydrates: 56.5 g
  • Fiber: 0.8 g
  • Protein: 4.7 g
  • Cholesterol: 51.9 mg

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Find it online: https://rosebakes.com/easy-banana-pudding-poke-cake/

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