Banana Poke Cake – a delicious recipe with Vanilla wafers, cream pudding, Yellow cake mix. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare the yellow cake mix and bake in a 9x13 cake pan.
2
Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone.
3
Once your cake has cooled for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.
4
After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.
5
Put the cake in the refrigerator to completely cool for 30 minutes to an hour.
6
Spread cool whip over the whole cake.
7
Crush up the vanilla wafers in a baggie (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won't be as crunchy.
8
Top with fresh sliced banana pieces and serve!
69
kcal
Calories
13
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1/3 of a box of Vanilla wafers, 2 boxes of instant banana cream pudding (3.4 oz), Cool whip (8oz), Yellow cake mix.
Yes, Banana Poke Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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