Banana Pudding Poke Cake – a delicious recipe with yellow cake, milk, cool whip, vanilla wafers, bananas optional. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make and bake the cake according to the directions on the box.
2
After the cake has cooled, use a wooden spoon handle (or other similar size utensil), and poke holes all over the cake down to the bottom.
3
Then mix the pudding powder with the milk, and pour over the cake, using a spoon to work it gently down into the holes.
4
Chill in the fridge for at least a couple of hours. Then spread the whipped topping over the pudding layer and chill again if desired (although I skipped this step).
5
Crush your vanilla wafers in a ziploc bag. Now some people spread the crumbles all over the cake, but since I knew we wouldn't be eating the cake all at once, I didn't want the cookie crumbles to get soggy, so I only put them on as I served individual pieces, and I did the same with the banana slices so they wouldn't get all yucky and brown.
194
kcal
Calories
7
g
Fat
24
g
Carbs
8
g
Protein
FatCarbsProtein
* 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 6 ingredients. The key ingredients include: 1 yellow cake mix, 2 boxes banana pudding instant, 3.4 oz. size, 4 cups milk, 1 container cool whip 8 oz. size, and more.
Yes, Banana Pudding 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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