Description

This Banana Pudding Poke Cake combines a moist yellow cake base with a rich, creamy banana pudding filling and a fluffy whipped topping. Perfect for potlucks and family gatherings, this easy dessert delivers nostalgic flavors with a delightful crunch from crushed vanilla wafers.

Ingredients

1 box yellow cake mix (plus required eggs, oil, and water)
2 packages (3.4 oz each) instant banana pudding mix
4 cups cold milk (whole or 2% recommended)
8 oz whipped topping, thawed
1 cup vanilla wafers, crushed

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Instructions

Prepare and bake the yellow cake mix in a 9×13-inch pan according to the package instructions.
Allow the cake to cool for 5-10 minutes, then use the handle of a wooden spoon to poke holes across the entire surface, spaced about an inch apart.
In a medium bowl, whisk the instant banana pudding mix with the cold milk until combined but still liquid.
Quickly pour the pudding mixture over the warm cake, using a spatula to gently guide it into the holes.
Refrigerate the cake for at least 2 hours to set, then spread the whipped topping over the top and garnish with crushed vanilla wafers before serving.

Notes

For the best saturation, ensure the cake is still slightly warm when poking holes and pouring the pudding. If you are making this ahead of time, wait to add the crushed wafers until right before you serve to prevent them from becoming soggy in the refrigerator.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American