Banana Pudding Poke Cake Recipe
—·American
Ingredients
- 15.25 ounces box yellow cake mix (432 grams (1 box), Betty Crocker recommended)
- 1 cup water (227 grams)
- ½ cup vegetable oil (100 grams)
- 3 large eggs (150 grams)
- 6.8 ounces instant vanilla pudding mix (193 grams (2 boxes))
- 3 cups milk (681 grams)
- 3 bananas (thinly sliced and divided)
- 16 ounces Cool Whip (454 grams)
- 20 vanilla wafer cookies (75 grams, whole and crushed)
Instructions
9 steps
- 1
Preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick spray and set aside.
- 2
Pour
- 3
Prepare the cake mix according to box instructions. Pour the batter into the prepared pan and bake according to the package directions. Allow to cool for 10 minutes.
10 min - 4
Make
- 5
While the cake is cooling, make the pudding. In a small bowl, whisk together pudding packets and milk until thickened.
- 6
Chill
- 7
Using the end of a wooden spoon, poke holes all over the cake. Spread pudding mixture on top and top, then layer with ⅔ of the banana slices. Cover with plastic wrap and refrigerate at least 30 minutes.
30 min - 8
Garnish
- 9
Spread whipped cream on top, then garnish with the remaining bananas and sprinkle all over with vanilla wafers.
Progress
0 / 9 steps
Nutrition
Per serving (based on 12 servings)
Calories
457cal
Protein
7.0g
Carbs
71.0g
Fat
17.0g
Fiber
2.0g
Sugar
44.0g
Sodium
474mg
Saturated Fat
5.0g
