Banana Poke Cake
"This banana poke cake is perfect for all occasions. Rich, moist, and easy to make, this dessert will have you hooked from that first bite! For an extra fluffy cake, use an electric hand mixer to beat batter on medium speed for 2 minutes. Don’t rush the cooling process. If you pour the pudding over the cake before it is cooled, the pudding will be runny and the cake will be soggy. If you need to hurry, put the cake in the freezer for about 30 minutes."
Serves28 slices
Preparation Time5 min
Chilling Time1 hr
Cooking Time25 min
Cooking MethodOven
Cooking Vessel Size9 x 13 Baking pan
Ingredients
- 1 box Yellow Cake Mix
- Water - follow cake mix instructions
- vegetable oil - follow cake mix instructions
- eggs - follow cake mix instructions
- 1 box 3.4oz Instant Banana Pudding
- milk - follow pudding instructions
- 8 ounce whipped topping
- Vanilla wafers cookies
- sliced banana - topping (optional)
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Preheat the oven to 350 degrees Fahrenheit. Prepare a 9×13 inch baking pan with cooking spray. Set aside.
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In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until thoroughly combined.
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Pour batter into the prepared baking pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool (about 1 hour)
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Using the handle of a wooden spoon poke holes all over the cake (about 1 inch apart).
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In a medium mixing bowl, combine instant pudding mix and milk. Whisk together until smooth.
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Pour pudding over the cake and spread evenly. Refrigerate for one hour.
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Spread whipped cream over the pudding layer.
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Top with crushed vanilla wafers and sliced bananas (optional) and serve immediately.