Banana Poke Cake Dessert (Print Version)
Moist yellow cake layered with banana pudding, whipped topping, and crushed wafers for an easy sweet treat.
# Ingredients:
→ Cake
01 -
1 box yellow cake mix
02 -
1 cup water
03 -
1/2 cup vegetable oil
04 -
3 large eggs
→ Pudding Layer
05 -
3.4 oz box vanilla instant pudding mix (do not use cook-and-serve)
06 -
3.4 oz box banana cream instant pudding mix
07 -
3 cups cold milk
→ Topping
08 -
8 oz tub of Cool Whip, thawed (preferably extra creamy)
09 -
2 cups crushed vanilla wafer cookies
10 -
1–2 fresh bananas, sliced (for garnish)
# Steps:
01 -
Mix the yellow cake mix with water, oil, and eggs according to package directions. Pour into a greased 9x13-inch dish and bake as directed on the box. Let the cake cool completely.
02 -
Using the handle of a wooden spoon or a similar utensil, create holes across the surface of the cooled cake.
03 -
In a mixing bowl, whisk together the vanilla instant pudding mix, banana cream instant pudding mix, and cold milk until they begin to thicken.
04 -
Pour the prepared pudding mixture evenly over the cake, spreading it with a spatula to fill the holes. Refrigerate for 1 hour.
05 -
Spread the thawed Cool Whip over the pudding layer. Sprinkle crushed vanilla wafers generously over the top. Garnish with freshly sliced bananas before serving.
# Notes and Tips:
01 -
Prepare the cake up to two days in advance, but add banana slices right before serving to maintain freshness.
02 -
Store leftovers in the refrigerator for up to 4 days. The pudding keeps the cake moist, and softened vanilla wafers create a delightful texture.
03 -
Add a caramel drizzle, chopped nuts, or try alternative pudding flavors for variety.