I love me some banana cream pie. The combination of cool, creamy pudding and fresh bananas is simply heavenly! I decided to take it one step further and combined this classic pie with cake. The result? An amazing poke cake that’s layered with the best of banana cream pie’s flavors and topped with sliced bananas and crumbled vanilla wafer cookies. Or, in other words, straight deliciousness. Here’s how to make it!
First gather your ingredients. You’ll need: a box of Betty Crocker SuperMoist yellow cake mix and the ingredients called for on the box, two boxes of banana instant pudding and pie mix, cold milk, whipped topping, sliced bananas and vanilla wafer cookies. Check out the recipe below for exact measurements.
Next, in a greased 13x9-inch pan, bake the yellow cake mix as directed on the box and allow 5 minutes for it to cool a bit.
Grab a wooden spoon and use the handle to poke holes every ½ inch, going down almost to the bottom of the cake. Wipe off the spoon handle occasionally to prevent sticking.
Now it’s time to make the banana pudding to pour over the cake! In a medium bowl, stir together the banana instant pudding mix and cold milk.
Immediately pour the pudding all over the cake. Spread it evenly over the surface of the cake, working back and forth to make sure you get it in all of the holes. Some of the filling will remain on top of the cake, and that’s ok! The trick here is pouring the pudding right after mixing—if you let it sit for too long, the pudding mix will thicken up, which makes it more difficult to get the pudding to go into the holes.
Cover the cake and put in the refrigerator for at least an hour so it can set. Afterward, spread a container of whipped topping across the cake.
Just before serving, I like to slice up some bananas and crumble vanilla wafer cookies to sprinkle on top. I would suggest waiting until you serve the cake to add the cookies and bananas (you don’t want soggy toppings). Now, simply slice and enjoy!