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Banana Pudding Poke Cake

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Jessica Walker
Updated Apr 17, 2017
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The flavors of banana cream pie come together in this easy and delicious poke cake!

Banana Pudding Poke Cake

  • Prep Time 20 min
  • Total 1 hr 55 min
  • Servings 15
  • Ingredients 7
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Ingredients

Cake

Filling

  • 2 boxes (4-serving size each) banana instant pudding and pie filling mix
  • 3 cups cold milk

Topping

  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • Sliced bananas
  • Vanilla wafer cookies

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • Step 
    2
    Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • Step 
    3
    With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • Step 
    4
    In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • Step 
    5
    Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

Nutrition

Nutrition Facts are not available for this recipe

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