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Banana Pudding Poke Cake

Banana Pudding Poke Cake
  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 15
The flavors of banana cream pie come together in this easy and delicious poke cake!
By Jessica Walker
Updated April 17, 2017

Ingredients

Cake

  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • Water, oil and eggs called for on cake mix box

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

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • 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.
  • 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.
  • 5
    Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

  • Make sure to spread pudding over cake immediately after mixing, before it starts to thicken.
  • Do not add bananas or cookies to top of cake until ready to serve, or they will become soggy.

No nutrition information available for this recipe
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