I remember the first time my neighbor, Mrs. Thompson, invited our family over for dinner. She was known in the neighborhood for being an exceptional cook, and we were all excited to see what she had prepared. When she brought out the Banana Pudding Poke Cake for dessert, we were all intrigued. None of us had ever heard of a poke cake before, and we were all eager to try it. It was love at first bite! The cake was moist and flavorful, the pudding was creamy and delicious, and the vanilla wafer crumbs added a delightful crunch. It was a hit with everyone, and we all asked for seconds.
How to Prepare Banana Pudding Poke Cake
Ingredients for Banana Pudding Poke Cake
– 1 box (18 1/4 ounce) of yellow cake mix (e.g., Duncan Hines)
– 1 cup of water
– 1/2 cup of vegetable oil
– 3 eggs
– 2 cups of cold milk
– 2 packages (3 1/2 ounce each) of instant banana pudding mix
– 1 container (8 ounce) of frozen whipped topping (e.g., Cool Whip), thawed
– 1 cup of vanilla wafer crumbs (e.g., Nilla), or to taste
Directions for Banana Pudding Poke Cake
1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
2. In a bowl, whisk together the cake mix, water, vegetable oil, and eggs until the mixture is smooth. Pour this batter into the prepared baking dish.
3. Bake the cake in the preheated oven until a toothpick inserted into the center of the cake comes out clean. This usually takes about 23 to 28 minutes.
4. In another bowl, whisk together the cold milk and banana pudding mix until the pudding is soft and has thickened. This should take about 2 minutes.
5. Using the handle of a clean wooden spoon, poke holes into the cake. Then pour the pudding over the cake, spreading it evenly. Spread the whipped topping over the pudding layer, and then sprinkle the vanilla wafer crumbs over the whipped topping.
Can I use a different flavor of cake mix?
Yes, you can use a different flavor of cake mix if you prefer. However, the yellow cake mix works really well with the banana pudding and vanilla wafer crumbs.
Can I make the cake from scratch instead of using a cake mix?
Yes, you can definitely make the cake from scratch if you prefer. Just make sure to follow the same steps for preparing and baking the cake, and then proceed with the rest of the recipe as instructed.
Can I use homemade whipped cream instead of frozen whipped topping?
Yes, you can use homemade whipped cream instead of frozen whipped topping if you prefer. Just make sure to whip the cream until it has stiff peaks before using it in the recipe.
Can I add sliced bananas to the cake?
Yes, you can add sliced bananas to the cake if you like. Just make sure to add them after you have poured the pudding over the cake and before you add the whipped topping.
Can I make this cake in advance?
Yes, you can make this cake in advance. Just make sure to cover it and store it in the refrigerator until you are ready to serve it.
How should I store the leftover cake?
Store any leftover cake in an airtight container in the refrigerator. It should keep for up to 3-4 days.
Banana Pudding Poke Cake
- 1 18 1/4 ounce box yellow cake mix (such as Duncan Hines®)
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 2 cups cold milk
- 2 3 1/2 ounce packages instant banana pudding mix
- 1 8 ounce container frozen whipped topping (such as Cool Whip), thawed
- 1 cup vanilla wafer crumbs such as Nilla, or to taste
- Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking dish.
- Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
- Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
- Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.