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Delicious banana pudding poke cake topped with whipped cream and banana slices.

Banana Pudding Poke Cake

A delicious dessert that combines the classic flavors of banana pudding with moist yellow cake, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake and Pudding
  • 1 box Betty Crocker Yellow Cake Mix
  • 2 boxes Jell-O Banana Cream Instant Pudding
  • 2 cups milk For the pudding
Toppings
  • 1 package Nabisco Nilla Wafers
  • as needed n/a Whipped cream For topping
  • as desired slices Banana slices For garnish

Method
 

Preparation
  1. Prepare the yellow cake mix according to package instructions and bake in a 9x13 inch pan. Let cool completely.
  2. Once cooled, use the end of a wooden spoon or a fork to poke holes in the cake at 1-inch intervals.
  3. In a bowl, whisk together the Jell-O Banana Cream Instant Pudding and milk until smooth.
  4. Pour the pudding mixture over the cake, making sure it fills the holes.
  5. Crumble the Nabisco Nilla Wafers over the top of the cake.
  6. Spread whipped cream over the crumbled wafers.
  7. Garnish with banana slices if desired.
  8. Chill in the refrigerator for at least 4 hours before serving.
Serving
  1. Slice the Banana Pudding Poke Cake into squares and serve it chilled.
  2. Serve with a spoonful of extra whipped cream and a banana slice on top.
Storage
  1. Keep any leftover Banana Pudding Poke Cake covered in the refrigerator for up to three days.

Notes

Ensure cake is completely cool before poking holes. For more banana flavor, consider adding sliced bananas into the pudding mixture. Use homemade whipped cream for a richer flavor.