Description
A delightful and moist Banana Poke Cake topped with creamy pudding and Cool Whip, perfect for any dessert lover.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 3.4 oz box vanilla instant pudding mix (do not use cook-and-serve)
- 3.4 oz box banana cream instant pudding mix
- 3 cups cold milk
- 8 oz tub of Cool Whip, thawed (preferably extra creamy)
- 2 cups crushed vanilla wafer cookies
- 1–2 fresh bananas, sliced (for garnish)
Instructions
- Mix the yellow cake mix with water, oil, and eggs according to package directions. Pour into a greased 9×13-inch dish and bake as directed on the box. Let the cake cool completely.
- Using the handle of a wooden spoon or a similar utensil, create holes across the surface of the cooled cake.
- In a mixing bowl, whisk together the vanilla instant pudding mix, banana cream instant pudding mix, and cold milk until they begin to thicken.
- Pour the prepared pudding mixture evenly over the cake, spreading it with a spatula to fill the holes. Refrigerate for 1 hour.
- Spread the thawed Cool Whip over the pudding layer. Sprinkle crushed vanilla wafers generously over the top. Garnish with freshly sliced bananas before serving.
Notes
- Ensure the cake is completely cooled before adding the pudding layer to prevent melting.
- For best results, use extra creamy Cool Whip.
- Feel free to adjust the amount of bananas used for garnish according to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 18g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg