Banana Pudding Poke Cake
Servings 16 pieces
Calories 338kcal
Ingredients
- 1 15.25 oz box yellow cake mix plus eggs, oil, water to prepare
- 1 3.4 oz box instant banana pudding mix
- 1 3.4 oz box instant vanilla pudding mix
- 4 cups whole milk or half & half
- 4-5 medium medium bananas sliced
- 16 oz frozen whipped topping thawed
- 1/2 cup crushed vanilla wafer crumbs
- 16 whole vanilla wafers for garnishing optional
Instructions
- Prepare the cake in a 13 x 9-inch cake pan per the package directions using the amounts called for of eggs, oil and water. (May use milk or buttermilk in place of the water)
- Meanwhile, in a large mixing bowl whip together both banana and vanilla instant puddings with milk or half and half until thickened.
- Remove the cake from the oven. Using the back of a wooden spoon or similar immediately poke holes all over the cake.
- Spread the prepared pudding on top and into the holes. Cool completely.
- Once cooled, layer banana slices over the pudding and frost with whipped topping.
- Sprinkle the top with crushed vanilla wafers. Chill until serving.
- May garnish each piece with one vanilla wafer, if desired.
Nutrition
Serving: 1piece | Calories: 338kcal | Carbohydrates: 53g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 467mg | Potassium: 220mg | Fiber: 1g | Sugar: 24g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 1mg