Banana Pudding Poke Cake

Course Cakes, Dessert

Cuisine American, Southern

Keyword banana-pudding, banana-pudding-poke-cake

Prep Time 20

Cook Time 25

Chill time 4

Total Time 4 45

Servings pieces

Calories 338kcal

Author Melissa Sperka

Prepare the cake in a 13x9-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) Bake in prepared pan per the directions until a toothpick inserted into the center of the cake comes back clean.
Meanwhile, in a large mixing bowl whip together both banana and vanilla instant puddings with cold milk or half and half until thickened.
Remove the cake from the oven. Using the handle of a wooden spoon or similar immediately poke holes all over the warm cake.
Pour pudding on top of the cake and spread into the holes. Cool completely.
Once cooled, layer banana slices over the pudding layer and frost with whipped topping.
Sprinkle the top with crushed vanilla wafers. Chill until serving.
Garnish each piece with one vanilla wafer, if desired.

Instant Pudding - I recommend using one vanilla pudding mix and one instant banana pudding mix as it mellows the banana flavor in the instant pudding mix a bit, and I find it a more pleasing flavor. You could use only vanilla pudding or only banana pudding.
Homemade Butter Cake - If you'd like to make the cake from scratch my Old Fashioned Butter Cake would work perfectly.
Cover Bananas to Prevent Browning - Make sure you cover the fresh banana slices fully with the top layer of pudding and whipped cream to prevent them from being exposed to air and oxidizing.
Add Banana Slices for Garnishing - If you plan to garnish with fresh banana slices do so just before serving. If you'd like to make the cake fully in advance, use banana chips on top.