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Banana Pudding Poke Cake
Enjoy the classic flavors of banana pudding in this moist and delicious Banana Pudding Poke Cake!
Course
Dessert
Cuisine
American
Keyword
banana, pudding, dessert, easy dessert, cake, poke cake,
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Chill
2
hours
hours
Total Time
2
hours
hours
40
minutes
minutes
Servings
20
Calories
217
kcal
Author
Nicole Burkholder
Ingredients
1
15 oz box
yellow cake mix
1
cup
water
1/2
cup
vegetable oil
3
eggs
1
pkg (3.4oz)
instant banana pudding
1
pkg (3.4oz)
instant French vanilla pudding
3
cups
cold milk
1
can (14 oz)
sweetened condensed milk
1
tub (8 oz)
frozen whipped topping
thawed
20
vanilla wafers crushed
Instructions
Bake the cake according to package instructions for 9x13 cake. Allow to cool for a few minutes.
Using the handle of a wooden spoon, poke holes all over the cake. (Make sure they reach all the way to the bottom of the pan)
In a bowl, whisk together the pudding, milk and condensed milk until smooth.
Pour the pudding over the cake, getting it down into the holes as much as possible. Spread it out with the spoon and push it down into the cake.
Put the cake into the refrigerator to cool and set (at least 2 hours.)
Remove from the refrigerator and spread with whipped topping
Top with crushed wafers and banana slices just before serving. (Keep refrigerated)
Nutrition
Serving:
1
slice
|
Calories:
217
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Cholesterol:
28
mg
|
Sodium:
51
mg
|
Potassium:
62
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
95
IU
|
Calcium:
45
mg
|
Iron:
1
mg