A banana pudding poke cake is a delicious dessert that combines two classic treats, banana pudding and cake, into one tasty dish. To make a banana pudding poke cake, you’ll need to start by making a cake using a boxed mix or a homemade recipe. Once the cake has been baked and cooled, use the handle of a wooden spoon or a chopstick to poke holes all over the top of the cake. Next, prepare a batch of banana pudding according to the package instructions or your own recipe, and pour it over the top of the cake, making sure to fill the holes as well.
After the pudding has had a chance to set, you can top the cake with whipped cream, sliced bananas, and crushed vanilla wafers. Some variations of the recipe may also include layers of sliced bananas in the cake or a drizzle of caramel sauce on top. Overall, banana pudding poke cake is a delicious and easy-to-make dessert that is sure to be a hit with banana and pudding lovers alike.
Here is a recipe for a delicious banana pudding poke cake:
- 1 (15.25 ounce) box of yellow cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
- 4 bananas, divided
- 1 (5.1 ounces) package of instant vanilla pudding mix
- 1 cup cold milk
- 1 (8-ounce) container of frozen whipped topping, thawed
- 1 cup crushed vanilla wafers
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Beat on low speed until well combined, then increase the speed to medium and beat for an additional 2 minutes.
Pour the cake batter into the prepared pan and smooth the top with a spatula. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes, then use the handle of a wooden spoon or a chopstick to poke holes all over the top of the cake.
In a medium mixing bowl, mash two of the bananas with a fork. In a separate bowl, whisk together the pudding mix and cold milk until thickened. Stir the mashed bananas into the pudding mixture.
Pour the pudding mixture over the top of the cake, making sure to fill the holes as well. Place the cake in the refrigerator to set for at least 1 hour.
Just before serving, slice the remaining two bananas and arrange them on top of the cake. Spread the whipped topping over the top of the cake and sprinkle with crushed vanilla wafers.
Here are a few additional tips and variations on the classic banana pudding poke cake recipe:
If you want to add an extra layer of flavor to your cake, you can mix a few tablespoons of caramel sauce into the pudding mixture before pouring it over the cake. This will give the pudding a rich, creamy flavor that pairs well with the bananas.
For an extra-decadent twist, you can add a layer of sliced bananas to the cake before pouring the pudding over the top. Simply peel and slice the bananas, then arrange them in a single layer over the top of the cake. This will add a burst of fresh banana flavor to every bite.
If you prefer a more traditional banana pudding flavor, you can omit the cake mix and use vanilla wafers as the base of the dessert. Simply layer the wafers in the bottom of the pan, pour the pudding mixture over the top, and top with whipped cream and sliced bananas. This version of the recipe is more like a traditional trifle, but it’s just as delicious.
To give your banana pudding poke cake a tropical twist, you can mix in some coconut flakes or toasted nuts into the pudding mixture or sprinkle them over the top of the cake before serving.
We hope these tips and variations help you make the perfect banana pudding poke cake for your taste. Enjoy!