Banana Pudding Poke Cake
A delightful Banana Pudding Poke Cake that combines moist cake with creamy banana pudding for a nostalgic dessert experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 165 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box vanilla cake mix
- 3 ripe bananas, mashed
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box instant banana pudding mix
- 2 cups cold milk
- 1 container whipped topping
- 1 banana, sliced for topping (optional)
- Vanilla wafers for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine the cake mix, mashed bananas, buttermilk, vegetable oil, and eggs in a large bowl. Mix until smooth.
- Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cake for 10 minutes. Poke holes all over the surface of the cake.
- Whisk the instant banana pudding mix and cold milk until it thickens. Pour over cake, ensuring it seeps into the holes.
- Chill the cake in the fridge for at least 2 hours.
- Spread whipped topping over the chilled cake and garnish with sliced bananas and vanilla wafers if desired.
Notes
For a chocolate twist, substitute vanilla cake mix with chocolate mix. Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/banana-pudding-poke-cake/