Banana Pudding Poke Cake is a delightful dessert that combines the beloved flavors of banana cream pie with the simplicity of a sheet cake. This sweet treat is a symphony of textures and tastes, featuring moist cake, creamy pudding, ripe bananas, and fluffy whipped topping. Whether you’re hosting a gathering or simply indulging in a sweet craving, this cake will surely become a family favorite.
Ingredients
For the Cake:
- 1 box (15.25 ounces) yellow cake mix, plus ingredients to prepare the cake (usually eggs, oil, and water)
- 2 ripe bananas, mashed
For the Filling:
- 1 box (3.4 ounces) instant banana cream pudding mix
- 2 cups cold milk
- 2 ripe bananas, sliced
For the Topping:
- 2 cups whipped topping (such as Cool Whip)
- 1/2 cup crushed vanilla wafer cookies
- Sliced bananas and additional cookies for garnish (optional)
Instructions
Preparing the Cake:
- Preheat your oven according to the cake mix package instructions.
- Prepare the yellow cake mix according to the package instructions, incorporating the mashed bananas into the batter. This will infuse the cake with delicious banana flavor.
- Pour the cake batter into a greased 9×13-inch baking dish.
- Bake the cake in the preheated oven according to the package instructions or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool for about 10-15 minutes.
Making the Filling:
- In a mixing bowl, combine the instant banana cream pudding mix and cold milk.
- Whisk the pudding mixture until it starts to thicken, which should take about 2 minutes.
Poking and Filling the Cake:
- Using the handle of a wooden spoon or a similar utensil, poke holes all over the cooled cake. Ensure that the holes are evenly spaced.
- Pour the prepared banana cream pudding mixture over the cake, making sure it seeps into the holes and covers the entire surface of the cake.
- Arrange sliced bananas evenly over the pudding layer.
Topping the Cake:
- Spread the whipped topping over the banana layer, creating a smooth and creamy top.
- Sprinkle the crushed vanilla wafer cookies over the whipped topping for a delightful crunch and extra flavor.
Chilling and Serving:
- Refrigerate the Banana Pudding Poke Cake for at least 2 hours, allowing it to set and chill.
- Just before serving, garnish with additional sliced bananas and whole vanilla wafer cookies if desired.
Variations and Tips
- Cream Cheese Layer: Add a layer of sweetened cream cheese between the cake and pudding layers for an extra creamy dimension.
- Nilla Wafer Crust: Instead of sprinkling crushed cookies on top, you can create a crust by mixing crushed vanilla wafers with melted butter and pressing the mixture into the bottom of the baking dish before adding the cake batter.
- Fresh Whipped Cream: If you prefer, you can whip your own cream for the topping using heavy cream and powdered sugar.
- Chocolate Drizzle: For a chocolatey twist, drizzle chocolate syrup over the whipped topping.
- Storage: Store any leftover Banana Pudding Poke Cake in the refrigerator, covered, for up to 3 days. It’s best when enjoyed within the first day or two.
Banana Pudding Poke Cake is a dessert masterpiece that combines the best of banana cream pie and sheet cake into one heavenly creation. With its layers of moist banana-infused cake, creamy banana pudding, and a delightful crunch of vanilla wafer cookies, it’s a dessert that never fails to impress. Whether you’re sharing it at a potluck or enjoying a slice at home, this cake is sure to become a cherished sweet treat in your repertoire. So, indulge in the deliciousness of Banana Pudding Poke Cake and savor the blend of flavors and textures in every bite!
