Description
This Banana Poke Cake is a delightful and easy-to-make dessert featuring a moist yellow cake soaked with a creamy blend of vanilla and banana instant pudding, topped with fluffy Cool Whip, crunchy crushed vanilla wafers, and fresh banana slices for a perfect balance of texture and flavor.
Ingredients
Units
Scale
For the Cake
- 1 Box Yellow Cake Mix
- 1 cup Water
- 1/2 cup Vegetable Oil
- 3 Eggs
For the Pudding Layer
- 3.4 oz Box of Vanilla Instant Pudding Mix (no-cook type)
- 3.4 oz Box of Banana Cream Instant Pudding Mix
- 3 cups Cold Milk
For the Topping Layer
- 8 oz Tub of Cool Whip, thawed (extra creamy variety recommended)
- 2 cups Crushed Nilla Wafer Cookies
- 1-2 Fresh Bananas, sliced for garnish
Instructions
- Prepare the cake: Mix the yellow cake mix with water, vegetable oil, and eggs according to the package directions. Pour the batter into a greased 9×13-inch baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before proceeding.
- Poke holes in the cake: Using the handle of a wooden spoon or a similar large utensil, poke holes all over the cooled cake. This will allow the pudding layer to seep into the cake for added moisture and flavor.
- Make the pudding layer: In a large bowl, whisk together the vanilla instant pudding mix, banana cream instant pudding mix, and 3 cups of cold milk until the mixture starts to thicken slightly, about 2-3 minutes.
- Add pudding to cake: Pour the pudding mixture evenly over the cake, using a spatula to spread it into the holes and across the surface. Refrigerate the cake for at least 1 hour to allow the pudding layer to set.
- Top the cake: Spread the thawed Cool Whip evenly over the pudding layer. Then sprinkle the crushed Nilla wafer cookies on top for added crunch.
- Garnish and serve: Just before serving, garnish the cake with freshly sliced bananas. Keep the cake refrigerated until ready to serve to maintain freshness and texture.
Notes
- Use the no-cook instant pudding mixes for the pudding layer as cooking pudding will not allow it to penetrate the cake properly.
- Make sure the cake is completely cooled before poking holes to prevent it from breaking apart.
- Chilling the cake for at least 1 hour after adding the pudding helps the flavors meld and the pudding set properly.
- For extra flavor, you can layer additional sliced bananas between the pudding and Cool Whip layers, but use fresh bananas just before serving to avoid browning.
- This cake is best served within 2 days to maintain freshness, but it can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
