Name: Banana Pudding Poke Cake
Ingredients: 1 box yellow cake mix (plus ingredients listed on box); 2 boxes (3.4 oz each) instant banana pudding mix; 4 cups cold milk; 1 tub (8 oz) whipped topping, thawed; 1 box vanilla wafers, crushed; 2 ripe bananas, sliced (for garnish)

Banana Pudding Poke Cake

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A creamy, dreamy, and oh-so-addictive dessert featuring a moist yellow cake soaked with banana pudding and topped with whipped cream and vanilla wafers.

Author: Claire Monroe

Ingredients

Scale

For the Crust:

1 box yellow cake mix (plus ingredients listed on box)
2 boxes (3.4 oz each) instant banana pudding mix
4 cups cold milk
1 tub (8 oz) whipped topping, thawed
1 box vanilla wafers, crushed
2 ripe bananas, sliced (for garnish)

Instructions

1. Prepare the Crust:

Prepare and bake the yellow cake in a 9×13 inch pan according to package directions. Let cool for 15 minutes.
Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
Whisk together the pudding mixes and cold milk until thickened. Pour evenly over the cake, spreading to fill the holes.
Refrigerate for at least 2 hours to set. Spread whipped topping over the chilled cake.
Top with crushed vanilla wafers and banana slices just before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/banana-pudding-poke-cake/