Banana Pudding Poke Cake

Harley0494 · June 2023

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Prepare 15.25 ounce box yellow cake mix with ingredients needed to make cake: eggs, oil and water according to package directions for a 9×13-inch cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.

In a bowl, whisk together 2 (3.4 ounce) packages instant banana pudding with 4 cups milk. Stir quickly until all the lumps are gone but before the mixture starts getting too thick to pour.
Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours.)
Once the cake has completely cooled, spread on 8 ounce tub frozen whipped topping, thawed.
Spread 20 vanilla wafers, crushed onto the top of the cake before serving. Keep refrigerated.

You can spread the crushed wafers immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
A layer of freshly sliced bananas can be put on in between the pudding and the whipped topping layers. Note: when you slice the cake, the bananas will start turning brown so try to serve it all the same day it is made. Alternatively, you could add freshly sliced bananas to each individual serving to avoid the bananas turning brown if you are not serving this all up on the same day.