Banana Pudding Poke Cake Recipe: Easy & Delicious Dessert

Ingredients

• 1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
• 1 cup water
• 0.5 cup vegetable oil
• 3 eggs eggs
• 2 cups cold milk
• 2 (3.5 ounce) packages instant banana pudding mix
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 cup vanilla wafer crumbs (such as Nilla®), or to taste

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Gather all ingredients for the banana pudding poke cake.
2. In a bowl, whisk together the cake mix, water, vegetable oil, and eggs until smooth. Pour the mixture into the prepared baking dish.
3. Bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted into the center comes out clean.
4. In a separate bowl, whisk together the cold milk and pudding mix until the pudding is soft and thickened, about 2 minutes.
5. Use the handle of a clean wooden spoon to poke holes into the baked cake. Evenly pour the pudding mixture over the cake, ensuring it seeps into the holes.
6. Spread whipped topping evenly over the pudding layer. Sprinkle crushed vanilla wafers generously over the whipped topping to finish your banana pudding poke cake.

Nutrition

• Calories: 371 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 28 g
• Sodium Content: 460 mg
• Protein Content: 4 g
• Cholesterol Content: 38 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g