A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 16 Yield: 16 servings

Ingredients:

1 box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed

Directions:

Prepare cake mix according to package directions for a 9×13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be BIG 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 instant pudding mix with 4 cups milk.
Stir until all the lumps are gone.
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 your cake has completely cooled, spread on whipped topping.
If you haven’t done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin.
Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.

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Banana Pudding Poke Cake

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Ingredients

• 1 box yellow cake mix
• ingredients needed to make cake (eggs, oil & water)
• 2 (3.4 oz.) packages instant banana pudding
• 4 cups milk
• 1 (8 oz.) tub frozen whipped topping, thawed
• 20 vanilla wafers, crushed

Instructions

Prepare cake mix according to package directions for a 9×13 cake.

Once cake comes out of the oven, allow it to cool for just a couple of minutes.

Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.

You want the holes to be BIG 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 instant pudding mix with 4 cups milk.

Stir until all the lumps are gone.

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 your cake has completely cooled, spread on whipped topping.

If you haven’t done so already, crush your vanilla wafers.

I just place mine in a ziploc bag and crush them with a rolling pin.

Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake.

Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

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