Best 2 Banana Pudding Poke Cake Recipes

Calling all sweet tooths and dessert enthusiasts! Get ready to embark on a delectable journey as we explore the realm of "banana pudding poke cake," a divine treat that combines the richness of banana pudding with the moist and fluffy texture of a classic cake. This heavenly creation is sure to tantalize your taste buds and leave you craving more. Join us as we uncover the secrets to crafting this masterpiece, providing you with expert tips, ingredient recommendations, and step-by-step instructions to ensure your banana pudding poke cake turns out perfect every time. Let's dive into the world of sweetness and indulge in the ultimate dessert experience!

Here are our top 2 tried and tested recipes!

BANANA PUDDING POKE CAKE

Banana Pudding Poke Cake image

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.

Provided by Madicakes

Categories Desserts Cakes Poke Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 8

Ingredients

1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3 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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g

BANANA PUDDING POKE CAKE

Banana Pudding Poke Cake image

I found this on the country cook.com. I haven't made it yet, but it looks very yummy! This is made without slices of bananas, however, you could certainly add those on there if you like. The chef decided she would just add some freshly sliced bananas right on top of the individual pieces of cake so they didn't turn brown.

Provided by Scoutie

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 ounce) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3 1/2 ounce) packages instant banana pudding mix
4 cups milk
1 (8 ounce) container frozen whipped topping, thawed
20 vanilla wafers, crushed

Steps:

Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly 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, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake. Taking care to get it 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.
Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.

Nutrition Facts : Calories 604.2, Fat 22.2, SaturatedFat 10.9, Cholesterol 18.4, Sodium 893, Carbohydrate 95.1, Fiber 1, Sugar 52.7, Protein 7.8

Tips:

- Use a ripe banana for the best flavor. The riper the banana, the sweeter and more flavorful the pudding will be. - If you don't have a bundt pan, you can use a 9x13 inch baking pan instead. Just be sure to adjust the baking time accordingly. - You can use any type of milk you like in this recipe. Whole milk will give you the richest flavor, but you can also use 2% or skim milk if you prefer. - Be sure to poke the holes in the cake all the way to the bottom. This will allow the pudding to soak into the cake and make it extra moist. - If you're short on time, you can use a store-bought vanilla pudding mix instead of making your own. Just be sure to follow the package directions for how to prepare it. - You can also add other toppings to this cake, such as whipped cream, chocolate chips, or chopped nuts.

Conclusion:

Banana pudding poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's a great way to use up ripe bananas, and it's always a hit with friends and family. So next time you're looking for a sweet treat, give this banana pudding poke cake a try. You won't be disappointed!