Banana Pudding Poke Cake Recipe
Calling all dessert enthusiasts with a sweet tooth! Are you ready to embark on a culinary adventure and discover the wonder that is Banana Pudding Poke Cake?
Ingredients
Cake:
- 1 box 18.25 ounces yellow cake mix (about 492 grams)
- 1 cup water 236 ml
- 1/2 cup vegetable oil 118 ml
- 3 eggs
- 2 cups cold milk 473 ml
Pudding:
- 2 packages 3.5 ounces each instant banana pudding mix (about 99 grams)
- 2 cups cold milk 473 ml
Whipped topping:
- 1 container 8 ounces frozen whipped topping, thawed (about 227 grams)
Other:
- 1 cup vanilla wafer crumbs about 100 grams
- 1 lemon optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, whisk together the cake mix, water, oil, and eggs until smooth. Pour the batter into the prepared baking dish.
- Bake for 23-28 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the pudding. In a medium bowl, whisk together the pudding mix and milk until thickened.
- Once the cake is done baking, let it cool for a few minutes. Then, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Slowly pour the pudding over the cake, making sure to get it into all the holes.
- Spread the whipped topping over the pudding layer.
- Sprinkle the vanilla wafer crumbs over the top of the whipped topping.
- If desired, slice the lemon and arrange the slices on top of the cake.
- Refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, use whole milk instead of cold milk.
- You can also use vanilla wafers or graham crackers instead of vanilla wafer crumbs.
- If you don't have a lemon, you can use lime juice instead.
- This cake is best served cold.