With its smooth banana pudding flavor and large size, this Banana Pudding Poke Cake is rich and satisfying. Even if the banana cake is cut from the refrigerator ice-cold, the oil keeps it moist and soft. You’ll love this twist on classic banana pudding if you love classic banana pudding. Both the poke cake and the sauce are delicious.
Dessert that’s topped with banana pudding will make you want to eat it over and over again. There’s nothing better than this Banana Pudding Poke Cake! Featuring yellow cake, bananas, and vanilla pudding, this dessert will keep you coming back for more! This cake is perfect for a special occasion like a holiday party, birthday or father day celebration because it is flavored with fresh cinnamon and vanilla bean.
Despite the recipe’s time commitment, the end result is worth all the effort. Instant banana pudding is a good substitute if you are short on time. We are celebrating the first day of spring with this delicious banana poke cake even though it is still a few days away.
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Frequently Asked Questions
The concept of poke cakes is probably already familiar to you if you grew up eating poke cakes. Perhaps you are wondering what the heck poke cake is if you haven’t heard of it. The poke cake consists of a baked cake with holes poked in it, then filled with some filling or topping that adds flavor and moisture.
There are times when it’s a liquid, such as Strawberry Jell-O Poke Cake. Occasionally, it is more like a syrup or sauce, like Caramel Apple Poke Cake. The Banana Pudding Poke Cake is a pudding sometimes. Most cakes are topped with Cool Whip or homemade whipped cream or buttercream frosting, or even with homemade buttercream.
Despite the fact that this does not contain banana slices, you could certainly add them if you like. We decided to just top our individual pieces of cake with some freshly sliced bananas, which was a delicious idea. My cake would have turned brown if I had put them on while it was being made. The cake looks really pretty if you top each slice with a Nilla Wafer and a bit of sliced banana.
In order to prevent bananas from browning too quickly, you can spritz them with lemon or lime juice several days in advance. You can use slightly underripe bananas to prevent them from browning too quickly.
As you might already guess, one of the things I love about poke cakes, including Banana Pudding Poke Cake, is the fact that they can be prepared ahead of time. Despite it only having to rest in the fridge overnight, this cake tastes best when it’s chilled for two hours.
You should really make it the night before you’re going to serve it! Remainders will keep well for 2-3 days in the fridge, so feel free to keep them. When adding Nilla Wafers to the top, don’t leave them on the cake for too long, since they will soften if they are on it too long.
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Banana Pudding Poke Cake
Classic Southern recipe for Banana Pudding Poke Cake features creamy vanilla pudding, crisp vanilla wafers, whipped cream, and bananas. As a result of keeping it simple, this banana pudding sheet cake is also made with an instant pudding mix and boxed cake mix.
Ingredients
- 1 quart Whole milk
- 20 vanilla Wafers crushed
- 2 tablespoon Butter melted
- 1 tablespoon All-purpose flour
- 1 teaspoon Pure vanilla extract
- 1 tablespoon Granulated sugar
- 15.25 ounces Box yellow cake mix
- 2 packages Instant vanilla pudding
- 8 ounces Frozen whipped topping thawed
- plus the eggs, and oil, or other ingredients called for on the box
Instructions
- Prepare the cake mix per the directions on the box and bake it according to the directions. The cake should still be warm when you poke about 30 holes in it using a wooden spoon handle.
- Make sure you reach the bottom. Immediately set it aside. Using the instructions on the package, prepare the pudding mix and add one teaspoon vanilla extract.
- Pour the pudding over the cake before it sets up. As much as possible should be put into each hole. Put the pudding into the holes using the back of your spoon.
- Ensure that the remaining pudding is spread out evenly. The mixture should be covered and refrigerated for two hours. In a small bowl, combine butter, crushed vanilla wafers, flour, and sugar while the cake cools.
- On a baking sheet, pour the batter and bake for five to six minutes at 350 degrees. You should be able to see golden brown color in the mixture. After cooling, pour it out onto a paper towel.
- Cooling will cause it to become crisp. Separately set aside. On top of the pudding layer, place slices of bananas once the cake has completely cooled.
- Using an offset spatula, evenly spread the whipped topping on top. Spread the whipped topping evenly with the vanilla wafer mixture before serving.
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 306Total Fat: 8gSaturated Fat: 4gCholesterol: 16mgSodium: 368mgCarbohydrates: 54gFiber: 1gSugar: 31gProtein: 5g
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