BANANA PUDDING POKE CAKE

 

Banana Pudding Cake

The inspiration for this banana pudding cake kicked in thanks to my colleague, Heather, who loves banana candy. However, my other colleague Amanda doesn't like bananas at all — she loves the taste but not the texture. So, the idea for Banana Pudding Cake was born. All the banana pudding flavors you love — in the form of a cookie-like cake!

This version is made without banana slices, but you can definitely add some if you'd like. My husband and I decided to add fresh banana slices on top of our individual pieces of cake, which turned out to be delicious. If added during baking, the banana slices would brown quickly, but they make the cake look beautiful when served fresh on top with a Nilla wafer.

Ingredients

• 1 box of yellow cake mix
• Ingredients needed to make the cake (eggs, oil, water)
• 2 (3.4 oz) packages instant banana pudding mix
• 4 cups of milk
• 1 (8 oz) tub frozen whipped topping, thawed
• 20 pieces of vanilla wafer, crushed

Instructions

1. Prepare the cake mix according to package directions for a 9x13 cake pan.
2. Once the cake is out of the oven, let it cool for a few minutes.
3. Using the handle of a wooden spoon or spatula, poke large holes throughout the cake, making sure to go all the way to the bottom.
4. In a bowl, whisk together the instant pudding mix and 4 cups of milk until smooth.
5. Pour the pudding mixture over the cake, taking care to fill the holes with as much pudding as possible.
6. Spread the pudding evenly over the cake and gently press it into the holes with the back of a spoon.
7. Place the cake in the refrigerator to cool and set for about two hours.
8. Once the cake has cooled, spread the whipped topping evenly over the top.
9. Crush the vanilla wafers in a ziplock bag using a rolling pin, leaving a few larger pieces for added texture.
10. Sprinkle the crushed wafers over the cake. You can do this right before serving to ensure the wafers stay crispy.

Enjoy!