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Banana Pudding Poke Cake
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Banana cream pie poke cake: a simple and delightful twist on a classic dessert!
Ingredients:
  • Water, oil and eggs called for on cake mix box
  • 2 boxes (4-serving size each) banana instant pudding and pie filling mix
  • 3 cups cold milk
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • Sliced bananas
  • Vanilla wafer cookies
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • Prepare and bake the cake according to the instructions on the box for a 13x9-inch pan. Allow the cake to cool in the pan on a rack for 5 minutes.
  • Using a wooden spoon handle (1/4 to 1/2 inch thick), gently poke holes throughout the cake, making sure to wipe the handle occasionally to prevent sticking.
  • Combine the Filling ingredients in a medium bowl. Pour the mixture over the cake promptly and spread it evenly over the surface, filling in any holes by working back and forth. Leave some of the filling on top of the cake. Refrigerate for 1 hour before serving.
  • Evenly coat the cake with the fluffy whipped topping. Before serving, elegantly arrange slices of ripe bananas and your favorite cookies on top. Cut the cake into neat 5 by 3 rows for a beautiful presentation.

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