If you’ve ever tried a poke cake, you’ll know why cakes like Banana Pudding Poke Cake are so popular. It’s cool, fun, easy and really delicious!
- °1 15.°25-oz Yellow Cake Mix
- °Oil, egg, water (method for cake mix)
- °1/4 cup banana chips (freeze-dried, blended until finely chopped)
- °2 3.4 ounce packages of instant banana cream
- °Quarter cup of milk
- °8 ounce fresh whisk (melted)
- °20 Nella wafers (crush – more to adding to first layer, optional)
- °2 bananas (thinly sliced, for garnish, optional)
Grease a 9×13 baking dish and cover with flour. Prepare yellow cake mix as directed on box and preheat oven to recommended temperature for filled cake mix.
Add the dried and crushed banana chips to the cake mixture, then transfer to the prepared baking dish. Bake accord to packaged cake blend methods. Remove from the oven when a clean toothpick comes out of the middle of the cake.
Let the cake cool for a few minutes while you mix the milk with the canned banana cream pudding.
Once the pudding is mixed and the cake has cooled slightly, poke holes in the cake using the handle of a wooden spoon. Press firmly into the cake, making the holes as deep as a cake.
Pour the pudding mixture over the yellow cake and then using the back of a spoon to evenly cover the surface of the cake, press the pudding into the holes all the way to the edges of the cake pan. Transfering it to refrigerator also letting it cool also padding to rest for 2 h .
Before removing the cake to add the final layer, take the Cool Whip jar out of the freezer and let it thaw at room temperature. Spread melted Cool Whip over pudding layer. Add crushed nila flakes and banana slices (if desired).
*If you are garnishing bananas, I suggest adding sliced bananas just before serving so they don’t turn brown.