How To Make Banana Pudding Poke Cake
Put a twist on the classic banana pudding dessert by turning it into a cake! Enjoy soft cake with bananas, vanilla wafer cookies, and whipped cream.
Preheat oven to 350 degrees F. Coat a 13×9-inch baking pan with cooking spray.
Bake the cake in the baking pan according the package directions.
While the cake is cooling, make the pudding. Whisk together the pudding mix and milk until it begins to thicken. Allow to stand for 5 minutes.
Once the cake has cooled for 10 minutes, poke holes on the top of the cake using the handle end of a wooden spoon.
Pour the pudding mixture over the cake and smooth with a spatula to fill the holes. Some pudding will remain on the top of the cake. Transfer the cake to the refrigerator to rest for at least 1 hour or at most overnight.
In a large bowl, beat the confectioner’s sugar, heavy cream, and vanilla with an electric hand mixer for 1 to 2 minutes, until stiff peaks form.
Layer the bananas over the pudding on top of the cake. Spread the whipped cream over the bananas and sprinkle the cookie crumbs over the whipped cream.
Serve immediately or refrigerate until ready to serve. Enjoy!
When poking holes in the cake, be sure to poke the holes all the way to the bottom of the pan.
- Calories: 308.02kcal
- Fat: 13.34g
- Saturated Fat: 7.06g
- Monounsaturated Fat: 4.55g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 43.58g
- Fiber: 1.25g
- Sugar: 8.86g
- Protein: 4.48g
- Cholesterol: 36.67mg
- Sodium: 251.97mg
- Calcium: 137.15mg
- Potassium: 221.83mg
- Iron: 0.66mg
- Vitamin A: 121.88µg
- Vitamin C: 2.47mg
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