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Banana Pudding Poke Cake

Banana Pudding Poke Cake is a twist on the classic banana pudding dessert.
Prep Time15 minutes
Cook Time20 minutes
Chill Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 146kcal
Author: Wendy

Equipment

  • 9x13 Baking Pan
  • Whisk and mixing bowl

Ingredients

  • 1 box yellow cake mix prepared in a 9x13 pan according to package instructions
  • 5 ounces banana pudding mix Instant Pudding box.
  • 2 ½ cups cold milk
  • 2 to 3 bananas sliced
  • 8 ounces whipped topping
  • 5 vanilla wafers crushed

Instructions

  • Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.
  • Whisk together the banana pudding and milk until combined. Immediately pour the mixture over the top of the cake.
  • Chill the cake in the refrigerator for at least one hour, then top with banana slices. Spread the whipped topping over the top of the cake and garnish with crushed vanilla wafers.
  • Keep chilled until ready to serve.

Notes

Cook time is for the time it takes to bake your cake. 

Nutrition

Serving: 1Serving | Calories: 146kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 223mg | Potassium: 160mg | Fiber: 1g | Sugar: 19g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 1mg