Banana Pudding Poke Cake

A square of cake with layers of pudding and bananas on top being served.

Banana pudding poke cake stays moist, creamy because of the sweetened condensed milk it soaks up. Plus it's very easy to make with cake mix and instant pudding mix. I love it for potlucks and parties - it's always a hit.

Course Dessert - Cake, Potluck desserts

Cuisine American - Southern

Prep Time 10

Cook Time 30

Chilling time 1

Total Time 1 40

Servings

Calories 460kcal

Author Marye Audet-White

Ingredients

15.25 ounces butter pecan cake mix or butter golden cake mix, baked according to instructions on box for a 13x9-inch cake.
14 ounces sweetened condensed milk I use Eagle Brand
6.8 ounces packages instant banana pudding 2 3.4-ounce boxes
4 cups milk cold
8 ounces Cool Whip thawed
1 cup Nilla Wafers crushed
3 bananas sliced - may need more
2 tablespoons lemon juice mixed with 1 cup of water to soak banana slices

Instructions

Prepare cake mix according to package directions for a 9 x 13 cake, adding 1 ½ teaspoons vanilla to the batter.
Bake according to instructions.
Remove from oven.
Using a clean wooden spoon handle, poke holes into the warm cake. Make sure to poke the holes all the way to the bottom.
Pour sweetened condensed milk over the cake, letting it run into the holes and soak in for a minute.
Set aside.
Add the instant banana pudding mix and milk to a medium mixing bowl.
Quickly whisk until well combined but don't let it thicken.
Pour pudding over the cake and spread it out evenly, lightly
pressing it down into the holes.
Cover with plastic wrap and chill in the refrigerator for at least an hour.
Peel the bananas and slice.
Add banana slices to lemon juice and water.
Drain on paper towels and gently pat dry.
Place banana slices over the top of the chilled cake.
Spread the whipped topping over the top.
Crush Nilla Wafers to make 1 cup and evenly sprinkle
them over the top of the cake.
To serve, you can add fresh slices of banana and a few, whole 'Nilla Wafers to the top of each serving.

Notes

Storage:

Cover tightly and refrigerate for 2 days or so. After that it gets too mushy.

Tips:

Poke the holes in the cake while it's still warm.
Be sure to poke the holes all the way down to the bottom of the pan so that the banana pudding flavors each and every bite!

Be sure to pick up sweetened condensed milk at the grocery store. (Evaporated milk won't work in this!)

The chilling time is important, so don't rush it. You can make banana pudding poke cake the night before so it sets right.

Nutrition