Banana Pudding Poke Cake gives you all the great flavors of banana pudding in an easy-to-make sheet cake. This banana pudding cake is the perfect summer dessert recipe and one of my favorite summertime cakes to make for cookouts!
1yellow cake mixabout 3 ¼ cup oil 1 cup sour cream 2 small instant banana pudding packages, prepared as directed while cake is cooling fresh banana slices, about 3 bananas 1 (8 ounce tub) Cool Whip 1 cup crushed vanilla cookies
Preheat oven to 350 degrees. Grease and flour a 13x9-inch pan.
Beat first 5 ingredients with mixer on low speed, just until moistened, stopping frequently to scrape down the sides of the bowl. Beat on medium speed an additional 2 minutes.
Pour into prepared pan and spread out evenly. Bake for 15-20 minutes or until an inserted knife in the center comes out clean.
Allow cake to cool completely. Poke cake every 1/2 inch with the handle of a wooden spoon.
Meanwhile, prepare pudding as directed. Don’t let the pudding set in the fridge. Pour it right on top of the cake and spread out with the back of a spoon or spatula. The pudding will seep into the holes, making the cake incredibly moist.
Cover cake and place in the fridge for a few hours or overnight, until the pudding sets.
Remove the cake from the fridge, and place a layer of banana slices over the pudding.
Spread Cool Whip over the top, and sprinkle with crushed vanilla cookies just before serving.