Banana Pudding Poke Cake
Treat yourself to this Banana Pudding Poke Cake recipe! A moist sheet cake infused with creamy banana pudding, topped with whipped cream & vanilla wafers.
Ingredients
- 1 box yellow cake mix
- 3 large eggs
- 1 cup bananas mashed
- 1/4 cup vegetable oil
- 1 cup sour cream
- 2 3.4 ounces packages instant banana pudding
- 3 bananas sliced
- 1 8 ounces tub whipped topping
- 1 cup vanilla wafer cookies crushed
Instructions
- Preheat oven to 350 degrees. Grease and flour a 13×9-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 and place in the fridge for a few hours or overnight.
- Remove the cake from the fridge, and place a layer of banana slices over the pudding.
- Spread whipped topping over the top of cake.
- Just before serving, sprinkle with crushed vanilla cookies.
Nutrition
Calories: 293kcalCarbohydrates: 53gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 375mgFiber: 2g
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