Banana Pudding Poke Cake – A Must-Try Delight!
Ingredients:
- 1 box of yellow cake mix
- Ingredients required to make the cake (eggs, oil & water)
- 2 (3.4 oz.) packages of instant banana pudding
- 4 cups of milk
- 1 (8 oz.) tub of frozen whipped topping, thawed
- 20 vanilla wafers, crushed
Directions:
- Prepare the cake mix as per the instructions on the package for a 9×13 cake.
- Once the cake is out of the oven, allow it to cool for a couple of minutes.
- Using a wooden spoon handle, spatula handle, or a similar object, poke holes in the cake. Make sure the holes are large enough for the pudding to seep into.
- Whisk together instant pudding mix with 4 cups of milk until smooth.
- Pour the pudding over the cake, making sure to fill the holes as much as possible.
- Spread the pudding evenly and gently push it down into the holes using the back of a spoon.
- Refrigerate the cake to set and cool for about 2 hours.
- Once the cake has cooled completely, spread the whipped topping over it.
- Crush the vanilla wafers by placing them in a ziplock bag and crushing them with a rolling pin. Leave some pieces slightly larger for added texture.
- Spread the crushed wafers over the top of the cake just before serving to maintain their crunchiness.
Indulge in this delightful Banana Pudding Poke Cake that’s sure to be a hit with family and friends!