Description
This Banana Poke Cake is a delightful layered dessert featuring a moist yellow cake soaked with a luscious banana and vanilla pudding mix, topped with creamy Cool Whip and crunchy crushed Nilla wafers, garnished with fresh banana slices. It’s a simple yet indulgent treat perfect for family gatherings or potlucks.
Ingredients
Units
Scale
For the Cake
- 1 Box Yellow Cake Mix
- 1 cup Water
- 1/2 cup Vegetable Oil
- 3 Eggs
For the Pudding Layer
- 3.4 oz Box of Vanilla Instant Pudding Mix (do not use the kind you have to cook)
- 3.4 oz Box of Banana Cream Instant Pudding Mix
- 3 cups Cold Milk
For the Topping Layer
- 8 oz Tub of Cool Whip, thawed (Extra Creamy Variety recommended)
- 2 cups Crushed Nilla Wafer Cookies
- 1-2 Fresh Bananas, sliced for garnish
Instructions
- Prepare the Cake: Follow the package directions for the yellow cake mix using the water, vegetable oil, and eggs. Pour the batter into a greased 9×13-inch baking dish and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before proceeding.
- Poke the Cake: Using the handle of a wooden spoon or a large utensil, poke holes evenly all over the cooled cake. This ensures the pudding will seep into the cake for maximum flavor and moisture.
- Make the Pudding Layer: In a medium bowl, whisk together the vanilla instant pudding mix, banana cream instant pudding mix, and cold milk. Stir until the mixture begins to thicken but is not fully set yet.
- Pour Pudding over Cake: Evenly pour the pudding mixture over the poked cake, using a spatula to spread it gently so it fills the holes and covers the top. Refrigerate the cake for at least 1 hour to allow the pudding to set.
- Add the Topping: After the pudding has set, spread the thawed Cool Whip evenly over the pudding layer. Sprinkle the crushed Nilla wafers on top, adding a crunchy texture.
- Garnish and Serve: Just before serving, garnish the cake with fresh banana slices for a vibrant and fresh finish. Keep the cake refrigerated until served.
Notes
- Use instant pudding mix that does not require cooking for convenience.
- Make sure the cake is completely cool before poking holes and adding pudding to prevent melting the pudding layer.
- For best results, refrigerate the cake for at least 1 hour to allow pudding to set properly.
- Extra creamy Cool Whip provides a richer topping but regular Cool Whip works as well.
- The crushed Nilla wafers add a delightful crunch that complements the creamy layers.
- Slice bananas just before serving to prevent browning.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 26g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
