Delicious Banana Poke Cake Dessert
A creamy and moist Banana Poke Cake layered with banana cream pudding, Cool Whip, and crushed vanilla wafers — a crowd-pleasing dessert perfect for any occasion.
Equipment
- Mixing Bowls
- Whisk
- 9×13 inch baking dish
- Wooden Spoon
- Spatula
- Refrigerator
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
Pudding Layer
- 1 box (3.4 oz) vanilla instant pudding mix do not use cook-and-serve
- 1 box (3.4 oz) banana cream instant pudding mix
- 3 cups cold milk
Topping
- 1 tub (8 oz) Cool Whip thawed, preferably extra creamy
- 2 cups crushed vanilla wafer cookies
- 1-2 fresh bananas sliced for garnish
Instructions
- Preheat the oven according to the cake mix instructions.
- In a large mixing bowl, combine the cake mix, water, oil, and eggs. Blend until smooth.
- Pour the batter into a greased 9×13-inch baking dish and bake as directed on the package.
- Let the cake cool completely, then poke holes across the top using the handle of a wooden spoon.
- In a separate bowl, whisk together the vanilla and banana pudding mixes with cold milk until slightly thickened.
- Pour the pudding mixture evenly over the cake, ensuring it fills all holes.
- Refrigerate for at least 1 hour to set the pudding layer.
- Spread the thawed Cool Whip evenly over the chilled cake.
- Sprinkle crushed vanilla wafers over the Cool Whip layer.
- Garnish with fresh banana slices before serving.
Notes
For stronger banana flavor, mash one ripe banana into the batter before baking. Avoid using cook-and-serve pudding, and let the cake chill fully before serving for best texture.