Banana Pudding Poke Cake

Name: Banana Pudding Poke Cake
Prep time: 20 min
Total time: 1 h 55 min
Yield: 15
Ingredients: 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix; Water, oil and eggs called for on cake mix box; 2 boxes (4-serving size each) banana instant pudding and pie filling mix; 3 cups cold milk; 1 container (8 oz) Cool Whip frozen whipped topping, thawed; Sliced bananas; Vanilla wafer cookies

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Jessica Walker

Updated Apr 17, 2017

Banana Pudding Poke Cake

(60)

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Write a Review
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Prep Time 20 min
Total 1 hr 55 min
Servings 15
Ingredients 7

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Ingredients

Cake

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box

Filling

2 boxes (4-serving size each) banana instant pudding and pie filling mix
3 cups cold milk

Topping

1 container (8 oz) Cool Whip frozen whipped topping, thawed
Sliced bananas
Vanilla wafer cookies

Make With

Betty Crocker Cake Mix

Instructions

Step
1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Step
2

Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
Step
3

With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
Step
4

In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
Step
5

Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

tip 1

Make sure to spread pudding over cake immediately after mixing, before it starts to thicken.
tip 2

Do not add bananas or cookies to top of cake until ready to serve, or they will become soggy.