Banana Pudding Poke Cake

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1 box yellow cake mix, plus ingredients called for on box

2 (5.1 oz) packages instant banana pudding

5 cups milk, divided

1 (16 oz) package frozen whipped topping

4-5 ripe bananas

Vanilla wafers, as needed, for garnish


Prepare cake according to directions on box in a 9×13-inch baking pan.

Once the cake has cooled slightly, poke holes all over the cake using the end of a wooden spoon.

In a medium bowl, whisk together one package of the pudding with 3 cups of milk, then quickly pour over cake before it sets so it can seep down into the holes. Place in refrigerator to chill for 15 minutes.

In the same bowl, whisk together the other package of pudding with 2 cups of milk and 2 cups of the whipped topping. Allow to sit and thicken.

Thinly slice bananas and arrange over the entire cake. Spread pudding/whipped topping mixture over the bananas.

Top with a layer of whipped topping and garnish with crushed and whole vanilla wafers, if desired. Enjoy!

Recipe Inspired from thecountrycook.