Banana Pudding Poke Cake Taste Of The South
Ingredients
- 1 box yellow cake mix (plus ingredients required on the box)
- 1 teaspoon vanilla extract
- 1 box instant banana pudding mix
- 2 cups milk
- 1 cup crushed vanilla wafers
- 2 ripe bananas, sliced
- 1 tub whipped topping
- 1 cup crushed vanilla wafers
Directions
1. Begin by preheating your oven to 350°F. Then, prepare the cake mix according to the instructions on the box but add one teaspoon of vanilla extract to the batter. Bake the cake as directed and let it cool on a wire rack for 10 minutes.
2. While the cake is still warm, use the end of a wooden spoon to poke holes in the cake, spacing them about 1 inch apart.
3. Mix the instant banana pudding mix with 2 cups of milk and whisk until the pudding thickens, for about 2 minutes. Then, pour the pudding over the cake, making sure it fills the holes.
4. Spread the crushed vanilla wafers over the pudding layer, followed by the sliced bananas. Finally, spread the whipped topping over the pudding layer and top with more crushed vanilla wafers.
5. Refrigerate the cake for at least 2 hours before serving. Garnish with additional banana slices and vanilla wafers, if desired.
Variations
1. Chocolate Banana Pudding Poke Cake: Switch out the vanilla pudding mix for chocolate and add chocolate chips to the cake batter for a chocolaty twist.
2. Strawberry Banana Pudding Poke Cake: Use strawberry pudding mix instead of vanilla and top the cake with sliced strawberries instead of banana.
3. Banana Cream Pie Poke Cake: Replace the vanilla pudding with banana cream pie pudding mix and top the cake with whipped cream and crushed graham crackers.
