Banana Pudding Poke Cake recipe
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Ingredients
- 1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®) 1 cup water ½ cup vegetable oil 3 eggs 2 cups cold milk 2 (3.5 ounce) packages instant banana pudding mix 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed 1 cup vanilla wafer crumbs (such as Nilla®), or to taste
Nutrition Info
- 371.2 caloriescarbohydrate: 49.3 gcholesterol: 38 mgfat: 17.9 gfiber: 0.6 gprotein: 4.3 gsaturatedFat: 5.9 gservingSize: -sodium: 459.9 mgsugar: 28.1 gtransFat: : -unsaturatedFat: : -
Directions Banana Pudding Poke Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth, pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.