why make this recipe
Banana Pudding Poke Cake is a delightful treat that combines the classic flavors of banana pudding with a moist cake. It’s simple to make and is perfect for gatherings, picnics, or just a tasty dessert at home. This cake is sure to please both kids and adults alike, making it a great choice for any occasion.
how to make Banana Pudding Poke Cake
Ingredients:
- 1 box vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (3.4 oz) package instant banana pudding mix
- 2 cups milk
- 1 cup whipped topping
- Banana slices for garnish
- Additional whipped topping for serving
Directions:
- Preheat the oven and prepare the cake mix according to package instructions. Bake in a 9×13 inch pan.
- Once baked, let the cake cool for 10 minutes. Use a fork to poke holes all over the cake.
- In a bowl, whisk the banana pudding mix with milk until thickened. Pour over the warm cake, ensuring it fills the holes.
- Allow the cake to cool completely, then spread whipped topping over the top.
- Garnish with banana slices and serve. Enjoy your dessert!
how to serve Banana Pudding Poke Cake
Serve the Banana Pudding Poke Cake chilled or at room temperature. Cut it into squares and add a dollop of whipped topping on each piece. You can also add more banana slices on top for extra flavor and decoration.
how to store Banana Pudding Poke Cake
To store leftover cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it without the whipped topping and banana garnishes.
tips to make Banana Pudding Poke Cake
- Make sure to let the cake cool properly before pouring the banana pudding mixture on it. This helps the pudding soak in better.
- You can use different flavors of pudding if you want to change things up. Vanilla or chocolate would also taste great!
- For a fun twist, add some crushed vanilla wafers on top along with the banana slices for added crunch.
variation
You can make a chocolate version by using chocolate cake mix and chocolate pudding. This substitution can give a whole new flavor to the classic banana pudding cake.
FAQs
1. Can I use homemade pudding instead of instant pudding?
Yes, you can use homemade pudding, but it might take a little longer to set, so adjust your timing accordingly.
2. Is it necessary to poke holes in the cake?
Yes, poking holes allows the pudding to soak into the cake, making it extra moist and flavorful.
3. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day, so making it a day in advance is a great idea. Just store it in the refrigerator.
Banana Pudding Poke Cake
Ingredients
For the Cake
- 1 box vanilla cake mix Follow package instructions for baking.
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Pudding
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups milk Use whole milk for best results.
For Topping and Garnish
- 1 cup whipped topping Regular or non-dairy options work.
- to taste Banana slices Use for garnish.
- to taste Additional whipped topping For serving.
Instructions
Baking the Cake
- Preheat the oven and prepare the cake mix according to package instructions. Bake in a 9x13 inch pan.
- Once baked, let the cake cool for 10 minutes. Use a fork to poke holes all over the cake.
Preparing the Pudding
- In a bowl, whisk the banana pudding mix with milk until thickened.
- Pour over the warm cake, ensuring it fills the holes.
Finishing Touches
- Allow the cake to cool completely, then spread whipped topping over the top.
- Garnish with banana slices and serve.