Ultimate Banana Pudding Poke Cake: A Sweet Symphony of Flavors

Get ready to elevate your dessert game with this irresistible Banana Pudding Poke Cake. Combining the classic flavors of banana pudding with the convenience of a poke cake, this dessert is a true crowd-pleaser. With layers of moist cake, creamy pudding, fresh bananas, and crunchy vanilla wafers, each bite is a symphony of sweet perfection. Whether you’re hosting a gathering or simply craving a comforting treat, this recipe is sure to satisfy your sweet tooth and leave you craving more.

Frequently Asked Questions (FAQs)

Before we dive into the recipe, let’s address some common queries about this delectable Banana Pudding Poke Cake:

Q: Can I use homemade cake instead of a cake mix? A: Absolutely! While a cake mix offers convenience, you can certainly use your favorite homemade yellow cake recipe as the base for this poke cake.

Q: Can I use instant pudding mix instead of the packaged pudding? A: Yes, you can use instant pudding mix instead of the packaged pudding. Simply follow the instructions on the pudding mix package to prepare it.

Q: How long does Banana Pudding Poke Cake last in the refrigerator? A: Banana Pudding Poke Cake can be stored in the refrigerator for up to 3-4 days. However, it’s best enjoyed within the first couple of days for optimal freshness.

Q: Can I freeze Banana Pudding Poke Cake? A: While you can freeze Banana Pudding Poke Cake, it’s best to do so before adding the whipped topping and bananas. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before adding the toppings and serving.

Now, let’s gather our ingredients and embark on this delightful dessert journey.

Ingredients:

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

Instructions:

1. Bake the Cake

Preheat your oven according to the instructions on the cake mix box.
Prepare the cake batter according to the instructions on the box.
Pour the batter into a greased 9×13-inch baking dish and bake it according to the package instructions.
Once baked, remove the cake from the oven and allow it to cool slightly.

2. Prepare the Pudding

In a large mixing bowl, whisk together the instant banana pudding mixes and 4 cups of milk until smooth and creamy.
Let the pudding sit for a few minutes to thicken slightly.

3. Poke Holes in the Cake

Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the slightly cooled cake.

4. Pour Pudding Over the Cake

Pour the prepared pudding mixture over the cake, making sure to fill the holes and spread it evenly over the surface.
Use a spatula to gently spread the pudding into the holes and smooth it out.

5. Chill the Cake

Place the cake in the refrigerator to chill for at least 1-2 hours, allowing the pudding to set and the flavors to meld.

6. Add Toppings

Once the cake has chilled, spread the thawed frozen whipped topping over the top of the cake, creating a smooth layer.
Slice the ripe bananas and arrange them evenly over the whipped topping layer.
Crush some vanilla wafers and sprinkle them over the bananas for added crunch and flavor.

7. Serve and Enjoy

Slice the Banana Pudding Poke Cake into squares and serve chilled.
Garnish each slice with additional vanilla wafers and banana slices if desired.

Cook Notes and Variations:

For an extra indulgent touch, drizzle caramel sauce over the whipped topping layer before adding the bananas and vanilla wafers.
Experiment with different pudding flavors such as vanilla, coconut, or chocolate for a fun twist on this classic dessert.

Keto Version:

To make a keto-friendly version of this cake, you can use a keto-friendly cake mix or almond flour-based cake recipe. Substitute the instant banana pudding with a sugar-free vanilla or banana-flavored pudding mix, and use unsweetened almond milk instead of regular milk. For the topping, use a keto-friendly whipped cream made with heavy cream and a keto-approved sweetener.

Low-Carb Version:

Follow the keto version substitutions mentioned above, but you can also reduce the amount of bananas and vanilla wafers to decrease the carb content further.

In conclusion, Banana Pudding Poke Cake is a delightful twist on a classic Southern dessert that’s sure to please any palate. With its layers of moist cake, creamy pudding, fresh bananas, and crunchy vanilla wafers, it’s a dessert that’s both comforting and indulgent. Whether you’re celebrating a special occasion or simply craving a sweet treat, this recipe is sure to be a hit.

So, gather your ingredients, follow the simple steps, and get ready to indulge in the heavenly flavors of Banana Pudding Poke Cake. With each bite, you’ll be transported to a place of pure bliss and dessert perfection. Enjoy every moment of savoring this delicious creation!