Banana Poke Cake is a dessert which brings together a delicious combination of banana, pudding, and cake. It’s truly one those all-time favorites for family dinners and celebrations alike.
My mom recently told me that when I was a little girl, I was obsessed with bananas. Bananas all the time. I still love them, either fresh or made into bread, pie, pudding or a cake like this one. Yum! This cake is a perfect way to satisfy that craving. Again, Yum!
Banana Poke Cake
You begin your cake by mixing all your cake ingredients together for 3-5 minutes, until they are well combined. Pour into a greased and floured 10×13 inch pan, and bake at 350 until the top is golden brown and a tester comes out clean.
Let it cool for 5-10 minutes and then poke a bunch of holes all over it.
Prepare a large box of instant banana pudding according to the regular package directions (3 cups of cold milk to one large box of pudding), but instead of mixing the entire 5 minutes until it is thickened, mix for about 2-3 minutes so its dissolved, but still very pour-able. Pour it all over the cake and spread it around, making sure it gets into all those holes.
Chill the cake until it is cooled completely and the pudding is set. Next whip up your cream and spread it all over the top. Crush your cookies, and garnish with the crushed cookies and sliced banana.
Banana Poke Cake
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar
- 1 3 1/2 oz pkg instant vanilla pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 Large Box Instant Banana Pudding Mix
- 3 cups milk
Whipped Topping Ingredients:
- 5 cups heavy whipping cream
- 1/2 cup powdered sugar (or to tasted)
- 1/2 tsp vanilla extract
- 1-2 large bananas sliced
- 1 cup Nila Wafer Cookies crumbled
Preheat oven to 350 degrees. Prep a 10x13 pan by buttering and flouring, or using baking spray.
Put the flour, baking powder, baking soda, sugar, vanilla pudding, sour cream, eggs, oil, and vanilla in a large bowl. Mix for 3-5 minutes.
Pour into prepared pan and bake for 35-40 minutes, or until the top is golden brown and a tester comes out clean.
Let cool for 5-10 minutes, and then poke holes all over the cake with the bottom of a wooden spoon
Mix large box of instant banana cream pudding with milk with a whisk for 2-3 minutes, or until the pudding mix is fully dissolved, but the pudding is still very pourable. Pour all over the cake, making sure it gets into all the holes.
Chill cake until fully cooled and pudding has set, about 15-20 minutes.
Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread on the top of the cake.
Garnish with crushed cookies and fresh sliced banana. Serve immediately.