Best 2 Banana Pudding Poke Cake Recipes

Indulge in a delightful culinary experience with our irresistible Banana Pudding Poke Cake, a symphony of flavors that will tantalize your taste buds. This delectable dessert seamlessly blends the classic charm of banana pudding with the moist decadence of a poke cake, creating a harmonious balance of textures and flavors. This recipe is meticulously crafted to ensure a moist, tender cake base that's generously infused with a luscious banana pudding mixture, resulting in a moist and flavorful cake that will leave you craving for more. Accompanying this tantalizing cake are two additional recipes that will elevate your dessert game to new heights: a velvety Chocolate Ganache and a luscious Salted Caramel Sauce. These accompaniments add an extra layer of richness and depth, making each bite an unforgettable experience.

Let's cook with our recipes!

BANANA PUDDING POKE CAKE

Banana Pudding Poke Cake image

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Provided by Madicakes

Categories Desserts Cakes Poke Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g

BANANA PUDDING POKE CAKE

Banana Pudding Poke Cake image

I found this on the country cook.com. I haven't made it yet, but it looks very yummy! This is made without slices of bananas, however, you could certainly add those on there if you like. The chef decided she would just add some freshly sliced bananas right on top of the individual pieces of cake so they didn't turn brown.

Provided by Scoutie

Categories Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 ounce) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3 1/2 ounce) packages instant banana pudding mix
4 cups milk
1 (8 ounce) container frozen whipped topping, thawed
20 vanilla wafers, crushed

Steps:

Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.

Nutrition Facts : Calories 604.2, Fat 22.2, SaturatedFat 10.9, Cholesterol 18.4, Sodium 893, Carbohydrate 95.1, Fiber 1, Sugar 52.7, Protein 7.8

Tips:

For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
Don't overmix the cake batter, as this can result in a tough cake.
Use ripe bananas for the best flavor and texture in the pudding.
If you don't have a bundt pan, you can bake the cake in a 9x13 inch pan. Just adjust the baking time accordingly.
Let the cake cool completely before poking holes in it for the pudding.
If you're short on time, you can use store-bought vanilla pudding instead of making your own.
Garnish the cake with whipped cream, banana slices, or chopped nuts before serving.

Conclusion:

This banana pudding poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist cake, creamy pudding, and sweet banana flavor, it's sure to be a hit with everyone. So next time you're looking for a special dessert, give this banana pudding poke cake a try. You won't be disappointed!