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Banana Pudding Poke Cake
This simple cake is a delicious twist on the banana pudding dessert loved by so many!
5
from 1 vote
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Course:
Dessert
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Chill Time:
1
hour
hour
Total Time:
1
hour
hour
40
minutes
minutes
Servings:
18
pieces
Calories:
288
kcal
Author:
Brenda Thompson
Ingredients
▢
1
box
yellow cake mix
▢
3.4
ounce
instant vanilla pudding mix
▢
4
ripe bananas
chopped
▢
1 ½
cups
vanilla wafers
crushed
▢
1
pint
heavy whipping cream
▢
3
tablespoons
powdered sugar
▢
vanilla wafers for garnish
Instructions
Bake cake per box instructions.
While cake is baking, prepare pudding per box instructions. Divide into equal parts.
Cool cake.
Peel, slice and chop bananas. Set aside.
Using the end of a wooden spoon, poke holes into cake.
Spread half of pudding onto cake, smoothing it down into the holes.
Mix chopped bananas with remaining pudding and spread over plain pudding layer.
Using a mixer, whip whipped cream on high until fluffy. Gradually add powdered sugar until just mixed in.
Spread whipped cream over top of pudding layer.
Sprinkle crushed vanilla wafers over top of cake.
Refrigerate until ready to serve.
Garnish each slice with sliced banana and vanilla wafer if desired
Nutrition
Serving:
1
piece
|
Calories:
288
kcal
|
Carbohydrates:
43
g
|
Protein:
2
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
36
mg
|
Sodium:
290
mg
|
Potassium:
136
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
403
IU
|
Vitamin C:
2
mg
|
Calcium:
79
mg
|
Iron:
1
mg
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