Banana Pudding Poke Cake

Name: Banana Pudding Poke Cake
Prep time: 50 min
Total time: 2 h 50 min
Ingredients: 15.25 ounce box of yellow cake mix (plus box ingredients – use water not milk); 4 cups whole milk; 6.8 ounces (3.4-ounce) packages instant banana pudding mix; 4 medium-large bananas (sliced (depending on how thick you slice them)); 8 ounce tub Cool Whip (thawed from frozen); crushed vanilla wafer (Nilla cookies); sliced banana

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Prep Time: 50 minutes

Total: 170 minutes

Servings: 12

banana poke cake

Ingredients

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15.25 ounce box of yellow cake mix (plus box ingredients – use water not milk)4 cups whole milk6.8 ounces (3.4-ounce) packages instant banana pudding mix4 medium-large bananas (sliced (depending on how thick you slice them))8 ounce tub Cool Whip (thawed from frozen)crushed vanilla wafer (Nilla cookies)sliced banana

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Instructions

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Step 1

Follow the package directions and bake a yellow cake in a 9x13 pan. Once slightly cooled (about 15 minutes) poke holes throughout the cake using a small-diameter wooden spoon. Note: you want a little space between each hole and go the full depth of the cake without pushing too hard on the bottom.

Step 2

Start your pudding by mixing 2 packages in a large bowl with 4 cups of milk with either a whisk or hand-mixer for 2 minutes.

Step 3

Pour pudding evenly over top of the cake, ensuring to fill all the holes then refrigerate for a couple hours to set.

Step 4

Remove from the fridge, and place banana slices evenly on the top of the cake, then spread Cool Whip over top.

Step 5

Garnish with crushed vanilla wafers and or sliced bananas.