Banana Pudding Poke Cake
Ingredients:
- 1 box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed
Directions:
- Prepare cake mix according to package directions for a 9×13 cake.
- Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
- You want the holes to be 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, whisk together instant pudding mix with 4 cups milk.
- Stir until all the lumps are gone.
- Pour pudding over cake.
- Taking care to pour it right 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.