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Banana Pudding Poke Cake – Don’t Lose This!!!
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### 👩🍳 How to Make Banana Pudding Poke Cake
#### 1. **Bake the Cake**
Prepare the yellow cake mix as directed on the box. Pour into a greased 9×13-inch baking dish and bake until golden and a toothpick comes out clean. Let it cool slightly.
#### 2. **Poke the Cake**
Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake — about 1-inch apart. Don’t go too deep; just enough to reach near the bottom.
#### 3. **Make the Pudding**
Whisk the instant banana pudding mix with cold milk until thickened (about 2 minutes). Pour the pudding evenly over the cake, letting it seep into the holes.
#### 4. **Add Bananas and Whipped Topping**
Layer the sliced bananas over the pudding. Then spread the whipped topping evenly on top.
#### 5. **Chill and Serve**
Refrigerate the cake for at least 3 hours or overnight. This allows the flavors to meld and the cake to become wonderfully moist.
Before serving, garnish with crushed vanilla wafers or chopped nuts if desired.
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### 🍽️ Serving Suggestions
* Serve chilled for a refreshing dessert.
* Pair with a scoop of vanilla ice cream for extra indulgence.
* Great for potlucks, picnics, or special celebrations.
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### 💡 Tips & Variations
* **Make it gluten-free:** Use a gluten-free cake mix.
* **Add texture:** Sprinkle some toasted coconut or chopped pecans between layers.
* **Swap pudding flavors:** Try chocolate or butterscotch pudding for a different twist.
* **For extra banana flavor:** Mash a banana into the pudding mixture before pouring.
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### ❤️ Final Thoughts
The **Banana Pudding Poke Cake** is a dessert that feels like a warm hug — sweet, comforting, and utterly satisfying. It’s easy enough for a weekday treat but special enough for celebrations. Don’t lose this recipe — once you make it, it will quickly become a family favorite!
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