Banana Pudding Poke Cake

If you're a fan of banana pudding, then you're going to love this take on it. This cake has all the traditional components of banana pudding: pudding, bananas, vanilla wafers, but it's layered with a yellow cake. What's not to love?

This cake tastes really yummy served cold straight out of the refrigerator, so it makes the perfect spring and summer time dessert. Whip this up for your next family get-together or barbecue! It won't stay around long!

Banana Pudding Poke Cake

Cake

1 package of yellow cake mix
1 stick of butter, melted
1 cup milk
3 large eggs
1 tsp vanilla

Pudding

5.1 oz package vanilla instant pudding mix
3 cups milk
4 Tbsp butter, cubed
2 tsp vanilla
3 large bananas, sliced

Topping

8 oz container Cool Whip
1/2 cup crushed vanilla wafer cookies (about 12 cookies)

1. Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
2. Place the cake mix, melted butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute until all ingredients are incorporated. Increase mixer speed to medium and beat 2 more minutes, scraping down the sides of the bowl if needed.
3. Pour the batter into the prepared pan and smooth the top. Place the pan in the oven on the center rack.
4. Bake the cake 30-33 minutes, until it is light brown and a toothpick inserted into the center comes out clean. Remove pan from the oven and place on a wire rack to cool. Allow to cool completely.
5. While the cake cools, prepare the pudding. Place the pudding mix and milk in a medium saucepan. Stir in the butter and vanilla. Cook over low heat, stirring, until the butter melts. Remove pan from heat and let it cool for 5 minutes. Fold in the banana slices.
6. Use the bottom of a wooden spoon to poke holes evenly across the entire cake (about 24 holes). Slowly pour the pudding over the cake, making sure to fill the holes. Use a spatula to spread the mixture out to all edges of the cake.
7. Cover the pudding with Cool Whip, using a spatula to spread it evenly to the edges. (We always leave a little border of pudding peaking around the edges of the cake, just for aesthetic purposes.) Sprinkle crushed wafer cookies over top of the Cool Whip layer.
8. Refrigerate for at least 4 hours or overnight.

Hope you give this recipe a try!