Dessert

Banana Pudding Poke Cake is for Dessert.

Banana Pudding Poke Cake takes 20 minutes to prepare.

Banana Pudding Poke Cake takes 45 minutes to cook.

Banana Pudding Poke Cake makes 12 servings.

The ingredients for Banana Pudding Poke Cake are:

1 (10 oz.) 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

Here is how you make Banana Pudding Poke Cake:

Prepare cake mix according to package directions for a 9x13 cake.Once cake comes out of the oven, allow it to cool for just a couple of minutes.Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in thecake.You want the holes to be fairly 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, prepare pudding. Whisk together instant pudding mix with 4 cups milk.Stir until all the lumps are gone.Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, itshould still be easily pourable.Pour pudding over cake. Taking care to get it 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 pudding into the fridge to set and cool.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.Serving Size: 12 piecesNumber of Servings: 12Recipe submitted by SparkPeople user KRYSTAL_HOWARD.

The nutritional information for Banana Pudding Poke Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 254.8

• Total Fat: 9.4 g
• Cholesterol: 48.9 mg
• Sodium: 416.1 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 0.1 g
• Protein: 3.7 g