Poke cake with vanilla pudding how to#
Poke cake with vanilla pudding full#

Just sprinkle them over the top with the crushed cookies. Dark chocolate works really well with the sweet banana. They’ll meld and set together beautifully. Caramel is my top choice! Just heat it until it’s runny, then pour it over the cake before the pudding. Nilla Wafers not your thing? That’s okay! Use crushed cookies, shortbread, Oreos, or Graham Crackers instead. This will allow the pudding to seep into every nook and cranny.

Pour the pudding over the cake while it’s warm.

This will give a more subtle banana flavor.

Use a mix of vanilla and banana puddings.

Just be sure to slice some bananas and add them to the top of the cake for that sweet banana flavor.

Use vanilla pudding if you can’t find banana.

Here are a few tips and tricks to make this cake perfect: You can serve it right away, but it’ll be best after a few hours in the fridge.

Then, add the crushed vanilla wafers on top of that and put the dish in the fridge. Top the pudding-covered cake with a layer of whipped topping. When the cake is out of the oven and cooled slightly, poke holes all over the top with the handle of a wooden spoon. Then, pour the pudding over the cake and spread it evenly with a spatula. While the cake bakes, make the pudding per the box instructions, whisking until nice and smooth. Bake until soft and spongey, then leave to cool slightly. You’ll need the cake mix, eggs, oil, and water for this step (unless otherwise instructed). Prepare the cake using the instructions on the box. Then, grease the baking pan and preheat the oven to 350 degrees Fahrenheit (175☌). Get everything ready before you start, so you know you have everything you need.

Prepare the ingredients and preheat the oven.

Poke cake with vanilla pudding full#

Keep scrolling for the full recipe below.

Poke cake with vanilla pudding how to#

The following is a brief overview of how to make this cake. I only do this when I’m serving right away, so they don’t go brown. Some people put slices of real bananas on top, as well. Toss them in a food processor or blender to crumble them. Vanilla Wafers – I always use Nilla Wafers, but any brand you can find is fine.Whipped Topping – You’ll find this in the frozen section of your grocery store.Banana Pudding Mix – Pick up a couple of boxes of instant pudding mix.But you can use whatever you have on hand. Milk – I use whole milk because it’s thicker and more flavorful.Water, Vegetable Oil, and Eggs – These are the ingredients you’ll need to prepare the cake batter. Just follow the instructions on the box.Just grab a box of yellow cake mix – any brand will do. Boxed Yellow Cake Mix – There’s no need to go homemade with this cake.So if it’s okay for them, it’s okay for me: Magnolia Bakery in New York has one of the most iconic banana puddings around. There’s even crunchy vanilla wafers – they’re just on the top instead of inside. It’s got a spongy, buttery yellow cake layer with sweet banana pudding in every bite.Īnd don’t worry it still has everything you love about real banana pudding. So, make this banana pudding poke cake instead! And the wafers will turn to mush if left too long. The pudding and cream can turn watery after too long in the fridge. But when you need something to make ahead, it’s not ideal. So try this banana pudding poke cake, and let me know what you think! Southern Banana Pudding Poke Cake Recipeīanana pudding is always a winner.

Plus, it’s a terrific bring-along dessert for potlucks. It’s got a wonderfully tender sponge and plenty of pudding. Is there anything better than a big dish of banana pudding? I don’t think so!Īnd while it’s super easy to make, this poke cake recipe is a must-try.