The “banana cream pie” I remember from my childhood was a no-bake kind of deal that relied on banana pudding, Nilla Wafers, sliced bananas, and a fair amount of whipped topping. It was all about kitchen shortcuts but it was utterly delicious – I loved it. I can say the same about this simple poke cake, which uses a lot of the same ingredients and results in a sweet and creamy cake that’s moist with banana flavor and incredibly easy to make.
If you haven’t yet had the pleasure, a poke cake is a 9×13 cake that’s literally been “poked” with holes to allow filling – usually instant pudding or jello – to soak down into it. This one uses a box of yellow cake mix, banana pudding, fresh sliced bananas, some whipped topping, and Nilla wafers for topping.
INGREDIENTS
1 box yellow cake mix, plus ingredients called for on box
2 (5.1 oz) packages instant banana pudding
5 cups milk, divided
1 (16 oz) package frozen whipped topping
4-5 ripe bananas
Vanilla wafers, as needed, for garnish
PREPARATION
Prepare cake according to directions on box in a 9×13-inch baking pan.
Once the cake has cooled slightly, poke holes all over the cake using the end of a wooden spoon.
In a medium bowl, whisk together one package of the pudding with 3 cups of milk, then quickly pour over cake before it sets so it can seep down into the holes. Place in refrigerator to chill for 15 minutes.
In the same bowl, whisk together the other package of pudding with 2 cups of milk and 2 cups of the whipped topping. Allow to sit and thicken.
Thinly slice bananas and arrange over the entire cake. Spread pudding/whipped topping mixture over the bananas.
Top with a layer of whipped topping and garnish with crushed and whole vanilla wafers, if desired. Enjoy!
