Recipe by Madicakes
"A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (18.25 ounce) box
yellow cake mix (such as Duncan Hines®)
2 (3.5 ounce) packages
instant banana pudding mix
1 (8 ounce) container
frozen whipped topping (such as Cool Whip®), thawed
vanilla wafer crumbs (such as Nilla®), or to taste
Tonight I made this for the college to eat tomorrow. So my recipe was slightly larger lol. It turned out great and I'm sure the rest of the college students will love it.
The pudding was too thick to spread and not enough to cover the cake.
I used 3.5 cups of milk and even added bananas...very good!!!
I used 4 cups milk for 2 boxes pudding. good stuff!
I used this reciepe and loved it!!!...I made a few small adjustments to suit my own taste I added bananas and instead of vanilla wafers I used chessmen cookie. I also used a mix of vanilla and banana cream pudding
I think the trick is, as soon as the pudding begins to thicken, stop whisking it, and dump it onto the cake. It was just fine. Overall it was good. It wasn't "oh wow" ...but I'd make it again. I didn't bother with a picture because it looks identical to the first main photo on the recipe.
I used banana nut bread, added 2 extra packages of pudding and made it kind of soupy, poured it over cake mix so it would get the bread really moist inside, put it in the refrigerator for about 30 minutes, then proceeded with the remaining prep, adding bananas on top of the pudding, then the whipped topping and vanilla wafer crumbs. It turned out absolutely delicious. It actually happened by mistake the first time, as the pudding would not set up, so I put it in the fridge to get it to set up. That didn't work, so I added two more packages of pudding that did thicken up. The rest, as they say, is history.
I felt that the banana pudding fake banana taste overwhelmed the cake. Next time I'll use one vanilla and one banana pudding. I sliced one banana over the pudding, under the cool whip, and next time I'll add more. It was good the day we made it but soooooo much better the next day so I really would suggest making this in advance
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Pudding Poke Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 161
Homemade pancakes are so easy to make, and nothing tastes better.
Try one of our dozens of ways to make delicious fresh guacamole.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make this moist coconut cake.
Discover the simple secret to super-moist banana cake.
See how to make a rich Black Forest cake in the slow cooker!