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."
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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.
This recipe ruined my poke cake. The original recipe calls for FOUR cups of milk. I knew something was wrong when the pudding was so thick. Too thick to spread and not enough to cover the cake. This recipe should not have 4.5 stars. Everyone who is commenting positively has commented that they have also increased the amount of milk.
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 cookies like in Paula Deans not your mamas banana pudding. I also used a mix of vanilla and banana cream pudding
good, used 3.5 cups milk for the pudding. wasn't amazing. just good. probably won't make it again. but it was a nice change
Big hit with the family! I added strawberries to the top with the Nilla Wafers, which gave it a great, light, summertime taste. Would definitely make this again!
This is a great tasting desert. Love it!!!
* 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
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