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.
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.
Made this cake... turned out delicious! !!!!
If you like bananas (which I do) this is a pretty good recipe. I will make it again. HOWEVER, you need to add 4 cups of milk! I'm glad I already knew that or it wouldn't have turned out right.
* 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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