Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.thecountrycook.net/2012/06/banana-pudding-poke-cake.html
What's in it
1 (10oz.) box of yellow cake mix, plus ingredients needed to make cake mix (egg, oil, and water)
2 (3.4oz.) packages of instant banana pudding
4 cups milk
1 (8oz.) tub frozen whipped topping, thawed
20 vanilla wafer, crushed
How to cook it
- Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.
- You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
- In a bowl, whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
- Spread it all out and using the back of the spoon gently push pudding down in to the holes.
- Put the pudding into the fridge to set and cool. Once your cake has completely cooled, spread on whipped topping.
- If you haven't done so already, crush the vanilla wafers. Place into a Ziploc bag and crush with a rolling pin. Leave a few pieces big. It's nice to have a bit of a crunch when you eat the cake.
- Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. Keep refrigerated. Enoy! Option: Serve with freshly sliced bananas.