The “Mile-High” Banana Pudding Poke Cake
This version uses a layer of fresh bananas hidden under the whipped cream to ensure every bite has that authentic fruit “snap.”
| Category | Details |
| Prep Time | 20 minutes |
| Bake Time | 25–30 minutes |
| Chill Time | 4 hours (essential!) |
| Yield | 12–15 servings |
🍴 Ingredients
- The Foundation:
- 1 box (15.25 oz) Yellow Cake Mix (plus ingredients called for on the box)
- The “Poke” Filling:
- 2 packs (3.4 oz each) Instant Vanilla or Banana Pudding mix
- 4 cups Cold whole milk
- The “Real Fruit” Layer:
- 3–4 Large bananas, sliced into rounds
- 1 tbsp Lemon juice (to prevent browning)
- The Topping:
- 1 tub (8 oz) Whipped topping (thawed) or 2 cups sweetened whipped cream
- 1 box Vanilla Wafer cookies (half crushed, half whole)
👩🍳 Instructions
1. The Gold Standard Bake
- Preheat your oven according to the cake box instructions. Grease a 9×13 inch pan.
- Bake the yellow cake and let it cool for about 10 minutes.
2. The “Acupuncture”
- Using the end of a wooden spoon or a large straw, poke holes across the entire surface of the cake, about 1 inch apart.
- The “Deep” Tip: Go all the way to the bottom of the pan so the pudding creates a “striped” effect when sliced.
3. The Pudding Flood
- In a large bowl, whisk the pudding mixes and milk for 2 minutes.
- The Timing Move: Pour the pudding over the cake immediately before it fully “sets.” Use a spatula to push the pudding into the holes.
4. The Banana Shield
- Toss your banana slices in the lemon juice (this keeps them yellow and bright).
- Layer the bananas in a single, tight sheet across the top of the pudding. This creates a fruit barrier that keeps the whipped cream from soaking into the cake.
5. The Chill & Crunch
- Spread the whipped topping over the bananas.
- Refrigerate for at least 4 hours (overnight is the “secret” for the best texture).
- Just before serving, top with whole Vanilla Wafers and a heavy dusting of crushed wafer crumbs.
The “Bananas Foster” Upgrade: If you want to get fancy, sauté your banana slices in 2 tbsp of butter and ¼ cup of brown sugar for 2 minutes before putting them on the cake. It adds a deep, caramelized toffee flavor that is “out of bounds.”