Banana Pudding Poke Cake
Delicious cake, filled and topped with banana pudding, bananas and cream! Perfect for a birthday or gathering with friends.
Ingredients
Cake
- 1 box (15.25) yellow cake mix
- 1 cup sour cream, best to use full fat
- 2 eggs
- ½ cup milk I use 2%
- ⅓ cup oil I use canola oil
Filling
- 4 cups milk
- 2 small pkgs instant banana pudding
- 2 bananas
Frosting
- 1 8 oz. cream cheese
- ½ cup white granulated sugar
- 1 tsp vanilla extract
- 2 cups whipping cream
- 1 cup Nilla wafers
Instructions
Cake
- Preheat the oven to 350°. Lightly spray a 9 x 13 baking dish with olive oil.
- In a stand mixer, or large bowl with electric mixer, mix all the cake ingredients together till well blended. Be careful not to over mix. Pour the batter into the prepared baking dish. Bake in the preheated oven for 28 minutes.
- Do a toothpick test to make sure it is fully baked. Sit on a cooling rack for at least an hour so it can fully cool.
Filling
- While the cake is cooling, measure the milk. Add in the two packets of banana instant pudding. Use a whisk to fully combine till smooth. Cover and set in the refrigerator for about an hour or until it is set up.
- Once the cake is cooled, use a small dowel or a round handle of a wooden spoon to poke holes about one inch apart in rows up and down the cake. Poke almost all the way down to the bottom.
- Spread the banana pudding over the top. Use the back of a spoon to spread it and push into each of the holes. It may seem like too much pudding, but just keep putting on the pudding. The pudding layer should be thick.
- Peel and slice the bananas and place in a single layer over the top of the pudding.
Frosting
- Combine the white sugar and cream cheese in a stand mixer using the whisk attachment, or use an electric hand mixer in a large bowl.
- Turn the mixer on low while slowly adding the 2 cups of cream. Gradually up the speed in order to whip and thicken the cream.
- Add the vanilla extract and scrape the sides of the bowl with a rubber spatula. Continue mixing at a medium high speed until it is thick and smooth like frosting. Spread the frosting evenly over the top of the bananas.
- Put the Nilla Wafers in a sealed Ziploc bag. Use a rolling pin or heavy glass to roll over the top of the wafers till they are crumbles, but not crumbs. I like some bigger pieces. Don't pulverize them or they will be texture of sand.
- If you are serving right away, then sprinkle the wafer crumbles over the top and cut into pieces. We recommend chilling the cake for a bit before serving. Cover and chill. Sprinkle the crumbles over the top just before serving to keep them from getting soft.