Desserts don’t always have to be complicated to taste really good. This comes together quickly if you make the cake ahead of time. If you want to make it look a little more fancy you could bake the cake in smaller ramakins then follow the poke directions to make individual servings. This is a perfect summer dessert for those hot nights since it’s kept in the fridge.
Banana Pudding Poke Cake
(Adapted from Bubba Pie)
1 Box of Yellow Cake Mix
1/3 Cup of Oil
3 Eggs
2 3.4 oz Packages of Banana Cream Pudding Mix
4 Cups of Milk
Cool Whip
1 Box of Vanilla Wafers
Prepare the Yellow Cake according to directions on the box.
Once the cake is done, let cool for about 20 minutes.
Using the handle of a wooden spoon, poke holes in the cake.
Prepare the Banana Cream Pudding according to directions on the box.
As soon as the lumps of the pudding are gone, pour over the cake before pudding has a chance to set and thicken. Focus on getting the pudding into the holes.
Cover and refrigerate for at least 30 minutes to let the pudding set.
Slice bananas and place them on top of the pudding.
Spread Cool Whip over the top of the cake.
Put 30 Vanilla Wafers in a zip lock bag and crush. The amount you crush them is completely up to, some like them crushed up fine and some like big chunks. I like a little of both! Sprinkle wafers on top of the Cool Whip and serve!
