All the flavor of banana pudding in one amazing dessert. This Ultimate Banana Pudding Poke Cake is the perfect Spring and Summer dessert. Yellow cake is poked and filled with a filling of banana pudding, cream cheese, sweetened condensed milk, and whipped topping. Topped with whipped topping and crushed vanilla wafers, this is such an incredible dessert!
Ingredients
15.25ounceyellow cake mix
3large eggsor as called for on the box
1cupwateror as called for on the box
½vegetable oilor as called for on the box
5.1ounceinstant banana pudding mix
2 ¼cupsmilk
8ouncefrozen whipped toppingthawed and divided (we used cool whip)
8ouncecream cheeseroom temperature
14ouncesweetened condensed milk
vanilla wafersas desired, for topping
bananasoptional topping
Instructions
Prepare and bake yellow cake in a 9x13 baking dish as directed on the box. Allow the cake to cool for about 15 minutes.
Using the end of a wooden spoon, poke holes throughout the top of the cake. Wiggle the spoon after placing into the cake to make sure the holes are nice and large so that the filling can go down into them.
In a large bowl, whisk to combine the pudding mix and milk. Fold a third of the Cool Whip into the pudding mixture. Set aside.
In another bowl, use a hand mixer or stand mixer to beat the softened cream cheese and sweetened condensed milk together until smooth and combined.
Combine the cream cheese mixture with the pudding mixture.
Pour the mixture over the cake. Use a spatula to gently press the filling down into the holes and spread it into an even layer.
Spoon dollops of the remaining whipped topping over the top of the cake and gently spread them out to cover the top of the cake.
Top with vanilla wafers or vanilla wafer crumbs.
Chill in the refrigerator for at least two hours (or overnight).
Garnish with fresh banana slices just before serving, if desired.
Notes
Wait until just before serving to add the banana slices so that they do not brown.
Keep leftovers covered tightly in the fridge for up to 3 days.
Love Cool Whip? Use double - one container in the filling and another to top the cake.
Don’t want the cake to be too sweet? Use half a can of sweetened condensed milk.
Can't find a large 6-serving size box of pudding mix? Use 2 of the smaller 3.4 ounce sized boxes and increase the milk to 3 cups.