Easy Banana Pudding Poke Cake

🧂 Ingredients

• 15.25 oz yellow cake mix

  (1 box)
• oil, eggs, water

  (per cake mix instructions)
• ½ cup banana chips

  (freeze dried, blended until finely chopped)
• 6.8 oz banana cream instant pudding

  (2 3.4-ounce packages)
• 4 cups milk
• 8 oz Cool Whip

  (thawed)
• 20 Nilla Wafers

  (crushed - plus more for adding to topping, optional)
• 2 large bananas

  (optional - thinly sliced for topping)

Instructions

• 1 Grease a 9 x 13 baking pan and coat with flour. Prepare 15.25 oz yellow cake mix
  as directed on the box and preheat the oven to the recommended temperature per
  your boxed cake mix.
• 2 Add the finely ground freeze-dried ½ cup banana chips to the mixed cake mix
  batter, then transfer into your prepared baking pan. Bake as directed per your
  boxed cake mix. Remove from the oven when an inserted toothpick comes out clean
  from the center of the cake.
• 3 Allow the cake to cool for a few minutes while you mix the milk with the boxed
  6.8 oz banana cream instant pudding.
• 4 Once the pudding is mixed and the cake has cooled slightly, poke holes
  throughout the cake using the handle of a wooden spoon. Press firmly into the
  cake, making the holes almost as deep as the cake is.
  
• 5 Pour the mixed pudding over the yellow cake then use the back of a spoon to coat
  the top of the cake evenly, press the pudding into the holes, and all of the way
  to the edges of the cake pan. Transfer to the refrigerator and allow it to cool,
  and the pudding to set up for 2 hours.
• 6 Before removing your cake to add the last layer, remove the tub of 8 oz Cool
  Whip from the freezer and allow it to thaw at room temperature. Spread thawed
  Cool Whip over the top of the pudding layer. Top with 20 crushed Nilla wafers
  and sliced bananas (if desired).
• 7 *If topping with bananas, I suggest that you add the sliced bananas just before
  serving so that they don't turn brown.

Nutrition Info