Banana Pudding Poke Cake

🧂 Ingredients

• 1 yellow cake mix

  about 3 ¼ cup oil 1 cup sour cream 2 small instant banana pudding packages, prepared as directed while cake is cooling fresh banana slices, about 3 bananas 1 (8 ounce tub) Cool Whip 1 cup crushed vanilla cookies
• 3 large eggs
• 1 cup bananas

  mashed
• 1/4 cup vegetable oil
• 1 cup sour cream
• 2 3.4 oz packages instant banana pudding
• 3 bananas

  sliced
• 1 8 oz tub whipped topping
• 1 cup vanilla wafer cookies

  crushed

Instructions

• 1 Preheat oven to 350 degrees. Grease and flour a 13×9-inch pan.
• 2 Beat first 5 ingredients with mixer on low speed, just until moistened, stopping
  frequently to scrape down the sides of the bowl. Beat on medium speed an
  additional 2 minutes.
• 3 Pour into prepared pan and spread out evenly. Bake for 15-20 minutes or until an
  inserted knife in the center comes out clean.
• 4 Allow cake to cool completely. Poke cake every 1/2 inch with the handle of a
  wooden spoon.
• 5 Meanwhile, prepare pudding as directed. Don’t let the pudding set in the fridge.
  Pour it right on top of the cake and spread out with the back of a spoon or
  spatula. The pudding will seep into the holes, making the cake incredibly moist.
• 6 Cover cake and place in the fridge for a few hours or overnight, until the
  pudding sets.
• 7 Remove the cake from the fridge, and place a layer of banana slices over the
  pudding.
• 8 Spread Cool Whip over the top, and sprinkle with crushed vanilla cookies just
  before serving.

Nutrition Info