Happy banana pudding day!
Today is my mother’s birthday, and banana pudding was her favorite; my sister and I always eat banana pudding today in her honor. Because we like it so much, I thought y’all might enjoy our new favorite incarnation of this: banana pudding poke cake. I found the recipe at The Country Cook, and it’s pretty dang great. I am a weirdo and I don’t like actual bananas in my banana pudding (please tell me I’m not alone in this; the texture gets weird and the bananas turn brown; ick), so for me this is just about perfect.
Banana pudding poke cake
- 1 box yellow cake mix
- ingredients listed on cake mix box (eggs, oil, water)
- 2 packages (3.4 oz each) instant banana pudding
- 4 cups milk
- 1 tub (8 oz) frozen whipped topping, thawed
- mini Nilla wafers
- Following box directions, bake the yellow cake in a 9×13″ pan
- Let it cool for about two minutes, then use the handle of a wooden spoon to poke rows and rows of holes in the cake, all the way to the bottom
- Whisk together instant pudding and milk until lumps are gone; let it sit for 2 minutes, then pour over cake, using a spreader or spatula to make sure the pudding flows into all the holes
- Pop it in the fridge and chill till cake is completely cooled and pudding is set up
- Spread chilled cake with a whipped topping, then top with mini Nilla wafers and you’re done!