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

Ingredients

• 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

Instructions

1. Following box directions, bake the yellow cake in a 9×13″ pan
2. 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
3. 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
4. Pop it in the fridge and chill till cake is completely cooled and pudding is set up
5. Spread chilled cake with a whipped topping, then top with mini Nilla wafers and you’re done!