Real Recipes From Real Home Cooks ®

banana nut poke cake

(1 rating)
Recipe by
Tracy Daddio
Dewey, AZ

This started out being a totally different cake, this was far better. I got a bit carried away, I made this sugar free for my husband who is diabetic, it tasted wonderful. I will post this recipe non-sugar free but all the ingredients can be bought sugar free.

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For banana nut poke cake

  • box
    yellow cake mix
  • 1/2 c
  • 1/2 c
    vegetable or canola oil
  • 3
  • 1 tsp
  • 3
    ripe bananas, smashed
  • 2 box
    instant banana or vanilla pudding
  • 4 c
    cold milk
  • 1
    tub of whipped topping 8 oz
  • 10
    vanilla wafer crumbs
  • 1/2 c
    chopped walnuts

How To Make banana nut poke cake

  • 1
    Preheat oven to 350 degrees. Combine cake mix, water, oil, eggs, cinnamon, banana and 1/4 cup of the chopped nuts. Mix 2 minutes on low with a hand or stand mixer, pour into 9 x 13 pan.
  • 2
    Bake cake according to instructions. After baking, cool for at least an hour.
  • 3
    Once cake has cooled, use the handle of a wooden spoon to poke holes abour 2 inches apart all over cake.
  • 4
    Mix the pudding and cold milk according to package instructions, pour over cake into the holes.
  • 5
    Cover with plastic wrap and refrigerate for at least an hour.
  • 6
    Cover with full tub of whipped topping and crumble vanilla wafers or remaining 1/4 cup of chopped walnuts whatever your preference over the top of cake. Cool at least an hour before cutting and serving.