ingredients to make cake(eggs, oil & water)
instant banana pudding
frozen whipped topping
vanilla wafers, crushed
1Prepare cake mix according to package directions for a 9x13 cake
2Once cake comes out of oven, allow it to cool for just a couple of minutes, then with a wooden spoon handle, begin poking holes in cake.
3You want holes to be big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake
4In a bowl, whisk together the instant pudding mix and the 4 cups of milk. Stir until all the lumps are gone
5Pour the pudding over the cake. Taking care to pour it right down into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes
6Put the cake into the fridge to set and cool for about 2 hours.
7Once cake has cooled completely, spread on whipped topping.
8Spread the crushed wafers on top, you want to do this right before serving to ensure they will be crunchy.
9Serve with freshly sliced bananas. Keep refrigerated
About Banana Pudding Poke Cake