I am going bananas for this cake! Bananas are my all time favorite fruit. I love banana smoothies, banana bread, banana ice cream, banana cupcakes, banana splits, banana cookies…Are there banana cookies?! Anyway, you get the idea. This recipe is from The Country Cook.
Banana Poke Cake
1 box yellow cake mix
1 cup water
1/3 cup oil
2-3.4 oz. packages instant banana pudding
- 2 cups milk
1-8 oz. tub whipped topping, thawed
20-30- vanilla wafers
Preheat oven to 350 degrees.
Prepare cake mix according to package directions. (Mix cake mix, eggs, oil, and water together with an electric mixer for two minutes. Pour batter into a 9×13 greased cake pan. Bake for 35min.)
Once the cake comes out of the oven, allow it to cool for just a few minutes. Then, with a wooden spoon handle or some other similarly sized object (I used the bigger end of a chopstick), begin poking holes in the cake. You want the holes to be fairly big so the pudding can seep into them. Be sure to poke down to the bottom of the cake.
Prepare pudding according to package directions. (Whisk together instant pudding and milk.)
Pour pudding over entire cake while gently pushing pudding down into the holes. (The pudding should not be fully set when you pour it over the cake.) Put the cake into the fridge to set and cool.
Once the cake has completely set and cooled, spread the whipped topping over the cake.
Crush the vanilla wafers in a Ziploc bag by
beating rolling them with a rolling-pin…(This is perfect therapy if you have some anger you need to get out!)
Sprinkle the crushed vanilla wafers over the top of the cake. You can do this part immediately before serving the cake to ensure the wafers are crunchy when you serve the cake.
Garnish with vanilla wafers and/or banana slices. Enjoy!