Try this Banana Pudding Poke Cake recipe, or contribute your own.
Suggest a better descriptionPrepare cake in 9x13 pan according to cake directions on box. When golden, remove from oven and let cool for a few minutes.
When just slightly cooled, use the handle end of wooden spoon to poke holes into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
Next, prepare the pudding mixture. Combine the four cups of milk and pudding mix, whisk until fully combined and there are no lumps. Pour pudding mixture over entire cake. Spread evenly, filling all holes. Refrigerate for two hours or until fully set. Top with sliced bananas, whipped topping and crushed vanilla wafers. Serve and enjoy.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 153 | ||
Calories from Fat: 65 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0.6mg | 0 % | |
Sodium 82.8mg | 3 % | |
Potassium 48.2mg | 1 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 20.3g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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