Banana Pudding Poke Cake

The flavours of banana cream pie come together in this easy and delicious poke cake! ...MORE + LESS -

1 box Betty Crocker™ SuperMoist™ goldenyellow cake mix

Water, oil and eggs called for on cake mix box

2 boxes (4-serving size each) banana instant pudding and pie filling mix

3 cups cold milk

3 cups frozen whipped topping, thawed

Sliced bananas

Vanilla wafer cookies

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1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2

Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
3

With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
4

Spread whipped topping over the pudding layer. Serve immediately, or refrigerate overnight to set further. Top with crushed Cheerios and banana slices immediately before serving.
5

In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
6

Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

Make sure to spread pudding over cake immediately after mixing, before it starts to thicken.
Do not add bananas or cookies to top of cake until ready to serve, or they will become soggy.