This party-size cake features a hidden surprise - pudding holes! Our Banana Pudding Poke Cake with Caramel Drizzle is oh so easy to make! Just poke holes in the baked cake, then fill and frost with pudding. It's sure to become a new family favorite.
Prepare cake batter and bake as directed on package for 13x9-inch pan. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
Beat pudding mixes and 1 qt. milk in large bowl with whisk 2 min. Immediately pour half the pudding over warm cake; gently shake pan to let pudding seep into holes in cake. Pour remaining pudding over cake; spread to completely cover top of cake. Top with bananas. Spread COOL WHIP over cake, completely covering bananas.
Microwave caramels and remaining milk in microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and sauce is smooth when stirred. Cool 5 min.
Drizzle caramel sauce over cake. Refrigerate 2 hours. Sprinkle with crumbled wafers just before serving.
Enjoy a serving of this easy-to-make pudding poke cake on occasion, but keep portion size in mind. One cake makes enough for 20 servings.
The frosted cake can be refrigerated up to 24 hours. Top with vanilla wafers just before serving.
This refreshing cake can be refrigerated up to 24 hours. Top with crumbled wafers just before serving as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.