This Chocolate Banana Cream Pie Poke Cake is a moist banana cake filled with chocolate pudding and topped with sliced bananas and whipped cream. It is finished with crushed Nilla Wafers and drizzled with fudge.
- 1 box Vanilla cake mix (15 oz)
- ½ C Brown sugar
- 1 C Buttermilk (or milk)
- ½ C Vegetable oil
- 3 Large eggs
- 1 tbsp Vanilla extract
- 1 tsp Cinnamon
- 2 medium Bananas, smashed
- For the topping
- 1 pkg Chocolate pudding (3.4oz)
- 1 ¾ C Milk
- 3 medium Bananas
- 1 ½ C Heavy whipping cream
- 1 C Powdered sugar
- 6–10 Nilla Wafers for topping
- Chocolate hot fudge sauce for drizzle
- Preheat oven to 350°F.
- Prepare cake by combining cake mix with brown sugar, buttermilk, vegetable oil, eggs, vanilla extract and cinnamon. Stir just until combine.
- Smash bananas in a bowl and fold into cake mix. Pour cake mix into a 9-inch by 13-inch pan.
- Bake cake for 24-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Remove from oven and allow cooling for 10 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Allow to cool for another 20 minutes.
- Prepare the pudding filling by combining chocolate pudding with milk and whisk until the pudding is dissolved. Pour pudding over top of cake, filling the holes. Refrigerate at least 10 minutes until the pudding is firm.
- Once pudding has firmed and cake is cooled, slice bananas and place evenly over top of pudding.
- Put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.
- Beat heavy whipping cream on medium-high speed. Slowly added powdered sugar, increasing speed to high and beat until still peaks form.
- Sprinkle with crushed Nilla Wafers or graham crackers and drizzle with hot fudge sauce if desired.
*Cool Whip can be substituted instead of whipped cream. Cake recipe slightly adapted from The Cake Mix Doctor.