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No Egg Banana Cream Poke Cake
No egg banana cream poke cake made with cake mix, pudding, and banana. An easy dessert with creamy banana flavor in every bite.
Servings 9 servings
Calories 361kcal
Ingredients
- 1 box Dolly Parton banana cake mix
- 1 ½ cups cream soda
- 2 3.4 oz instant vanilla pudding mix
- 1 cup cold milk
- 1 large ripe banana
- 8 ounces Cool Whip topping
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch baking pan with butter or cooking spray.
- Prepare the cake mix using 1½ cups cream soda in place of the water and eggs. Pour the batter into the prepared pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- In a medium bowl, whisk together the vanilla pudding mix and milk until smooth. Stir in half of the mashed banana and set aside.
- In a separate bowl, fold the remaining mashed banana into the whipped topping.
- Use the handle of a wooden spoon to poke holes all over the cooled cake.
- Spoon part of the pudding mixture into the holes, then spread the remaining pudding evenly over the cake.
- Spread the whipped topping mixture over the pudding layer and top with sliced bananas.
- Refrigerate for at least 4 hours before serving.
Nutrition
Calories: 361kcal | Carbohydrates: 79g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 560mg | Potassium: 146mg | Fiber: 1g | Sugar: 51g | Vitamin A: 96IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg