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Chocolate Banana Poke Cake

A rich and easy-to-make chocolate cake drenched in banana pudding and topped with whipped cream, bananas, and chocolate syrup.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box chocolate cake mix Follow the instructions on the box for eggs, oil, and water.
For the Banana Pudding
  • 1 box instant banana pudding mix
  • 2 cups cold milk
For the Topping
  • 1 cup whipped topping
  • 2 ripe bananas sliced
  • 1 cup chocolate syrup For drizzling on top

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C). Follow the instructions on the cake mix box to make the cake batter. Bake it in a 9x13 inch pan until a toothpick comes out clean.
Poke Holes
  1. Once your cake is baked and cooled for about 10 minutes, use the end of a wooden spoon or a straw to poke holes all over the cake.
Prepare the Banana Pudding
  1. In a mixing bowl, combine the instant banana pudding mix with cold milk and whisk until smooth. Let it sit for a couple of minutes to thicken up.
Spread the Love
  1. Pour the banana pudding over the top of the poked cake, making sure it seeps into those holes.
Chill Out
  1. Pop your cake in the refrigerator for at least an hour.
Finishing Touches
  1. Right before serving, spread the whipped topping over the cake, layer those banana slices on top, and drizzle with chocolate syrup.
Slice and Serve
  1. Cut yourself a generous piece and enjoy the delightful combination of flavors!

Notes

Add a layer of crushed bananas under the whipped topping for extra moisture. Sprinkle some chocolate chips on top for an even richer experience.