This recipe has been in my possession for almost 30 years; it was given to me by a Kashmiri man with whom I shared a home when I was 17 years old. It is the family recipe of his mother. The ingredients and culinary techniques of the Moghuls are combined with the local fruits and nuts in Kashmiri cuisine. This hearty stew is an excellent main course. Serve it alongside warm, steamed rice or crusty toast. This is gorgeous!
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 2 cups cold milk
- 2 (3.5 ounce) packages instant banana pudding mix
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 cup vanilla wafer crumbs (such as Nilla®), or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
- Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
- Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
- Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 460 mg |
| Sugars | 28 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made the mistake of buying “cooked” pudding instead of “instant” … but no worries, just used 1 package instead of two … perfect!
I loved this idea, but used sugar-free ingredients. I used sugar-free cake mix, 2tsp of cinnamon, sugar-free short bread cookies, sugar-free vanilla and banana pudding, and mashed bananas… Yum!
I baked the yellow cake to a bit drier than I would for anything else so it had the ability to soak up the pudding without getting too soggy and falling apart. I’ll make this one again!
Everyone loved this one! It’s light but also sweet. I did take some ones suggestion about 1 package banana and 1 package vanilla on the pudding and it had the perfect amount of banana flavor. I have a large group of (picky) guys that I make dessert for every week. More than one of them said this is their new favorite dessert.
I made the yellow cake, topped with banana pudding (2 small boxes 3 cups whole milk), slices of banana, finely chopped walnuts, small droppings of drained crushed pineapple, course crushed nella wafers, then spread cool whip on top, and finished with whole nella wafers and finely crushed nella wafers. Refrigeratored till tomorrow for party… Should be YUMMY ❤️
It was the best poke cake I ever made! Sooooo delishous!
Taste great and easy to make!
Okay I made this yesterday and you must make it a day ahead. Last night I was like it’s okay but today it’s so good!!! Next time I will use a name brand cake mix instead of a store brand. I added a 8 oz cream cheese (room temp) thanks to another review) to the pudding it has a curdled look but you don’t see that in the layers. also do a total of 4 cups of milk (measure it) because otherwise it’s too thick. I might even add a little more because it didn’t run down into the cake like I wanted. I sliced 3 bananas and put in single layer on top of the pudding then put the cool whip. I put cookies around the edges and added more than a cup of crumbs on top more like 2 cups. I let it totally cool down and I think that was a mistake it should have still been warm when I put the pudding on top and it just stayed on top instead of seeping into the cake. Very good!!!!!
I used homemade whipped cream and it was DELISH!!
Made it and everyone LOVED it. Simple to make. I put the wafers on before whip topping and let people put it on if they wanted as I served it.
I’ve never seen anything get eaten faster than this!
Use WHOLE MILK, and the pudding will be perfect. Not sure why that is not specified.
I will absolutely make it again.
Yes will make again and dis no changes…recipe is simple enough.
They Loved it I made 2 and it was gone in 2 days now they want it again
tasted just like banana pudding. Perfect for a summer dessert, so cool and refreshing. Awesome!!!!!
tasted just like banana pudding. Perfect for a summer dessert, so cool and refreshing. Awesome!!!!!
After reading the reviews I made this with a few additions. First I decided to mash up some ripe bananas I had and added them to the cake mix along with a few chopped toasted walnuts and a drop of vanilla. When done I poked the cake and poured on the pudding ( I used vanilla only), I then spread a can of drained pineapple on top. At this point my pan was too small so when we were ready to eat it I put cool whip on top along with a few vanilla wafers. I must say it got Fantastic raves from all who at it! I will definitely make this again but use a 4 quart dish.
I loved it.. Wife thought it was ok. Followed directions exactly The trick is getting pudding consistency just right before pouring over cake. too runny and it soaks through making cake wet, too thick and it just sits on top. I too added several banana slices on top. I will make again..
I made this cake for my family for Thanksgiving and it was a big success!!
I poked the cake and lathered on the pudding, then put down a layer of banana slices, covering the pudding layer. Topped that with whipped topping, crushed nilla wafers, whole nilla wafers(mini) and additional banana slices. Beautiful and delicious! Make with the recipe on the pudding box for pie filling, which uses less milk, making a thicker pudding.