Banana Pudding Poke Cake

This banana pudding poke cake is a creamy dessert that’s guaranteed to be a hit. With layers of moist yellow cake, banana pudding, whipped topping, and vanilla wafer crumbles, it has all the flavor of classic banana pudding in an easy-to-serve format. It’s easy, too. Instant pudding, frozen whipped topping, and a cake mix make it a snap to fix.

Perfect for potlucks, parties, or just a special weekend treat, this one’s a definite keeper—my family asks for it again and again! You’ll put this one on repeat.

What You’ll Like About This Recipe

• Familiar banana pudding flavor. The combination of yellow cake, banana cream pudding, whipped topping, and vanilla wafers gives you all the flavors of classic banana pudding in a sliceable dessert.
• Moist and creamy texture. Pudding poured over warm cake sinks into the holes, keeping the crumb ultra-moist and adding that creamy, spoonable feeling in every bite.
• Convenient cake mix base. Using a boxed yellow cake mix keeps the cake layer simple and consistent, so most of your effort goes into assembly rather than measuring dry ingredients.
• Perfect for feeding a crowd. Baked in a 9-by-13-inch pan and cut into small squares, this cake easily serves a group at potlucks, parties, or family gatherings.

Ingredient Notes

• Yellow cake mix – A 15.25-ounce yellow cake mix gives you a soft, tender base that pairs well with banana pudding and vanilla wafers. Follow the box directions for the liquids and baking time, using the listed water, eggs, and oil amounts as specified.
• Water, eggs, and oil – These are the standard ingredients called for on most cake mixes. Use fresh eggs and a neutral oil; they help create a moist, light crumb that can stand up to the pudding layer.
• Banana cream pudding mix – Instant banana cream pudding provides the banana flavor without needing to rely solely on fresh fruit. Using two small boxes makes a generous layer that can run down into the poked holes and sit thickly on top of the cake.
• Cold milk – Cold milk helps the pudding thicken properly and keeps it from becoming grainy. Using milk straight from the refrigerator gives the pudding a head start on firming up once it’s poured over the cake.
• Whipped topping – Thawed frozen whipped topping spreads easily over the chilled pudding layer and holds up well in the refrigerator. It gives the cake a light, fluffy finish that contrasts nicely with the denser cake and pudding.
• Vanilla wafers – Crumbled wafers add classic banana pudding flavor and a bit of crunch on top. Whole wafers make a pretty garnish for serving and give a nostalgic look.
• Banana for garnish – Sliced banana on top emphasizes the flavor and looks beautiful, but it’s best added at serving time so it doesn’t brown.

How to Make a Banana Pudding Poke Cake

1. Prepare a 9-by-13-inch baking pan by greasing and flouring it, and preheat the oven according to the package directions.
2. Mix the yellow cake batter with the water, eggs, and oil as directed on the box, then spread the batter evenly in the prepared pan.
3. Bake the cake until it is risen and a tester inserted in the center comes out clean, following the time given on the package.
4. Cool the cake briefly on a rack, then use the handle of a wooden spoon or a similar tool to poke holes evenly over the entire surface while the cake is still warm.
5. Prepare the banana cream pudding by whisking the pudding mixes with cold milk until smooth and thickened slightly.
6. Pour the pudding over the warm, poked cake, spreading it with a spatula so it flows into the holes and covers the top evenly.
7. Refrigerate the cake until the pudding is set and the entire cake is well chilled.
8. Spread the whipped topping over the chilled pudding layer, then sprinkle the surface with crumbled vanilla wafers.
9. Garnish with banana slices and whole vanilla wafers just before serving, if desired.

Pro Tips

• Poke the holes while the cake is still warm but not super hot, so the pudding can soak in easily without tearing the crumb. Space the holes evenly so each slice gets plenty of pudding.
• Whisk the pudding briskly with cold milk until it’s just starting to thicken; if it sets too much in the bowl, it won’t flow into the holes as well.
• Pour the pudding right after mixing, before it fully firms up. Gently tap the pan on the counter to help the pudding settle into the cake.
• Chill the cake thoroughly before adding whipped topping. A well-chilled pudding layer will support the topping and keep the layers neat when slicing.
• Add fresh banana slices at serving time. If you add them too early they could turn brown.
• Crush the vanilla wafers just before sprinkling so they stay slightly crisp and don’t soften too much while the cake chills.

Recipe Variations

• Banana Split Poke Cake: Top each serving with banana slices, chocolate sauce, chopped nuts, and a maraschino cherry.
• Coconut Banana Poke Cake: Instead of vanilla wafers, sprinkle the cake with toasted coconut.
• Fresh Whipped Cream: Instead of frozen topping, finish the cake with freshly whipped cream.

How to Store

• Refrigerate – Cover the pan tightly with plastic wrap or a lid and refrigerate the cake for up to 3 days. Because of the pudding and whipped topping, this dessert must be kept chilled. Add fresh banana slices only as you serve to avoid browning.
• Serve cold – Always serve the cake well chilled for the best texture and cleanest slices. If it has been out at room temperature for a while, return any leftovers promptly to the refrigerator to keep the pudding layer safe and stable.

Banana Pudding Poke Cake

Diana Rattray

This easy-to-make dessert is a crowd-pleaser that will have everyone coming back for seconds.

No ratings yet

Servings 20 servings

Calories 236

Print Recipe Pin Recipe

Course Bananas, cake

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 34 minutes minutes

Total Time 49 minutes minutes

Ingredients

  

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For the Cake

• 1 box yellow cake mix, 15.25-ounce
• 1 cup water, or as directed on the box
• 3 large eggs, or as directed on the box
• 1/2 cup vegetable oil, or as directed on the box

For the Pudding

• 2 3.5-ounce pkgs banana cream pudding
• 3 1/2 cups milk, cold

For the Topping

• 8 ounces whipped topping, frozen, thawed
• 16 vanilla wafers, crumbled
• 1 (banana, frozen, for garnish, optional
• Whole vanilla wafers, for garnish, optional
•  

Instructions

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• Heat the oven to 350°F. Grease and flour a 9-by-13-inch baking pan.
• Prepare the cake mix as directed with water, eggs, and oil. Spread the cake in the prepared pan and bake for 32 to 38 minutes, or as directed on the package.
• Transfer the cake to a rack to cool for 10 minutes, then poke holes evenly over the whole cake. I use a wooden spoon handle.
  
• Prepare the banana cream pudding. In a large bowl, mix the banana cream pudding with cold milk and beat with an electric mixer until well blended. 
  
• Immediately pour the pudding over the cake, letting it fill the holes you made. Spread it with a spatula to ensure some pudding gets into all the holes.
  
• Chill the cake for at least 1 hour.
• Spread the whipped topping over the cake and sprinkle with crumbled vanilla wafers.
  
• Serve with banana slices and whole vanilla wafers, if desired. Refrigerate leftovers.
  

Notes

Notes:

• Some cake mixes are a little smaller—13 to 14 ounces—and might require less water or oil. And certain cakes call for butter. Check the package directions to be sure of amounts, oven temperature, and times.
• If garnished ahead of time, the bananas will become soggy and brown. Avoid garnishing the cake with fresh bananas until just before serving, and garnish only as many slices as needed.

Nutrition

Calories: 236kcalCarbohydrates: 31gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 33mgSodium: 322mgPotassium: 123mgFiber: 1gSugar: 26gVitamin A: 122IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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