This poke cake went over so well, my family literally begged me to make it again! It is luscious, creamy, and loaded with banana flavor! You’ll put this one on repeat. It’s easy, too. Instant pudding, frozen whipped topping, and a cake mix make it a snap to fix. Take it to a potluck dinner or party and be ready to take a bow.
Preparation Notes
- To make the banana poke cake, you will first bake the cake. Once the cake has baked and cooled for 15 minutes in the pan, poke holes evenly over the cake. I use the handle of a wooden spoon.
- Prepare the pudding with the 2 packages of pudding mix and cold milk, then pour it over the cake, letting it sink into the holes you made. Spread it over to make sure it gets into all the holes. The pudding will thicken in the cake.
- Chill the cake for at least an hour, then spread whipped cream over the cake and sprinkle with crumbled vanilla wafer cookies.
- Fresh sliced bananas are optional, but they make a pretty topping for individual slices.
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.
PrintBanana Pudding Poke Cake
This easy-to-make dessert is a crowd-pleaser that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 34 minutes
- Total Time: 49 minutes
- Yield: 20 servings 1x
- Category: Cake, Bananas
- Method: Bake
- Cuisine: Southern
Ingredients
For the Cake
- 1 15.25-ounce box yellow cake mix
- 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 packages banana cream pudding
- 3 1/2 cups cold milk
For the Topping
- 8 ounces frozen whipped topping, thawed
- 16 vanilla wafers, crumbled
- 1 sliced banana, for garnish, optional
- Whole vanilla wafers, for garnish, optional
Instructions
- 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 slices of banana and whole vanilla wafers if desired.
- Cover leftovers and store in the fridge for up to 3 to 4 days.
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.
