Banana Pudding Poke Cake is a decadent and easy-to-make dessert combining moist yellow cake, creamy banana pudding, and a light whipped topping. This deliciously sweet cake is infused with rich banana flavor and topped with crushed vanilla wafers, making it the perfect treat for potlucks, family gatherings, or anytime you need a crowd-pleaser.
Why You’ll Love This Recipe
- Super easy to make with simple ingredients
- A perfect blend of cake, pudding, and whipped cream
- Ideal for parties, holidays, and family get-togethers
- No fancy techniques needed—great for beginner bakers
- Full of classic banana pudding flavor with a fun twist
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 box yellow cake mix (plus ingredients needed to prepare the cake)
- 2 (3.4-ounce) boxes instant banana pudding mix
- 4 cups cold milk
- 1 (8-ounce) tub whipped topping (like Cool Whip), thawed
- 4 bananas, sliced
- 1 cup crushed vanilla wafer cookies
- Additional whole vanilla wafers for garnish (optional)
Directions
- Prepare the yellow cake mix according to package instructions, baking it in a 9×13-inch pan. Allow the cake to cool slightly.
- Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
- In a bowl, whisk together the banana pudding mix and cold milk until smooth. Let it sit for about 2 minutes to thicken slightly.
- Pour the pudding over the cake, spreading it with a spatula to fill the holes.
- Refrigerate the cake for at least 2 hours to set.
- Spread the whipped topping evenly over the pudding layer.
- Arrange sliced bananas on top of the whipped topping and sprinkle with crushed vanilla wafers.
- Garnish with additional whole vanilla wafers if desired.
- Chill until ready to serve. Slice and enjoy!
Servings and Timing
- Servings: 12-15
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 45 minutes
Variations
- Use different pudding flavors: Swap banana pudding for vanilla or cheesecake pudding mix.
- Add layers: Create a layered effect by adding more pudding and whipped topping.
- Make it chocolatey: Use chocolate cake mix and chocolate pudding for a twist.
- Add fruit: Mix in strawberries or pineapple with the banana slices.
- Gluten-free option: Use a gluten-free cake mix and ensure other ingredients are gluten-free.
Storage/Reheating
- Store: Keep the cake covered in the refrigerator for up to 3 days.
- Avoid Freezing: The pudding and whipped topping do not freeze well, as the texture may change.
FAQs
1. Can I make Banana Pudding Poke Cake ahead of time?
Yes, this cake is perfect for making ahead. Prepare it a day in advance and keep it refrigerated until serving.
2. How do I keep the bananas from turning brown?
You can toss the banana slices in lemon juice to prevent browning. Add them just before serving for the best presentation.
3. Can I use homemade pudding instead of instant?
Yes, homemade pudding works well, but make sure it is not too thick before pouring it over the cake.
4. Can I use fresh whipped cream instead of Cool Whip?
Absolutely! Freshly whipped cream will make this dessert even more delicious.
5. What other toppings can I add?
Try adding caramel drizzle, chocolate chips, or a sprinkle of cinnamon for extra flavor.
6. Is this recipe kid-friendly?
Yes, kids love the creamy, fruity, and sweet flavors of this cake.
7. Can I use a different type of cake mix?
Sure! White or vanilla cake mix would work well if you prefer a lighter flavor.
8. How do I get the pudding into the holes properly?
Pour slowly and use a spatula to help the pudding fill the holes completely.
9. Can I make this cake in a round or square pan instead?
Yes, but the poking and filling process might vary slightly.
10. What can I serve with this cake?
Serve with a scoop of vanilla ice cream or a dollop of fresh whipped cream for extra indulgence.
Conclusion
Banana Pudding Poke Cake is a delicious, creamy, and nostalgic dessert that’s as easy to make as it is to eat. With its moist cake, rich banana pudding, and crunchy vanilla wafer topping, this recipe brings together all the best elements of classic banana pudding in cake form. It’s the perfect make-ahead dessert for any gathering—guaranteed to be a crowd favorite!
Print
Banana Pudding Poke Cake
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Pudding Poke Cake is a dreamy, creamy dessert with layers of moist yellow cake, sweet banana pudding, and whipped topping. Topped with crunchy vanilla wafer crumbs and fresh banana slices, it’s a perfect make-ahead treat for any occasion!
Ingredients
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
- 2 (3.4-ounce) boxes instant banana pudding mix
- 4 cups cold milk
For the Topping:
- 1 (8-ounce) container whipped topping (like Cool Whip), thawed
- 1 cup crushed vanilla wafer cookies
- 2 ripe bananas, sliced (for serving)
Instructions
-
Bake the Cake:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake mix according to the package instructions.
- Pour the batter into the prepared baking dish and bake as directed, typically 25-30 minutes, until a toothpick inserted into the center comes out clean.
-
Poke the Cake:
- Once baked, let the cake cool for about 5 minutes.
- Use the handle of a wooden spoon or a large fork to poke holes all over the cake, making sure to go deep enough for the pudding to seep in.
-
Prepare the Pudding:
- In a large bowl, whisk together both packages of banana pudding mix with 4 cups of cold milk until smooth.
- Immediately pour the pudding over the cake, filling the holes as much as possible.
- Spread evenly with a spatula and refrigerate for at least 2 hours, or until the pudding is set.
-
Add the Topping:
- Once the cake is fully set, spread the thawed whipped topping evenly over the pudding layer.
- Sprinkle with crushed vanilla wafers.
-
Serve:
- Before serving, top with freshly sliced bananas.
- Cut into squares and enjoy this creamy banana treat!
Notes
- Make Ahead: This cake can be made up to a day in advance. Add fresh banana slices just before serving to avoid browning.
- Storage: Store in the refrigerator for up to 3 days. The bananas may brown slightly, but the flavor will remain delicious.
- Optional Twist: For a more intense banana flavor, add a layer of sliced bananas over the cake before pouring on the pudding.