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Banana Pudding Poke Cake

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  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add the Topping:

    • Once the cake is fully set, spread the thawed whipped topping evenly over the pudding layer.
    • Sprinkle with crushed vanilla wafers.
  5. 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.