Pudding and cake – is there a more decadent combination? I think not! Each bite of my easy banana pudding poke cake is fluffy, creamy, and bursting with banana flavor. Covered in a smooth whipped topping and crowned with banana slices and vanilla wafers, it’s a texture lover’s dream.
I made this easy banana pudding poke cake with boxed cake mix and instant pudding mix. The whole thing comes together really quickly so all that’s standing between me and this gooey cake is an hour of chill time to let the pudding set. Trust me when I say future you will thank you for making this cake right now!
What’s in This Banana Pudding Poke Cake Recipe?
- Yellow Cake Mix: Makes this recipe a snap! I like Betty Crocker, but any brand will work.
- Vegetable Oil: Adds fat and moisture to the cake mix, helping to create a tender crumb.
- Eggs: Adds richness and structure to the cake mix.
- Instant Banana Pudding Mix: When I said this recipe was easy, I meant it! If you’re feeling fancy, try making homemade banana pudding!
- Milk: Hydrates the pudding mix to create the right consistency.
- Whipped Topping: The perfect won’t-melt topping for this rich cake.
- Vanilla Wafers: Add a bit of crunch and that classic banana pudding flavor.
- Fresh Banana: You can’t have banana pudding without bananas!
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How to Store
Store leftover banana pudding poke cake tightly covered with plastic wrap in the refrigerator for up to 4 days. The bananas will start to brown after 2 days, so you may want to keep some extra on hand for topping. I don’t recommend freezing poke cake.
Tips for Success
- For even more banana flavor, add 1 teaspoon of pure banana extract to the cake batter. Be careful, though, as a little extract goes a long way.
- The cake should be cooled slightly when you make the holes, but it can still be warm. Use a wooden spoon with a thin, rounded handle to poke holes all over the top of the cake. I make the holes about 3/4 of the way through the cake, not all the way to the bottom.
- If the banana pudding hasn’t set after an hour of refrigeration, let it chill for an additional 30 minutes. After this point, if it’s still not set, you may have added a bit too much milk. Make sure to carefully follow the recipe to avoid this issue.
- If the whipped topping is in the freezer, remember to let it thaw before spreading it on top of the cake.
- If you plan to store this cake, you may want to wait to top it with banana slices until just before serving. If you’d like to top it ahead of time, try tossing the banana slices with a bit of lemon juice to slow the browning.
Banana Pudding Poke Cake Recipe
Ingredients
- 15.25 ounces yellow cake mix (1 box), such as Betty Crocker
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 6.8 ounces instant banana pudding mix (2 boxes)
- 4 cups milk
- 8 ounces whipped topping thawed, such as Cool Whip
- 1½ cups vanilla wafers (about 33 wafers)
- 1 banana sliced
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan with nonstick spray. Set aside.
- Prepare the cake mix with the water, oil, and egg. Bake per the box directions (about 30 minutes). Allow the cake to cool for 10 minutes.15.25 ounces yellow cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Take the back of a wooden spoon or a chopstick and poke a hole almost to the bottom of the cake. Repeat this process all over the cake. Set aside.
- In a medium bowl, whisk together the pudding mix and milk just until combined. Immediately pour the pudding evenly over the cake.6.8 ounces instant banana pudding mix, 4 cups milk
- Cover the cake with plastic wrap and place it in the refrigerator for at least 1 hour to let the pudding set.
- Remove the cake from the refrigerator. Spread the whipped topping over the top of the cake.8 ounces whipped topping
- Place some whole wafers on top of the whipped topping, then crush the rest of the wafers and sprinkle the crumbs over the top. Place the banana slices over the crumbs prior to serving.1½ cups vanilla wafers, 1 banana
Notes
How to Make Banana Pudding Poke Cake Step-by-Step
Bake the Cake: Preheat your oven to 350°F, grease a 9×13-inch pan with nonstick spray, and set aside. Prepare 15.25 ounces (1 box) of yellow cake mix with ½ cup of vegetable oil, 3 large eggs, and 1 cup of water. Bake per the box directions (about 30 minutes). Allow the cake to cool for 10 minutes.
Poke the Cake: Take the back of a wooden spoon or a chopstick and poke a hole almost to the bottom of the cake. Repeat this process all over the cake. Set aside.
Pour the Pudding: In a medium bowl, whisk together 6.8 ounces (2 boxes) of banana pudding mix and 4 cups of milk just until combined. Immediately pour the pudding evenly over the cake.
Set the Pudding: Cover the cake with plastic wrap and place it in the refrigerator for at least 1 hour to let the pudding set.
Spread the Topping: Remove the cake from the refrigerator. Spread 8 ounces of whipped topping over the top of the cake.
Decorate the Cake: Gather 1½ cups of vanilla wafers. Place some whole wafers on top of the whipped topping, then crush the rest of the wafers and sprinkle the crumbs over the top. Place 1 sliced banana over the crumbs prior to serving.
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