Pudding and cake–what more could you ask for? My banana pudding poke cake is the ultimate creamy-meets-fluffy dessert. I combine all the best parts of banana pudding and fluffy cake into one irresistible dessert. Each bite is loaded with banana flavor, smooth pudding, and a light, airy crumb. Topped with whipped topping, sliced bananas, and crunchy vanilla wafers, this banana poke cake is a texture lover’s dream that’s perfect for any occasion.
Banana Poke Cake with Pudding
I love this banana poke cake with pudding because it’s incredibly easy to make yet tastes like something from a bakery. I start with a box of yellow cake mix, poke holes all over once it’s baked, and pour silky banana instant pudding right on top. After a quick chill, I finish it with whipped topping and plenty of wafers and fresh banana slices. This banana cream poke cake is sweet, creamy, and totally irresistible. It’s ideal for birthdays, potlucks, or anytime I need a crowd-pleasing dessert with minimal effort.
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Don’t Pour the Pudding Too Soon
For the best banana pudding poke cake, make sure your cake is slightly warm, not hot, when pouring the pudding. This ensures the pudding seeps evenly without turning runny, giving you a perfect creamy texture in every slice.
Banana Pudding Poke Cake Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Ingredients
- 15.25 ounces yellow cake mix (1 box)
- 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
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
- Line the pan with parchment paper under the spray for easier serving and cleanup.
- 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 is properly baked when a toothpick inserted into the center comes out clean.
- The cake should be cooled slightly when you make the holes, but it can still be warm. If you pour the pudding over the cake while it’s still hot, it will turn out runny and soggy.
- Use a wooden spoon with a thin, rounded handle to poke holes all over the top of the cake. I make the holes about ¾ of the way through the cake, not all the way to the bottom.
- I recommend chilling the cake for 2-3 hours for optimal setting. After this point, if the pudding has 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.
- Spread the whip in a gentle, sweeping motion to avoid mixing pudding into the topping.
- 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.
- Feel free to add chopped toasted walnuts or pecans on top for crunch.
Want to Make It from Scratch?
I used boxed cake mix and instant pudding mix to keep this recipe quick, easy, and reliable. But if you’ve got a little extra time or want to go fully homemade, try my favorite vanilla sheet cake recipe and homemade banana pudding. Both work beautifully in this banana cream poke cake and add even more flavor.
How to Make Banana Pudding Poke Cake Step-by-Step
Prep: Gather up everything you need to make this banana poke cake recipe. I recommend waiting to slice the banana until just before serving to prevent browning, and you can wait to thaw the whipped topping until you’ve put the cake in the fridge to chill.
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). You’ll know the cake is done when a toothpick inserted into the center comes out clean. 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 (don’t go all the way to the bottom, or the cake will turn out soggy). Repeat this process all over the cake. Try to space the holes evenly so everyone gets a good amount of pudding in every bite! 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, making sure to fill up all the holes.
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. I prefer to let mine set for 2-3 hours. In the last hour or so of chilling, remove the frozen whipped topping and let it thaw on the counter.
Spread the Topping: Remove the cake from the refrigerator. Spread 8 ounces of thawed frozen whipped topping over the top of the cake. Spread gently so the topping doesn’t mix with the pudding.
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. Slice 1 banana, and place the slices over top just before serving.
How to Store
Store leftover banana poke cake tightly covered with plastic wrap in the refrigerator for up to 4 days. Keep in mind that the bananas will start to brown after 1-2 days, so I recommend keeping an extra banana on hand for topping if you plan to enjoy this cake at a later date. Serve chilled!
I do not recommend freezing this cake, as the pudding tends to turn watery and the cake gets mushy and mealy once thawed.
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