Banana Pudding Poke Cake Recipe
Servings: 12 slices
Calories: 385kcal
This banana pudding poke cake combines the creamy goodness of banana pudding with the soft, airy texture of cake. It’s easy to make, rich in banana flavor, and perfect for any celebration or weeknight treat.
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Equipment
- Kitchen Scale (optional)
- 9x13 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 9x13-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
*Make sure to use "instant pudding", not cook-and-serve. Cook-and-serve won't set properly! Sugar-free options will work, as long as they are "instant".
**Do not use regular whipped cream, as it will quickly deflate and melt. You can stabilize whipped cream with pudding for a homemade option.
Tips:
- 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.
Nutrition
Serving: 1slice | Calories: 385kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 488mg | Potassium: 214mg | Fiber: 1g | Sugar: 34g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg