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featured banana cream pie poke cake

Banana Pudding Poke Cake Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12 slices
Calories: 385kcal
This banana pudding poke cake is easy to make and always a crowd-pleaser. I love making this cake for parties!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 9x13 Baking Pan

Ingredients

  • 15.25 ounces yellow cake mix 432 grams (1 box), such as Betty Crocker
  • 1 cup water 227 grams
  • ½ cup vegetable oil 100 grams
  • 3 large eggs 150 grams
  • 6.8 ounces instant banana pudding mix 192 grams (2 boxes)
  • 4 cups milk 908 grams
  • 8 ounces whipped topping 226 grams, thawed, such as Cool Whip
  • cups vanilla wafers 124 grams (about 33 wafers)
  • 1 banana sliced

Instructions

  • Preheat oven to 350°F. Grease a 9x13-inch pan with nonstick spray. Set aside.
    15.25 ounces yellow cake mix, ½ cup vegetable oil, 3 large eggs, 1 cup water
    ingredients for banana cream pie poke cake
  • 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.
    yellow cake in a glass baking dish
  • 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.
    yellow cake with holes poked in it
  • 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
    pouring pudding mixture on top of cake in a glass baking dish
  • Cover the cake with plastic wrap and place it in the refrigerator for at least 1 hour to let the pudding set.
    pudding mixture on top of baked cake in a glass baking dish
  • Remove the cake from the refrigerator. Spread the whipped topping over the top of the cake.
    8 ounces whipped topping
    whipped cream on top of cake in a glass baking dish
  • 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
    hand placing sliced bananas on top of banana cream pie poke cake

Notes

  • When poking holes in the cake, try to make sure they are evenly spaced so each slice has pudding in it.
  • If the whipped topping is in the freezer, remember to let it thaw before spreading it on top of the cake.
  • In addition to the wafers and banana slices, top the cake with toasted coconut, walnuts, and sprinkles.
Storage: Store banana pudding poke cake in an airtight container in the refrigerator for up to 4 days.

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