This Banana Pudding Poke Cake recipe could not be easier to make! All the banana flavor you love in a gorgeously spoonable cake that needs just 5 ingredients.
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If you love bananas you’re sure to love my Banana Pudding Poke Cake. All you need is a box of vanilla cake mix, banana pudding, cool whip, and vanilla wafers for an easy family-favorite dessert!
Rich with the flavor of classic banana pudding, this recipe is bursting with ripe, sweet bananas and finished with a fluffy whipped topping. It’s just like taking a big bite out of a banana cream pie, but the cake requires half the effort to make!
This is a budget-friendly, kid-approved recipe that I whip up every spring and summer (and you can make it year-round too). I’ve made it for Easter Sunday, picnics at the park, and I’ve even packed it up and taken it to the beach.
Banana Pudding Poke Cake Recipe
One of the reasons I love this cake is because I often have all the ingredients needed already in my pantry. So it’s super easy to put this together whenever the craving strikes. But if you have to go to the store, don’t worry. These simple and inexpensive ingredients are sold pretty much everywhere!
It’s also a no-frills easy recipe that delivers big on results. Plus, it saves so much time to use a cake mix recipe and pre-made ingredients. So when you’re invited to the neighborhood potluck and need a dessert fast, this cake has you covered. (Of course, you can make it for tonight’s dessert too!)
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Ingredients for Banana Pudding Poke Cake
See recipe card below this post for ingredient quantities and full instructions.
- Yellow cake mix – Betty Crocker is my go-to boxed cake mix of choice. However, any brand of boxed yellow cake mix will work.
- Banana pudding – Banana cream pudding is an important component of this cake, bringing creamy, sweet banana flavor.
- Milk – Plain whole milk is the best option for thick, creamy pudding.
- Whipped topping – Cool Whip is the best whipped topping for this banana cream cake.
- Vanilla wafers – Crushing up these sweet cookies and sprinkling them on top really brings the whole cake together in the best way, and makes it similar to Banana Pudding!
How to Make Banana Pudding Poke Cake
- Bake and cool the cake: Follow the instructions on the box of cake mix to bake the cake. Once baked, remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack.
- Make the pudding: In a bowl, prepare the pudding mixture with the pudding mix and milk. Whisk until everything is totally smooth.
- Poke and pour: With a wooden spoon handle, poke holes in the cake. Once all the holes have been poked, pour the pudding evenly over the cake. Gently push the pudding into the holes to make sure they’re filled.
- Chill the cake: After spreading the pudding on the top of the cake, allow the banana pudding poke cake to chill in the refrigerator for about 2 hours.
- Add the toppings: Once the cake has totally chilled, add the whipped topping! Make sure to spread it evenly across the banana cream cake. Then, crush up the vanilla wafers and sprinkle them across the top of the cake.
Use the handle of a wooden spoon to poke the holes in the cake – no need to use any fancy tools! The wooden spoon will guarantee that all of the holes will be the same size.
How to Store
Store the cake in an airtight container in the fridge for up to 4 days. To freeze, make the cake and place in an airtight container. Store in the freezer for up to 3 months. When you’re ready to enjoy it, simply pop it in the fridge to thaw for at least 4 hours, preferably overnight.
A poke cake, or poke-and-pour cake, is a cake recipe that calls for holes to be poked in it after baking, usually with the handle of a wooden spoon or a wooden skewer. Then a liquid is poured over the baked cake to soak into the cake holes for extra flavor and texture.
Yes. Most poke cakes need to be refrigerated, whether they are covered in pudding, Jello, or something else.
Here are a few tips to make your boxed cake mix cake taste even better: Use an extra egg. Most boxed mixes will call for three eggs so use four for a cake that’s richer-tasting and moister. Also, replace the water called for on the package with milk for a richer cake.
More Poke Cake Recipes
Oreo Poke Cake
Strawberry Jello Poke Cake
Chocolate Poke Cake
Pumpkin Caramel Poke Cake
Easter Poke Cake
Banana Pudding Poke Cake
- 1 box yellow cake mix – prepared as directed on box
- 2 3.4 oz packages instant banana pudding
- 4 cups milk
- 1 8 oz tub whipped topping (COOL WHIP)
- 10 vanilla wafers, crushed
- Prepare cake mix according to package directions for a 9×13 cake.
- Allow the cake to cool on a wire rack for 10 minutes once it comes out of the oven.
- In a bowl, prepare pudding mixture with the pudding and 4 cups of milk.
- Then, with a wooden spoon handle, poke holes in the cake.
- Pour pudding over cake – pushing the pudding into the holes and over the entire cake.
- Chill the cake for about 2 hours before adding the whipped topping.
- Once the cake has chilled, add the whipped topping.
- Before you serve the cake, crush the vanilla wafers and add to the top of the cake.
This is absolutely delicious!! Even my husband, who doesn’t have a sweet tooth (that’s me!!) loves it.
I just made my second one. It’s in the refrigerator cooling off, so I can add the cool whip.
Thank you for this delicious cake!
My husband LOVES banana cream pie so I knew this cake would be a hit! He loved it, and so did I!!