Banana Pudding Poke Cake is a magical marriage of classic banana pudding and decadent sheet cake, combining creamy pudding-filled pockets, tender yellow cake, and a crown of whipped topping and crunchy vanilla wafers. Each bite is an irresistible balance of comfort and nostalgia, making it a must-have for gatherings or whenever a little slice of joy is needed. Whether you’re baking for a birthday, picnic, or potluck, this crowd-pleaser is rich in both flavor and fun—trust me, there’s a reason everyone goes back for seconds!
Ingredients You’ll Need
You only need a handful of everyday ingredients to create something truly show-stopping with this recipe. These components are simple, but each brings its own special touch—moistness, creaminess, and crunch—making this Banana Pudding Poke Cake stand out in flavor and texture.
- Yellow cake mix: The base for our cake, lending a buttery, golden canvas that soaks up the pudding beautifully.
- Eggs, oil, and water: Essential for preparing the cake mix—these add richness and moisture to each bite.
- Instant banana cream pudding mix: Brings that signature banana pudding flavor and a lush, silky texture to the cake.
- Cold milk: Helps the pudding set up to just the right consistency so it fills every nook and cranny of the cake.
- Whipped topping: Gives a light and fluffy finish, balancing out the creamy and cakey layers perfectly.
- Ripe bananas: Fresh, sweet banana slices between the layers for extra banana goodness—don’t skip these!
- Crushed vanilla wafers: Sprinkled on top for irresistible crunch, while extra whole wafers add a charming classic touch.
How to Make Banana Pudding Poke Cake
Step 1: Bake the Perfect Cake
Begin by preparing your yellow cake mix according to the box instructions. Pour the batter into a 9×13-inch pan and bake as directed until it’s golden and springs back when touched. Let the cake cool for about 10 minutes but not all the way—you want it warm but not hot, so it’s just right for the poking step.
Step 2: Poke and Prep
Once slightly cooled, take the handle of a wooden spoon and poke holes about an inch apart over the entire cake. Don’t be shy! These little wells are what allow the luscious banana pudding to work its magic, soaking into the cake and keeping every piece incredibly moist.
Step 3: Mix the Creamy Pudding
In a large mixing bowl, whisk together the instant banana cream pudding mix with cold milk. Stir until smooth and just starting to thicken—this should take about 2 minutes. The pudding shouldn’t be fully set, as a pourable texture is perfect for filling the holes in the cake.
Step 4: Pour and Spread
Immediately pour the pudding evenly over the entire cake, aiming to get as much as possible into the poked holes. Gently spread any remaining pudding over the surface with a spatula for a uniform layer. This is the secret to that signature Banana Pudding Poke Cake experience—pudding with every single bite!
Step 5: Chill for the Ultimate Texture
Pop the whole cake in the fridge for at least one hour. This step ensures that the pudding seeps into the cake and sets up perfectly. The longer it chills (up to overnight), the more the flavors marry and the texture becomes even dreamier.
Step 6: Layer on the Goodness
When ready to finish, slice fresh bananas and layer them generously over the chilled pudding cake. Then, slather the entire cake with thawed whipped topping for that cloud-like classic touch.
Step 7: Finish with Crunch
To top it off, sprinkle crushed vanilla wafers over the whipped topping and, if you like, decorate with extra whole wafers for a bit of old-school bakery flair. Now your Banana Pudding Poke Cake is ready to dazzle!
How to Serve Banana Pudding Poke Cake
Garnishes
This cake is a true showstopper with just a sprinkle of crushed vanilla wafers and a few fresh banana slices, but don’t hesitate to get creative. A drizzle of caramel or chocolate sauce, a handful of mini chocolate chips, or even a dollop of extra whipped topping can take each serving of Banana Pudding Poke Cake from amazing to unforgettable.
Side Dishes
Since the cake is rich and satisfyingly sweet, you might want to balance it with something light. Offer fresh berries, a cup of coffee or tea, or even a simple fruit salad on the side. These accompaniments complement the creamy and crunchy textures beautifully, turning dessert into an occasion.
Creative Ways to Present
For parties, try serving Banana Pudding Poke Cake in Mason jars or clear cups for layered, portable treats. You can even cut the cake into individual squares and top each with a whole vanilla wafer and a banana slice for adorable, bakery-worthy presentation that’s perfect for a crowd.
Make Ahead and Storage
Storing Leftovers
Keep leftover Banana Pudding Poke Cake tightly covered in the refrigerator. It will stay delicious for up to two days, though the bananas may begin to darken after that. If you’d like to prep ahead, wait to add the sliced bananas and final toppings until just before serving for the freshest taste.
Freezing
While you can freeze the basic cake (even with pudding), it’s best to leave off the bananas and whipped topping until after thawing. Wrap the cake tightly in plastic wrap and foil, and freeze for up to one month. Thaw in the refrigerator overnight, then add the whipped topping, bananas, and crushed wafers just before serving.
Reheating
This dessert is fantastic served chilled, so there’s no need to reheat. Simply let it sit at room temperature for 10–15 minutes before serving if you want the texture to soften slightly. If you’ve frozen the cake, make sure to bring it to fridge temperature before adding the toppings.
FAQs
Can I make Banana Pudding Poke Cake a day in advance?
Absolutely! In fact, making it ahead gives the pudding extra time to soak into the cake, making it even more luscious. Just remember to add the banana slices and whipped topping shortly before serving to keep everything fresh and beautiful.
What’s the best way to keep bananas from browning?
A quick toss in lemon juice will help keep sliced bananas from turning brown. Add them between the pudding and whipped topping to reduce their exposure to air, locking in their flavor and fresh look.
Can I use homemade pudding instead of instant?
Definitely! If you have a favorite homemade banana pudding recipe, feel free to use it in place of the instant mix; just be sure it’s thick but still pourable when you layer it over the cake.
Do I have to use yellow cake mix?
Yellow cake mix is traditional and offers a lovely sweet, buttery flavor, but you can swap in vanilla or even white cake mix if that’s what you have on hand—the results will still be delicious.
How can I make this Banana Pudding Poke Cake gluten-free?
Just use a gluten-free yellow cake mix and ensure your pudding and vanilla wafers are gluten-free too. The rest of the ingredients should fit most gluten-free diets, making this a fabulous option for everyone.
Final Thoughts
If you’re searching for a dessert that’s as fun to make as it is to eat, Banana Pudding Poke Cake delivers pure happiness in every bite. I hope you’ll roll up your sleeves and give this recipe a try—you might just find it becomes a staple treat for all your special occasions!
Print
Banana Pudding Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the luscious flavors of banana pudding and cake combined in this delightful Banana Pudding Poke Cake. A moist yellow cake filled with creamy banana pudding, topped with sliced bananas, whipped topping, and a sprinkle of vanilla wafers – a true crowd-pleaser!
Ingredients
Cake:
- 1 box yellow cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
Pudding Filling:
- 2 boxes (3.4 oz each) instant banana cream pudding mix
- 4 cups cold milk
Topping:
- 1 container (8 oz) whipped topping, thawed
- 3–4 ripe bananas, sliced
- 1 cup crushed vanilla wafers (plus extra whole wafers for garnish, optional)
Instructions
- Prepare the cake: Follow the yellow cake mix package directions to bake in a 9×13-inch pan. Let cool for 10 minutes.
- Make holes: Use a wooden spoon handle to poke holes in the cake.
- Prepare pudding: Whisk pudding mix and milk until smooth. Pour over cake, filling the holes.
- Chill: Refrigerate the cake for at least 1 hour.
- Add toppings: Top with sliced bananas, whipped topping, crushed wafers, and whole wafers for garnish.
- Serve: Keep chilled until ready to serve.
Notes
- Best served fresh for optimal banana flavor.
- Enhance with caramel sauce or chocolate chips if desired.
- Prevent browning by lightly tossing banana slices in lemon juice.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
