I’m all about cakes, and this banana pudding poke cake is one of my favorites. The creamy pudding melds perfectly with the tender cake, sliced fresh bananas, and vanilla wafers, creating a truly magical combination.
Cake and banana pudding are two of my absolute favorite things. So, why not combine them into one delicious treat? My top pick for banana pudding is from Magnolia Bakery, but unfortunately, it’s not easy to find on the west coast.
This banana pudding poke is definitely my love letter to two of my most favorite treats, marrying the best of both worlds into one irresistible dessert. I’m pretty sure you’ll love it!
Why I Love This Recipe
- This cake has such great flavor. The crumb is tender and the banana pudding intertwined with the cake is perfection.
- It’s so easy to put together when I need to bring dessert to a gathering.
- It just tastes so good!
If you’re a fan of making poke cakes, you must give my orange creamsicle poke cake a try. It bursts with vibrant orange flavor, reminiscent of nostalgic summer days, when creamsicles were delivered by ice cream trucks.
Ingredients
- Yellow cake mix plus water, eggs and oil: I start with a basic yellow cake mix and incorporate all the necessary ingredients. Below, in the recipe card, I detail additional ingredients to enhance your boxed mix and elevate the flavor of the cake even further.
- Instant banana cream pudding mix: Using instant pudding makes this poke cake even simpler to put together.
- Milk: I prefer using whole milk to make the pudding, but any will do.
- Cool Whip: This topping covers and seals the pudding and banana layers and adds sweetness. Feel free to use sugar-free or a non-dairy variety if you prefer.
- Bananas: The freshly sliced bananas are a must in this cake!
- Vanilla wafers: The wafers and texture and are a staple in any banana pudding recipe.
How To Make It
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: I preheat the oven and prepare a 9×13 baking dish with cooking spray.
- Step Two: I make the cake with the usual ingredients listed on the package and pour the batter into the prepared pan.
- Step Three: I bake the cake and let it cool completely before continuing.
- Step Four: I prepare the banana pudding mix by beating it together with milk and a whisk for about 2 minutes.
- Step Five: After using the handle of a wooden spoon to poke holes all over the cake, I pour the pudding over the top until the holes are filled and the cake is covered. Then, I make an even layer of sliced of bananas over the pudding and top it with the container of cool whip.
- Step Six: The cake needs to be chilled for at least 30 minutes before serving.
- Step Seven: I sprinkle the crushed vanilla wafers over the cool whip for garnish, adding whole cookies and more sliced bananas to each serving.
Recipe Notes
- I will sometimes add a splash of vanilla extract or almond extract to enhance the flavor of the cake.
- Chilling the cake thoroughly before serving to allow the flavors to meld together and to make slicing easier.
- I keep the banana slices between the layers of pudding and cool whip to prevent them from oxidizing too quickly.
Storage and Make-Ahead Tips
- The banana pudding poke cake can be made the day ahead, before serving. Make sure it’s tightly covered in the refrigerator.
- Leftover cake will last a few extra days. The bananas are going to brown a little once they’re exposed to air by slicing, but every bite will still be delicious.
- I’ve never tried freezing this cake myself, but I believe it should be fine for approximately a month in a standard freezer.
More Banana Desserts To Try
- Strawberry Banana Crumble
- Banana Sheet Cake
- Banana Split Kabobs
- Individual No-Bake Banana Split Cakes
- Chocolate Chip Banana Bread
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Banana Pudding Poke Cake
Ingredients
Cake:
- 1 yellow cake mix
- 1 cup water or use milk for extra richness
- 3 large eggs add a 4th egg for extra tenderness
- 1/2 cup vegetable oil replace with 1/2 cup melted butter for richness
Banana Pudding:
- 5.1 oz. package instant banana cream pudding mix
- 3 cups milk
Topping:
- 3 large bananas, sliced more for garnish
- 8 oz. container Cool Whip, thawed
- 1/4 cup crushed, vanilla wafers plus extra whole wafers for decor
Instructions
- Preheat oven to 350 degrees F. Prepare a 9x13 baking dish with cooking spray.
- Beat together yellow cake mix with water, eggs and oil. (For an even more delicious cake, substitute or add any of the ingredients I suggested - milk for water, an extra egg and butter for oil.)1 yellow cake mix, 1 cup water, 3 large eggs, 1/2 cup vegetable oil
- Pour cake batter into baking dish and bake according to times listed on the box. (Cake is finished when a toothpick returns clean when poked in the middle.) Let cake cool completely.
- Prepare banana pudding by beating pudding mix and milk with a whisk for about 2 minutes.5.1 oz. package instant banana cream pudding mix, 3 cups milk
- Use the handle of a wooden spoon to poke holes all over the cake. Pour the pudding over the top of the cake until the holes are filled and the cake is covered. Make an even layer of sliced of bananas over the pudding. Top with a layer of cool whip.3 large bananas, sliced, 8 oz. container Cool Whip, thawed
- Sprinkle crushed vanilla wafers over the cool whip. (You can later garnish each slice with extra banana and a vanilla wafer cookie if you like.)1/4 cup crushed, vanilla wafers
- Place the cake in the fridge to set up for at least 30 minutes before slicing.
Notes
Nutrition
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