This banana pudding poke cake is the closest thing to getting Magnolia-level nostalgia without leaving your kitchen. One pan, all payoff.
Banana Pudding Poke Cake, Proof Instant Pudding Got It Right
Banana pudding is one of those desserts that turns grown adults into six-year-olds, and I’m not immune. I didn’t need Magnolia Bakery to ruin me for life… but it did. So now when I want that same cold, creamy flavor without flying across the country, I make this banana pudding poke cake.
It’s soft and delciously messy in the right way, and made on the belief that instant pudding was one of America’s smartest inventions. Scoop it straight from the fridge and try to act civilized – nobody ever does.
Why I Love This Recipe
- Instant pudding doing max-level work.
- The cake basically becomes a banana cloud.
- Cold dessert energy – my favorite mood.
- The pan empties before you find a serving spoon.
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. Or my coconut poke cake for an extra creamy version.
Ingredients
All the banana pudding basics, just baked into cake form.
- Yellow cake mix with water, eggs, and oil – boxed mix, nothing fancy, but it works.
- Instant banana pudding mix – sets quick and keeps the cake soft.
- Milk – whole milk makes the pudding taste fuller.
- Cool Whip – the only right topping here.
- Bananas – fresh slices make it feel like real banana pudding.
- Vanilla wafers – crunch, nostalgia, and the reason this cake never lasts long.
How To Make Banana Pudding Poke Cake
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep the pan)
Preheat the oven to 350°F (175°C) and spray a 9×13-inch pan so nothing sticks. - Step Two (mix the cake)
Make the cake using the ingredients on the box and pour the batter into the pan. You’re setting up the base that will soak up the pudding later. - Step Three (bake and cool)
Bake as directed and let it cool completely. Warm cake and pudding don’t mix well, so give it time. - Step Four (make the pudding)
Whisk the instant banana pudding mix with cold milk for about 2 minutes until thick. Instant pudding sets fast and fills every hole without turning soggy. - Step Five (poke and pour)
Use the handle of a wooden spoon to poke holes all over the cake, same as I do for my blueberry cheesecake poke cake and my German chocolate poke cake. Pour the pudding over the top, letting it sink into the holes. Layer sliced bananas over the top, then spread Cool Whip evenly across the surface. - Step Six (chill)
Refrigerate for at least 30 minutes so the pudding firms up and the cake absorbs all that flavor. - Step Seven (finish and serve)
Right before serving, sprinkle crushed vanilla wafers on top of the Cool Whip. Add a few whole cookies and banana slices to each piece. It’s cold, creamy, and always gone before the pan hits the table.
Recipe Tips
A few small things that make this pudding cake even better.
- Add a splash of vanilla or almond extract to boost the cake mix flavor.
- Chill the cake long enough for the layers to settle and slice nicely.
- Keep the banana slices between the pudding and Cool Whip so they don’t brown too fast.
- Instant pudding does all the right things here. It stays pourable just long enough to sink into the cake, then sets cold and firm in the fridge. I use it differently in my Boston cream pie cupcakes, but it’s the same idea – the shortcut that makes both desserts work.
Storage and Make-Ahead Tips
This cake keeps well once it’s chilled and covered.
- Make it a day ahead and keep it in the fridge, sealed tight.
- Leftovers hold up for a few days. The bananas might brown a little, but the flavor stays spot-on.
- I don’t usually freeze this one, but it should be fine for about a month if wrapped well.
More Banana Desserts To Try
- Strawberry Banana Crumble
- Banana Sheet Cake
- Banana Split Kabobs
- Individual No-Bake Banana Split Cakes
- Chocolate Chip Banana Bread
This post may contain affiliate links. Please read my disclosure policy.
Banana Pudding Poke Cake
Banana Pudding Poke Cake takes everything you love about classic banana pudding and layers it into a boxed cake mix. Instant pudding sinks into every bite, fresh bananas add the flavor, and Cool Whip seals it all together. It’s cold, creamy, and proof that simple desserts still win.
Servings: 12 slices
Calories: 322kcal
Equipment
- measuring cups For consistency.
- mixing bowls To combine batter ingredients.
- hand mixer For mixing with ease.
- baking pan 9 x 13 Perfect size for this poke cake.
- whisk To blend seemlessly.
- wooden spoon To make the holes for the pudding mixture.
- spatula To serve.
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 whole 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 whole 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
- Use instant pudding, not cook-and-serve. The texture needs to set fast to fill the holes.
- Whole milk makes a thicker pudding and gives the cake a richer bite.
- Keep the bananas tucked under the Cool Whip to slow down browning.
- Chill time matters — that’s when the pudding sinks in and the flavors settle.
- Boxed mix or not, this still tastes like real banana pudding in cake form.
Nutrition
Nutrition Facts
Banana Pudding Poke Cake
Amount Per Serving (174 g)
Calories 322
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 37mg12%
Sodium 411mg18%
Potassium 238mg7%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 32g36%
Protein 5g10%
Vitamin A 48IU1%
Vitamin C 3mg4%
Calcium 142mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Banana Pudding Poke Cake? I’d love to hear how it turned out — leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Lina F says
This banana pudding poke cake is an absolute delight! Each bite is a burst of creamy banana goodness, and the simplicity of making it is just the cherry on top. A surefire hit for any occasion!