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.

Course Dessert

Cuisine American

Keyword banana pudding cake, Banana Pudding Poke Cake, boxed cake mix dessert, classic American dessert, Cool whip cake, instant pudding desserts

Prep Time 10

Cook Time 25

Chilling 30

Total Time 1 5

Servings slices

Calories 322kcal

Author Cathy Pollak

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.

If you’re making this banana pudding poke cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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