Banana Pudding Poke Cake is a retro-inspired dessert with moist yellow cake with banana pudding seeping into every delicious bite. After baking, the cake is poked full of holes, inviting the creamy pudding to soak through and create a melt-in-your-mouth texture. It's finished with a fluffy cloud of whipped topping and a generous sprinkle of crushed vanilla wafers, adding a sweet, nostalgic crunch.
Making banana pudding poke cake is simple and fun. After baking a basic yellow cake, you poke holes all over the top and pour creamy banana pudding over it, letting it soak in for extra flavor. Once it chills, you spread on a layer of whipped topping and sprinkle crushed vanilla wafers for a bit of crunch. It’s an easy, comforting dessert that comes together with just a few steps and always tastes like a treat.
Please let us know how you liked it or give us a review in the comments below!
Check out some of our other favorite poke cakes: Strawberry Jello Poke Cake, Oreo Pudding Poke Cake, Pina Colada Poke Cake, Butterfinger Poke Cake or Smores Poke Cake.
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Ingredients for Banana Pudding Poke Cake
- yellow cake mix
- banana pudding
- milk
- whipped cream
- vanilla wafers
FAQs
It's a moist yellow cake that's poked with holes after baking and filled with creamy banana pudding, then topped with whipped topping and vanilla wafers.
Yes, it should be refrigerated to keep the pudding and whipped topping fresh and set properly.
Use the handle of a wooden spoon or a similar-sized utensil to create large enough holes for the pudding to seep in.
Ideally, chill it for at least 2 hours so the pudding can fully set and soak into the cake.
Top Tips
- Poke Deep Holes: Use the handle of a wooden spoon to make large holes so the pudding can soak in well and create that creamy texture in every bite.
- Pour Pudding While It's Still Soft: Don’t wait too long after mixing the pudding—pour it over the cake while it’s still pourable so it seeps into the holes easily.
- Let It Chill: Refrigerate for at least 2 hours (or overnight) to let the flavors meld and the pudding fully set.
- Add Bananas Just Before Serving: If using fresh banana slices, add them right before serving to prevent browning.
- Crush Wafers Just Before Serving: Sprinkle the vanilla wafers on top at the last minute so they stay crunchy instead of getting soggy.
- Make It Ahead: This cake is perfect for making a day in advance, giving it time to become even more flavorful.
- Store poke cake in the refrigerator until you’re ready to serve it. If there are leftovers, cover the cake and store it in the refrigerator for up to 5 days.
- To freeze the cake, place in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to make Banana Pudding Poke Cake
- Preheat your oven and prepare your cake mix according to the instructions on the cake box.
- Once cake is done, allow it to cool about 5-10 minutes. Using a fork, wooden skewer or the handle of a wooden spoon, slowly poke holes all over your warm cake.
- Combine both banana pudding boxes with 4 cups of milk, whisking until there are no more lumps. You want the pudding to be easily pourable, not completely set. Pour over the warm cake, getting as much in the holes as possible.
- Cover cake and allow it to cool in refrigerator at least one hour. After an hour or when ready to serve, spread whipped topping over top.
- When you're ready to serve the cake, crush vanilla wafers and sprinkle over the whipped cream, gently pressing them in. Freshly sliced bananas on top make it even better. Slice and enjoy!
Banana Pudding Poke Cake
Ingredients
- 1 box yellow cake mix (plus ingredients on back of box)
- 2 3.4 oz boxes instant banana pudding
- 4 cups milk
- 8 oz whipped topping
- 20 vanilla wafers
Instructions
- Preheat your oven and prepare your cake mix according to the instructions on the cake box.
- Once cake is done, allow it to cool about 5-10 minutes. Using a fork, wooden skewer or the handle of a wooden spoon, slowly poke holes all over your warm cake.
- Combine both banana pudding boxes with 4 cups of milk, whisking until there are no more lumps. You want the pudding to be easily pourable, not completely set. Pour over the warm cake, getting as much in the holes as possible.
- Cover cake and allow it to cool in refrigerator at least one hour. After an hour or when ready to serve, spread whipped topping over top.
- When you're ready to serve the cake, crush vanilla wafers and sprinkle over the whipped cream, gently pressing them in. Freshly sliced bananas on top make it even better. Slice and enjoy!
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