Banana Pudding Poke Cake

There’s something irresistibly nostalgic about banana pudding—the layers of creamy vanilla pudding, sliced bananas, and whipped topping bring back warm memories of potlucks and family dinners. But today, I’m introducing you to something even more indulgent: Banana Pudding Poke Cake.

I first made this recipe when I was looking for a creative twist on the traditional Southern banana pudding. A cake that could be made ahead of time, served cold, and still bring all the comfort of the original dessert. This dish quickly became a staple in my home, especially for summer get-togethers and Sunday brunches. It combines the ease of a boxed cake mix with the elegance of a homemade pudding—plus, it’s nearly impossible to mess up.

Whether you’re new to baking or a seasoned home cook, this is the kind of recipe that wows guests without demanding much effort. If you’re a fan of banana pudding or simply love crowd-pleasing desserts, keep reading—this might become your new favorite treat.

Why I Love This Recipe

Here’s the hook: it’s everything you love about banana pudding—but in cake form.

This Banana Pudding Poke Cake hits all the marks. It’s moist, flavorful, easy to make, and presents beautifully. The specialty of this dessert is how the pudding fills every hole in the cake, soaking in to create an ultra-creamy texture in every bite.

And because it starts with a simple yellow cake base, you don’t need to be a professional baker to get it right. Once baked, you poke holes all over the top of the cake and pour in luscious banana pudding, allowing it to seep into the sponge like a custard bath. It’s chilled, then topped with fluffy whipped topping and crushed vanilla wafers—adding that perfect nostalgic crunch.

This is the kind of dessert people beg you to bring to gatherings. It’s sweet, comforting, and refreshing all at once. And best of all? It tastes even better the next day.

Ingredients for Banana Pudding Poke Cake

Let’s be honest—half the magic is in the simplicity. You don’t need anything complicated. Just a handful of pantry staples and a few cold ingredients bring this cake to life.

Here’s what you’ll need:

For the cake base:

• 1 box yellow cake mix
• Ingredients required on the box (usually eggs, oil, and water)

For the pudding layer:

• 2 boxes (3.4 oz each) instant banana cream pudding mix
• 4 cups cold whole milk

Toppings:

• 1 ½ cups heavy whipping cream (or 1 tub Cool Whip, thawed)
• 2 tablespoons powdered sugar (if making fresh whipped cream)
• ½ teaspoon vanilla extract
• 2–3 bananas, sliced
• 1 ½ cups crushed vanilla wafer cookies

You can customize this too—swap banana cream pudding for vanilla if you want something milder, or top with caramel drizzle for a richer finish.

This ingredient list is forgiving. Whether you go for full homemade or semi-homemade with shortcuts, the result is always delicious.

How Much Time Will You Need?

One of the best things about this cake is its make-ahead convenience.

• Prep Time: 15–20 minutes
• Bake Time: 25–30 minutes
• Cooling & Chilling Time: Minimum 2 hours (overnight preferred)
• Total Time: Around 3 hours, but most of it is passive chilling time

If you’re planning for an event, make it the night before and let the flavors settle beautifully in the fridge.

How to Make This Banana Pudding Poke Cake

Step – 1: Bake the Cake

Preheat your oven according to the instructions on your boxed yellow cake mix—usually 350°F (175°C). Grease a 9×13-inch baking dish.

Prepare the cake batter as directed on the box. Pour it into the prepared dish and bake until a toothpick inserted in the center comes out clean, about 25–30 minutes.

Remove from oven and let it cool for 10–15 minutes.

Step – 2: Poke the Cake

Once the cake has cooled slightly (but is still warm), use the end of a wooden spoon or a thick straw to poke holes all over the surface. Space them evenly, every inch or so, going nearly to the bottom.

This step is crucial—it’s what gives the cake its signature texture. Don’t be shy with the holes.

Step – 3: Prepare the Pudding

While the cake is cooling, whisk together the banana cream pudding mixes with cold milk until smooth and thickened (about 2 minutes).

Immediately pour the pudding over the poked cake, using a spatula to spread and press it into the holes. Work quickly before it sets fully. The pudding should seep down into the cake and fill the gaps.

Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Step – 4: Make the Whipped Topping

If using fresh whipped cream, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Spread the whipped topping over the chilled cake evenly.

Step – 5: Add Final Toppings

Top the whipped layer with sliced bananas and crushed vanilla wafers. For a neater finish, add banana slices just before serving to prevent browning.

You can serve this right away or return it to the fridge until you’re ready.

Substitutions

Here’s where you can get creative—and still win.

• Cake Mix: Yellow cake is classic, but white or vanilla cake also works. For a deeper flavor, try using a homemade butter cake recipe.
• Pudding: No banana pudding on hand? Use vanilla or French vanilla and mix in a mashed ripe banana for flavor.
• Whipped Topping: Store-bought Cool Whip is an easy shortcut, but homemade whipped cream adds a richer flavor.
• Cookies: Vanilla wafers are traditional, but graham crackers or shortbread cookies can add a twist.
• Milk: Whole milk is best for creamy pudding, but 2% works too. Avoid skim—it tends to make the pudding watery.

Best Side Dish of Banana Pudding Poke Cake

While this cake is a dessert in itself, you can serve it alongside lighter options to balance out the sweetness:

• Fresh fruit salad – Adds a refreshing contrast to the creamy cake
• Iced coffee or cold brew – Perfect for brunch pairings
• Lemon or mint iced tea – A crisp, light drink to cut through the richness

Serving and Presentation Tips

Make your Banana Pudding Poke Cake not only taste incredible but look irresistible too.

Here’s the hook: People eat with their eyes first.

To give this cake a beautiful, polished look, always spread your whipped topping evenly across the top with a clean offset spatula. Use fresh banana slices just before serving to avoid browning. For a gorgeous finish, sprinkle crushed vanilla wafers over the whipped topping and add a few cookie halves for visual height.

If serving at a party or potluck, chill the cake in the fridge and cut into even squares. Add one banana slice and a whole wafer on each slice right before serving for a clean, consistent presentation.

For individual portions, consider layering small servings into mason jars—cake, pudding, banana slices, whipped cream, and wafer crumbles—perfect for handheld, mess-free enjoyment.

Tips and Tricks to Make This Recipe Even Better

Here’s the hook: Even a foolproof recipe can be made fabulous with the right touch.

• Chill the pudding slightly before pouring it on the cake—but not so much that it firms up. This allows it to sink into the holes without becoming too runny.
• Use a serrated knife when cutting the cake after chilling. It helps avoid pulling and tearing the layers.
• Mash a banana into the pudding if you want a stronger banana flavor. Just don’t overdo it or it might affect the texture.
• Add a caramel drizzle or crushed toffee bits on top for extra flair.
• Want crunch? Don’t add all the crushed wafers in advance. Reserve some to sprinkle fresh when serving.

Common Mistakes to Avoid

Here’s the hook: Don’t let small errors ruin your dreamy dessert.

• Skipping the poking step: This is the heart of the poke cake! Without proper holes, the pudding won’t absorb evenly.
• Not cooling the cake enough before adding pudding: If the cake is too hot, the pudding may curdle or separate.
• Adding bananas too early: They brown quickly. Add them just before serving to keep them fresh and pretty.
• Over-whipping the cream: If you’re making whipped cream from scratch, stop at soft peaks. Over-mixing can turn it grainy.
• Not chilling long enough: This cake needs time to set. Let it chill at least 2 hours, overnight is better.

How to Store It

Storage is simple—but it can affect the texture and appearance.

Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Refrigerate immediately and consume within 3 days for the best taste and texture.

Avoid freezing this cake—pudding and whipped topping don’t thaw well and may become watery.

If you want to prep in advance, bake the cake and make the pudding the night before. Assemble everything up to the whipped topping, then add fresh bananas and cookies just before serving.

FAQ

Can I use homemade pudding instead of instant?
Yes! If you have a favorite stovetop banana or vanilla pudding recipe, go ahead. Just be sure to let it cool slightly before pouring it over the cake.

Can I make this the night before?
Absolutely. In fact, it tastes better when chilled overnight. Just wait to top with bananas and cookies until serving.

What if I don’t have banana pudding mix?
You can use vanilla or French vanilla and stir in mashed banana or banana extract for flavor.

How do I prevent the bananas from browning?
Brush the slices lightly with lemon juice or wait to add them right before serving for the freshest look.

Can I use a different type of cake mix?
Yes—white cake, butter cake, or even spice cake can work. Choose your base flavor depending on your preference.

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