Description

A southern classic turned into a creamy, cool, and irresistible cake. This Banana Pudding Poke Cake layers a moist yellow cake with banana pudding, fluffy whipped cream, fresh bananas, and crunchy vanilla wafers. It’s the perfect make-ahead dessert for potlucks, parties, or when you just need a little comfort on a spoon. Every bite is soft, sweet, and packed with nostalgic flavors. And the best part? It’s super easy to make—even for beginners. A dessert that’s as gorgeous to look at as it is satisfying to eat.

Ingredients

1 box yellow cake mix
Eggs, oil, and water (as called for on the box)
2 (3.4 oz) boxes banana cream instant pudding
4 cups cold whole milk
1 ½ cups heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
2–3 ripe bananas, sliced
1 ½ cups crushed vanilla wafers

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Instructions

Bake yellow cake in a 9×13-inch dish according to box instructions. Cool for 15 minutes.
Use the handle of a spoon to poke holes all over the cake.
In a bowl, whisk pudding mix with milk for 2 minutes until thick. Pour over cake, pressing it into the holes.
Chill cake in refrigerator for at least 2 hours.
Beat heavy cream with sugar and vanilla until soft peaks form. Spread over the cake.
Add banana slices and crushed vanilla wafers on top just before serving.

Notes

For deeper banana flavor, mash a banana into the pudding mix.
Use Cool Whip for a quicker version of the whipped topping.
Chill overnight for best flavor and texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking + Chilling
Cuisine: American