This banana pudding poke cake is one delicious dessert that’s sure to please the sweetest of teeth. Light, fluffy and creamy, every slice is super yummy!
Banana Pudding Poke Cake Recipe
Poke cakes are one of my favorite desserts, mainly because they are so easy to make!
This banana pudding poke cake only takes about 10 minutes of hands on time to make, so it’s great when you don’t have time to spare in the kitchen.
Made with a box cake mix, vanilla pudding and fresh bananas and topped with cream and wafers. I promise you, you’re going to love this!
Be sure to try my Strawberry Lemonade Poke Cake and Oreo Poke Cake too!
Why you’ll love this Banana Pudding Cake recipe:
- SIMPLE INGREDIENTS: You only need 6 ingredients to make this tasty cake recipe!
- EASY: Made with a box mix, it takes minutes to make this cake before it gets baked in the oven.
- MAKE AHEAD: This cake can be made ahead of time so it’s a great potluck dessert, or treat for any big feast.
How to make Banana Pudding Poke Cake for any occasion
You can jump to the recipe card for full ingredients & instructions!
- Make up the cake mix and pour into prepared cake pan.
- Bake and let cool.
- Make the vanilla pudding.
- Poke holes all over the cake and spread the pudding mix on top and layer on the banana slices.
- Cover and chill.
- Spread whipped cream on top and top with wafers and banana slices.
How do you make the holes in the cake?
The cake should be cooled slightly when you make the holes, but it can still be warm. Use a wooden spoon with a thin, rounded handle to poke holes all over the top of the cake.
I make the holes about 3/4 of the way through the cake, not al the way to the bottom.
How long does it keep?
This banana pudding poke cake should be kept refrigerated. It’s best enjoyed within 2 days, after that the bananas will start to brown, but will be good to eat for up to 4. Keep it covered with plastic wrap to keep it fresh.
How do you stop the bananas from browning?
If you want to make this several days ahead, to stop the bananas from browning too quickly, you can toss them in some lemon or lime juice to slow the process.
Use slightly under ripe bananas that won’t brown as quickly.
Tips!
- Use a 9×13 inch pan for this poke cake recipe.
- Make sure the cake is fully cooled before adding the cream topping.
- Keep covered and refrigerated before serving.
This Banana Pudding Poke Cake is creamy, dreamy, easy, and delicious. I love making this for Summer get togethers or year round when we need a special (and SIMPLE) sweet treat at the end of the day.
More easy Cake Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Banana Pudding Poke Cake Recipe
Ingredients
- 15.25 ounces box yellow cake mix 432 grams (1 box), Betty Crocker recommended
- 1 cup water 227 grams
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 grams
- 6.8 ounces instant vanilla pudding mix 193 grams (2 boxes)
- 3 cups milk 681 grams
- 3 bananas thinly sliced and divided
- 16 ounces Cool Whip 454 grams
- 20 vanilla wafer cookies 75 grams, whole and crushed
Equipment
- Kitchen Scale (optional)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
- Prepare the cake mix according to box instructions. Pour the batter into the prepared pan and bake according to the package directions. Allow to cool for 10 minutes.15.25 ounces box yellow cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- While the cake is cooling, make the pudding. In a small bowl, whisk together pudding packets and milk until thickened.6.8 ounces instant vanilla pudding mix, 3 cups milk
- Using the end of a wooden spoon, poke holes all over the cake. Spread pudding mixture on top and top, then layer with ⅔ of the banana slices. Cover with plastic wrap and refrigerate at least 30 minutes.3 bananas
- Spread whipped cream on top, then garnish with the remaining bananas and sprinkle all over with vanilla wafers.16 ounces Cool Whip, 20 vanilla wafer cookies
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use a 9×13 inch pan for this poke cake recipe.
- Adjust the cake ingredients to match your box of cake mix, if needed.
- Make sure the cake is fully cooled before adding the cream topping.
- Toss the banana slices with lemon juice to prevent browning.
- Keep covered and refrigerated before serving.
Nutrition Information
I made this banana poke cake and everyone just loved it ❤️
That looks amazing, Ursula!