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featured banana pudding poke cake
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4.70 from 30 votes

Banana Pudding Poke Cake Recipe

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 slices
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • 9x13 Baking Pan

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

Instructions

  • Preheat the oven to 350°F. Spray a 9x13-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

Video

Notes

  • 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.
Storage: Store banana pudding poke cake in an airtight container in the refrigerator for up to 4 days.

    Nutrition

    Serving: 1slice | Calories: 457kcal | Carbohydrates: 71g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 474mg | Potassium: 284mg | Fiber: 2g | Sugar: 44g | Vitamin A: 251IU | Vitamin C: 3mg | Calcium: 202mg | Iron: 1mg