Go Back
+ servings
featured banana pudding poke cake

Banana Pudding Poke Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 people
Calories: 357kcal
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!
Print Recipe


  • 1 box yellow cake mix plus ingredients called for on box
  • 2 boxes vanilla pudding mix
  • 3 cups milk
  • 3 bananas thinly sliced, divided
  • 1 tub Cool Whip or 2 cups whipped heavy cream
  • 20 vanilla wafer cookies whole and crushed


  • Preheat the oven to 350 degrees F. Spray a 9-x-13-inch cake pan with cooking spray and set aside.
  • Prepare the cake mix according to box instructions. Pour batter into the prepared pan and bake according to package directions. Allow to cool for 10 minutes.
  • While the cake is cooling, make the pudding. In a small bowl, whisk together pudding packets and milk until thickened.
  • 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.
  • Spread whipped cream on top, then garnish with and sprinkle all over with vanilla wafers and remaining banana slices.



  • 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.


Calories: 357kcal | Carbohydrates: 72g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 496mg | Potassium: 238mg | Fiber: 2g | Sugar: 44g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 1mg