Go Back

Banana Pudding Poke Cake

A delightful dessert that merges the classic flavors of banana pudding with a moist cake base, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Party
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 package Yellow cake mix Use your favorite brand for the best results.
  • 1 package Instant banana cream pudding mix This adds a rich banana flavor and creamy texture.
  • 2 cups Cold milk Fresh, cold milk ensures the pudding sets perfectly.
  • 1 container Whipped topping Cool Whip or homemade whipped cream works well.
  • 1 box Vanilla wafers Provides a satisfying crunch when layered with the cake.

Method
 

Preparation
  1. Prepare the yellow cake mix according to package instructions in a 9x13 inch pan and bake until golden, about 25-30 minutes.
  2. Let the cake cool for 10-15 minutes.
  3. Once the cake is cool, use the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart.
  4. In a bowl, whisk the instant banana cream pudding mix with 2 cups of cold milk until it thickens slightly but remains pourable.
  5. Pour the pudding over the cake, making sure it sinks into the holes for maximum flavor, and spread it evenly across the surface.
  6. Cover the pan and refrigerate for at least 2 hours, but ideally for 4 hours, to allow the flavors to meld.
  7. Once chilled, spread whipped topping over the cake, then add slices of vanilla wafers and fresh banana slices before serving.

Notes

Letting the cake chill for a full 4 hours allows the flavors to develop fully. Choose ripe bananas for the best flavor and sweetness. Try adding a drizzle of chocolate or crushed nuts for added flavor and texture.