Banana pudding poke cake recipe starts with a box cake mix and transforms it into a cool and creamy dessert with just a few simple ingredients. This easy, make-ahead cake is always a crowd favorite.
This banana pudding poke cake is the ultimate easy dessert mashup! It combines two dessert favorites – cake and banana pudding – into one cool and creamy treat.
This cake begins with a base of yellow cake that’s filled with banana pudding and topped with whipped topping, slices of banana, and crushed vanilla wafers. It’s similar to my popular banana pudding cupcake recipe.
It doesn’t take much prep to whip up this cake, and it makes a show-stopping dessert for potlucks, bbqs, birthdays, or anytime you want a tasty, make-ahead treat.
Ingredient notes and substitutions
- Cake mix: You could use a similar cake mix flavor, like white cake, if you prefer. I don’t recommend going with a cake that has a lot of flavor, like a butter cake mix, as you’ll lose some of the banana flavor in the cake.
- Milk: I like to use whole milk for the richest pudding, but any type of milk, including nondairy milk, should be fine.
- Frozen whipped topping: You can use Cool Whip, TruWhip, or a similar type of frozen whipped topping in this recipe.
How to make banana pudding poke cake
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Make cake in a 9×13 inch baking pan, according to the instructions on the back of the box. It will be easier to remove the cake later if you line the pan with parchment paper.
Step 2: After baking and while cake is still warm, use a thick skewer or back of a wooden spoon to poke holes in the top of the cake. Allow cake to cool completely.
Step 3: Remove cake from the pan and place on a large serving platter. If you don’t have a large serving platter, you can continue make the recipe with the cake in the pan.
Step 4: In a medium bowl, add the 2 boxes of pudding mix and the milk. Whisk together quickly until combined.
Step 5: Pour the pudding mixture over the cake quickly before it thickens in the bowl. You may need to gently spread the pudding across the top and into the holes in the cake.
Step 6: Place cake in the fridge for at least 30 minutes to set.
Step 7: Spread cool whip over the top of the cake.
Step 8: Decorate with crush vanilla wafers and sliced bananas.
Recipe Tips!
- Make ahead: This cake is a great make-ahead dessert. You can make it up to 24 hours in advance and let it chill in the fridge until you’re ready to serve. If you’re going to make it ahead of time, I recommend garnishing it with the banana and cookie just before serving so that they don’t get mushy in the fridge.
- Homemade cake and whipped cream: You can make a homemade yellow cake to use as the base of the cake. If you plan to serve the cake shortly after making, you can use homemade whipped cream in place of the frozen whipped topping.
Storage
Store any leftover banana pudding poke cake in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More poke cake recipes!
If you’ve tried this banana pudding poke cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Banana Pudding Poke Cake
Equipment
- 9×13 pan
Ingredients
- 15.25 ounce box yellow cake mix
- Ingredients needed to make cake like eggs, water/milk, and oil
- 2-3.4 ounce boxes banana pudding mix
- 4 cups whole milk
- 8 ounce container frozen whipped topping thawed
- Vanilla wafers for decorating
- Sliced bananas for decorating
Instructions
- Make cake in a 9×13 inch baking pan, according to the instructions on the back of the box. It will be easier to remove the cake later if you line the pan with parchment paper.15.25 ounce box yellow cake mix, Ingredients needed to make cake
- After baking and while cake is still warm, use a thick skewer or back of a wooden spoon to poke holes in the top of the cake.
- Allow cake to cool completely.
- Remove cake from the pan and place on a large serving platter.
- In a medium bowl, add the 2 boxes of pudding mix and the milk. Whisk together quickly until combined.2-3.4 ounce boxes banana pudding mix, 4 cups whole milk
- Pour the pudding mixture over the cake quickly before it thickens in the bowl.
- Place cake in the fridge for at least 30 minutes to set.
- Spread cool whip over the top of the cake.8 ounce container frozen whipped topping
- Decorate with crush vanilla wafers and sliced bananas.
Notes
- Cake mix: You could use a similar cake mix flavor, like white cake, if you prefer. I don’t recommend going with a cake that has a lot of flavor, like a butter cake mix, as you’ll lose some of the banana flavor in the cake.
- Milk: I like to use whole milk for the richest pudding, but any type of milk, including nondairy milk, should be fine.
- Frozen whipped topping: You can use Cool Whip, TruWhip, or a similar type of frozen whipped topping in this recipe.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!