Banana Pudding Poke Cake – quick and easy, moist and soft, made with yellow cake mix, filled with banana pudding, topped with whipped topping, banana slices, and crushed Nilla Wafers. Try this simple and creamy Banana Pudding Poke Cake – a perfect combination of cake, banana pudding, and whipped cream!
The combination of soft cake, banana pudding, fresh banana slices, and light whipped topping creates a perfectly creamy dessert that melts in your mouth! Ideal for any occasion — from family gatherings and get-togethers with friends to parties, potlucks, or just as a favorite dessert with your coffee.
Your favorite banana pudding dessert turned into a cake — yes, it’s possible! Follow along to the end of this post and see just how easy it is to make. This amazing cake is made with just a few simple ingredients. Grab them now and let’s go step by step — I’m sure you’ll enjoy making it!
Necessary ingredients:
- Yellow cake mix (plus the ingredients listed on the box to prepare it)
- Instant banana pudding mix
- Milk
- Whipped topping (like Cool Whip)
- Nilla Wafers
- Bananas
The exact ingredient amounts and detailed instructions can be found at the bottom of the post in the recipe card. Below is a brief overview of the preparation process, along with step-by-step photos.
How to make Banana Pudding Poke Cake?
Step 1: CAKE
Prepare the cake batter according to the instructions on the box. Bake it, and while it’s still warm, poke holes all over the top using the handle of a wooden spoon.
Step 2: PUDDING
Make the pudding by whisking together the milk and banana pudding mix. Stir until it starts to thicken, then pour it evenly over the cake, making sure it fills the holes. Refrigerate for about 2 hours, until the pudding is set.
Step 3: TOPPING
Spread the whipped topping evenly over the cake. Sprinkle with crushed Nilla Wafers, then add fresh banana slices on top. This amazing, crowd – pleasing cake is made quickly and easily — and I’m sure you’ll find yourself making it again and again!
Tips & Tricks for the Perfect Banana Pudding Poke Cake:
When poking holes in the cake, use the handle of a wooden spoon and space the holes about 1 inch apart. Too many holes can make the cake overly soggy, while too few won’t allow enough filling to soak in. This step is key to achieving the perfect balance of cake and filling.
The cake should be warm — not hot — when you poke the holes. Let it rest at room temperature for about 15 minutes after baking. Give the cake enough time to chill! Refrigerate it for at least 2 hours before serving to allow the pudding to fully set. Store any leftovers in the fridge.
Not sure if your cake is baked? Insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, it’s ready. If it comes out wet, bake for a few more minutes and test again.
Can I Make It Ahead of Time?
Absolutely! You can make it a day in advance for the best results — this gives the flavors time to come together, the cake to soften, and the pudding to set properly.
Before serving, simply add the whipped topping, fresh banana slices, and crushed Nilla Wafers.
How Do I Store It?
Keep the cake refrigerated. If stored in an airtight container, it will stay fresh for 3 to 5 days.
What Is a Poke Cake?
As the name suggests, a poke cake is a type of cake with holes poked into the cake layer that are then filled with pudding, syrup, or cream, giving it extra moisture and richness. The concept was popularized by the Jell-O brand back in the 1970s.
If you’re a fan of poke cakes, PEANUT BUTTER CHOCOLATE POKE CAKE is a perfect choice. But if you love bananas and banana desserts, try the BANANA PUDDING CHEESECAKE BARS — you’ll enjoy every bite! I also love sharing great recipes from food bloggers, like the SUMMER BERRY POKE CAKE from the famous OMG CHOCOLATE DESSERTS blog — it’s a must-try!
I love bananas, pudding, and quick, easy recipes — so I absolutely adore Banana Pudding Poke Cake! Make it today and I’m sure you’ll enjoy every bite. Enjoy!
Banana Pudding Poke Cake
Banana Pudding Poke Cake – quick and easy, moist and soft, made with yellow cake mix, filled with banana pudding, topped with whipped topping, banana slices, and crushed Nilla Wafers.
Ingredients
- 1 box yellow cake mix (plus ingredients to make the cake-check the box for directions)
- 2 (3.4 ounces each) packages instant banana pudding mix
- 3 cups cold milk
- 8 ounces container frozen whipped topping, thawed
- 1 cup crushed Nilla Waffers
- 1 large sliced banana
Instructions
To make the cake:
- Preheat the oven to the temperature indicated on the cake mix box. Prepare the batter according to the instructions on the package (cake mix + ingredients) for a 9x13-inch pan.
- Remove from the oven when done. Let it cool for about 15 minutes, then poke holes in the cake using the handle of a wooden spoon, spacing them about 1 inch apart.
To make the pudding:
- In a mixing bowl, combine the pudding mix and milk. Stir or beat with an electric mixer until it starts to thicken. Be careful not to over-thicken!
- Pour the pudding evenly over the cake, making sure it fills all the holes evenly. . Refrigerate the cake for at least 2 hours to allow the pudding to set—overnight is best.
Topping:
- Just before serving, spread the whipped topping evenly over the cake. Sprinkle with crushed Nilla Wafers and add fresh banana slices on top.
Notes
- When poking holes in the cake, use the handle of a wooden spoon and space the holes about 1 inch apart. Too many holes can make the cake overly soggy, while too few won’t allow enough filling to soak in. This step is key to achieving the perfect balance of cake and filling.
- The cake should be warm — not hot — when you poke the holes. Let it rest at room temperature for about 15 minutes after baking. Give the cake enough time to chill! Refrigerate it for at least 2 hours before serving to allow the pudding to fully set. Store any leftovers in the fridge.
- Not sure if your cake is baked? Insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, it’s ready. If it comes out wet, bake for a few more minutes and test again.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 288Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 385mgCarbohydrates: 50gFiber: 1gSugar: 31gProtein: 4g