Go Back
–+ servings
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!

Banana Pudding Poke Cake

by Dragana Raosavljev
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.
No ratings yet
Print Recipe Rate this Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Cake
Cuisine American
Servings 12
Calories 288

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

Serving: 1gCalories: 288kcalCarbohydrates: 50gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gCholesterol: 5mgSodium: 385mgFiber: 1gSugar: 31g
Tried this recipe?Please consider Leaving a Review!
QR Code linking back to recipe