Banana Pudding Poke Cake Recipe

If you’re looking for the ultimate crowd-pleaser at your next gathering, this Banana Pudding Poke Cake is about to be your new best friend. Picture a classic yellow cake, drenched in creamy banana pudding, blanketed with fluffy whipped topping, and crowned with real banana slices and crunchy Nilla wafers—every bite is the happiest taste of nostalgia!

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Ingredients You’ll Need

This Banana Pudding Poke Cake starts with simple supermarket staples, each one playing a key role in building layers of texture and flavor. Don’t skip any of these—together, they make magic happen!

• Yellow Cake Mix (15 oz box, prepared): Your shortcut to a sturdy, tender cake base that soaks up all those banana pudding flavors.
• Banana Instant Pudding Mix (2 small boxes, 6.4 oz total): The star of the show—use instant pudding for a creamy, intensely banana layer that sets up perfectly.
• Cold Milk (3 cups): Chills and thickens the pudding while keeping it light and velvety.
• Frozen Whipped Topping or Homemade Whipped Cream (8 oz): The dreamy, cloudlike finish that balances all the sweetness and fruitiness.
• Bananas (2 large, sliced): Fresh banana slices for pops of real fruit and pretty presentation.
• Nilla Wafers (5 cookies, crumbled): Classic vanilla cookies bring nostalgic crunch and a toasty flavor to the top.

Variations

One of my favorite things about Banana Pudding Poke Cake is just how easy it is to make it your own. Here are some tasty tweaks and swaps to try depending on what you have or who you’re serving!

• Vanilla or White Cake Mix: Swap yellow cake for vanilla or white for a lighter base—the banana flavor will still shine through.
• Chocolate Banana Twist: Use a chocolate cake mix and chocolate pudding for a decadent, banana-split inspired treat.
• Gluten-Free Option: Simply use a gluten-free cake mix and check your pudding mix for wheat, so even more friends can enjoy it.
• Extra Fruity: Add a layer of sliced strawberries or a sprinkle of blueberries before topping with whipped cream for a summery spin.

How to Make Banana Pudding Poke Cake

Step 1: Bake the Cake

Preheat your oven as directed on the cake mix box and prepare the cake batter according to package instructions. Pour it into a greased 13×9-inch pan and bake until a toothpick comes out clean. Let the cake cool for at least 5 minutes—this helps it set up while still warm enough for poking.

Step 2: Poke & Make Room for Pudding

Once your cake is just warm, grab the handle of a wooden spoon. Poke holes all over the cake, spacing them about 1/2 to 1 inch apart, going almost to the bottom. Wipe off the spoon handle between pokes to keep the holes neat—trust me, it’s worth the tiny bit of effort!

Step 3: Mix and Pour the Banana Pudding

Combine the instant banana pudding mixes with cold milk and whisk until smooth and just starting to thicken. Immediately pour the creamy pudding across the cake, using a spatula to gently nudge it into all the poked holes, making sure every bite will be infused with banana goodness. Refrigerate for at least 1 hour so the pudding layer can fully set before you add the whipped topping.

Step 4: Add the Whipped Topping

Once the pudding has set, gently spread whipped topping or homemade whipped cream evenly over the chilled cake. This layer makes it extra dreamy—don’t skimp!

Step 5: Decorate and Serve

Just before serving, scatter crumbled Nilla wafers and arrange fresh banana slices right on top. If you garnish too early, the bananas can brown, so wait until the last minute for the prettiest presentation and the freshest taste.

How to Serve Banana Pudding Poke Cake

Garnishes

For the prettiest (and tastiest) results, I love piling on extra banana slices and a festive heap of crumbled Nilla wafers on top. For an extra flourish, a quick drizzle of caramel sauce or a sprinkle of toasted coconut adds a fun twist without stealing the show.

Side Dishes

This cake is sweetly satisfying all by itself, but if you’re serving it as part of a larger spread, pair it with a light fruit salad or a tart lemony beverage—these balance out all the creamy richness of the Banana Pudding Poke Cake beautifully.

Creative Ways to Present

For parties, try cutting your cake into neat squares and layering them in small mason jars or clear cups—everyone gets their own mini trifle! You can also serve it family-style straight from the pan with extra whipped cream and a bowl of DIY toppings so guests can customize each slice.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Banana Pudding Poke Cake tightly with plastic wrap or a fitted lid and refrigerate. It will keep its lovely texture and flavor for up to three days—just remember to add fresh bananas right before serving to prevent browning.

Freezing

You can freeze the cake (without bananas or wafer topping) for up to two months. Wrap slices airtight in plastic wrap and foil. Thaw overnight in the fridge, and top with fresh banana and wafers after defrosting for best results.

Reheating

No reheating required—Banana Pudding Poke Cake is served chilled, which is part of its charm! Let it sit at room temperature for about 15 minutes to take the chill off and enhance the creamy, dreamy texture before slicing and enjoying.

FAQs

Final Thoughts

If you’ve been searching for a dessert that’s as easy as it is irresistible, do yourself (and your loved ones) a favor—make this Banana Pudding Poke Cake! It’s everything we love about southern sweets in a single, sliceable pan. Enjoy every dreamy, creamy bite!

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