+There’s just something wildly satisfying about a poke cake, right? That moment when warm cake meets creamy filling and suddenly every bite is impossibly soft. That’s exactly why this banana pudding poke cake recipe deserves a permanent spot in your dessert rotation. It’s cozy, nostalgic, and a little over-the-top—in the best way.
Poke cakes are one of our all-time favorite desserts, and for good reason. They’re low-effort, high-reward, and basically impossible to mess up (FYI, that’s a huge win). When the craving hits for something fruity, this easy banana pudding poke cake steps up alongside classics like lemon-lime or strawberry shortcake. But let’s be honest—banana pudding always steals the show.
This recipe feels like a love child of banana cream pie and a classic poke cake. Two dessert legends, one pan. The base starts with a cake mix that’s been seriously upgraded with extra banana flavor. Bold move, zero regrets. Once baked, the cake gets poked all over and drenched in a luscious banana pudding mixture that seeps into every nook. The result? A ridiculously moist banana pudding cake that stays tender for days.
And the topping? Clouds of whipped cream. Light, creamy, and perfectly balanced against the rich pudding layer. Add crushed vanilla wafers and suddenly you’ve got a banana pudding cake with vanilla wafers that tastes straight out of a Southern potluck. IMO, it’s peak comfort.
This isn’t just dessert—it’s a full-on throwback. A true southern banana pudding dessert that feels homemade, crowd-friendly, and a little nostalgic. Whether you call it a poke cake with banana pudding or your new go-to party cake, one thing’s guaranteed: this homemade banana pudding poke cake disappears fast. Who’s grabbing the last slice? 😏
Banana Pudding Poke Cake
Ingredients
Method
1. Prepare the Cake Batter
Add the cake mix, baking soda, baking powder, mashed bananas, water, oil, and eggs to a large bowl. Beat on medium speed for about 2 minutes until smooth and well combined.
2. Bake
Pour the batter into a greased 9×13-inch pan. Bake in a 350°F (175°C) oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. Once cooled, use the handle of a wooden spoon to poke holes across the surface, spacing them about 1 inch apart.
3. Add the Pudding
Whisk the instant pudding mix with cold milk for about 2 minutes until slightly thickened. Immediately pour it over the cake, guiding the pudding into the holes and smoothing the top evenly. Cover and refrigerate for at least 30 minutes so the pudding can set.
4. Make the Toppings
Crush the vanilla wafers and set aside. In a separate bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then beat again until fluffy and stable.
5. Assemble & Serve
Slice the chilled cake and top each piece with whipped cream, banana slices, and crushed vanilla wafers. Store leftovers covered in the refrigerator.
Notes
Helpful Tips & Variations
- Instant pudding is essential. Cook-and-serve pudding will not set correctly.
- Skip the box directions for the cake mix—this custom method adds moisture and flavor.
- Drizzle caramel or chocolate sauce over the top for an extra-indulgent finish.
- Add crunch with chopped pecans, walnuts, or sliced almonds.
- Turn this into a layer cake by baking in two round pans (25–30 minutes).
- Make cupcakes using foil liners and bake for 18–22 minutes, poking a few holes in each.
FAQs
Can I make this cake ahead of time?Yes! This cake actually tastes better after chilling for several hours or overnight. How do I keep bananas from browning?
Add bananas just before serving, or lightly toss them with lemon juice. Can I use banana cake mix instead?
Absolutely. It will intensify the banana flavor even more. How long does it last in the fridge?
Stored properly, it stays fresh for up to 3 days.