Banana Pudding Poke Cake

This Banana Pudding Poke Cake is the ultimate comfort dessert—soft, creamy, and bursting with banana flavor in every bite. A moist yellow cake gets infused with rich banana pudding, creating that irresistible melt-in-your-mouth texture poke cakes are famous for. Finished with fluffy whipped cream, fresh banana slices, and crunchy vanilla wafers, this dessert tastes just like classic Southern banana pudding in cake form. It’s easy to make, perfect for parties, and even better after chilling. Whether for potlucks, holidays, or casual cravings, this cake is always a crowd-pleasing favorite.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Chilling Time 30

Course: Dessert, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Ingredients
Cake Base
1 box 15.25 oz yellow cake mix
Use the dry mix only—skip the box instructions
¾ teaspoon baking soda
1 teaspoon baking powder
3 very ripe bananas mashed
¾ cup water
¼ cup vegetable or canola oil
3 large eggs
Pudding & Topping
1 box 5.1 oz instant vanilla or banana pudding mix
2 cups cold milk whole milk preferred, but 2% works
1 cup vanilla wafers crushed
shortbread cookies, graham crackers, or Golden Oreo crumbs also work
3 ripe yellow bananas sliced
2 cups heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract
Shortcut option: Swap the whipped cream sugar, and vanilla for one tub of Cool Whip.

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.

Final Thoughts

This banana pudding poke cake is pure comfort in dessert form—soft cake, creamy pudding, fluffy whipped topping, and just the right hit of nostalgia. It’s easy enough for weeknights, impressive enough for gatherings, and guaranteed to disappear fast. Whether you’re serving it at a potluck or sneaking a slice straight from the fridge, this cake delivers every single time 🍌🍰