There is something truly magical about a dessert that combines easy assembly with layers of luscious flavor and dreamy texture. This Banana Pudding Poke Cake Recipe delivers just that—a moist, tender yellow cake punctuated by sweet banana pudding soaking deep into every bite, topped with fluffy whipped cream and crispy vanilla wafers. It’s a nostalgic treat that feels like a warm hug, perfect for sharing with family and friends or enjoying as a simple indulgence on a cozy afternoon. Trust me, once you dive into this layered delight, you’ll wonder how you ever lived without it in your dessert repertoire.
Ingredients You’ll Need
Gathering these straightforward ingredients is a breeze, and each one plays an important role in making this Banana Pudding Poke Cake Recipe a true crowd-pleaser. From the foundational yellow cake mix to the creamy banana pudding and the fun crunch of vanilla wafers, every element contributes to the perfect balance of flavor and texture.
- Yellow cake mix: The base of our cake providing that soft and classic vanilla flavor that pairs wonderfully with banana.
- Eggs, oil, and water: Essential for preparing the cake mix as directed for a moist and tender cake.
- Instant banana pudding (2 packages): Adds that unmistakable banana flavor and creamy texture that turns this into a poke cake.
- Cold milk (4 cups): Helps the pudding set perfectly; whole or 2% milk is best for richness.
- Frozen whipped topping (8 ounces): Provides a smooth, airy finish that lightens up each bite.
- Vanilla wafers (20, crushed): The final touch for adding delightful crunch and a nostalgic twist.
How to Make Banana Pudding Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by mixing your yellow cake mix with eggs, oil, and water according to the package directions, then pour it into a 9×13-inch pan. Bake until golden and utterly tempting. This golden canvas is what sets the stage for all the banana pudding goodness to come.
Step 2: Create Poking Holes in the Cake
Right after you take the cake out of the oven and it’s cooled just slightly, grab the handle of a wooden spoon to poke holes all over the surface. These holes are key—they allow the luscious banana pudding to soak deep into the cake, making every bite moist and flavorful.
Step 3: Mix the Banana Pudding
In a mixing bowl, whisk together the two packages of instant banana pudding with cold milk until smooth and lump-free. The pudding will start to thicken quickly, so pour it over the cake as soon as it’s ready to capture all that creamy goodness soaking into those holes.
Step 4: Pour and Set the Pudding
Pour the pudding slowly over the cake, using the back of a spoon to gently press it into the holes without tearing the cake apart. Then pop the entire pan in the fridge for about two hours so the pudding sets beautifully inside the cake layers.
Step 5: Add Whipped Topping and Vanilla Wafers
Once chilled and set, spread the thawed whipped topping evenly over the surface of the cake. Then sprinkle the crushed vanilla wafers on top for that perfect contrast of creamy and crunchy textures. Refrigerate until you’re ready to serve!
How to Serve Banana Pudding Poke Cake Recipe
Garnishes
Adding fresh banana slices or a light dusting of cinnamon can elevate the presentation and complement the flavors superbly. A sprig of mint can also add a touch of color and freshness that makes your dessert table pop.
Side Dishes
This cake pairs beautifully with a simple scoop of vanilla ice cream or a cup of hot coffee, enhancing the overall indulgence. Pairing it with fresh fruit salad can also balance the sweetness with a bright, citrusy contrast.
Creative Ways to Present
For a fun twist, serve this Banana Pudding Poke Cake Recipe in individual glass jars or trifle bowls so everyone gets a layered masterpiece to enjoy. Alternatively, cut it into small squares for a party platter—each piece will have its own pudding-soaked, whipped topping, and crunchy vanilla wafer magic.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Pudding Poke Cake can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it chilled ensures the pudding stays firm and the whipped topping remains light and fluffy.
Freezing
You can freeze this cake, but keep in mind the texture might change upon thawing. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
This dessert is best enjoyed cold or at room temperature. If you prefer a slightly softer texture, let the cake sit out for about 30 minutes before serving. Avoid microwaving as it can melt the whipped topping and alter the pudding’s texture.
FAQs
Can I make this Banana Pudding Poke Cake Recipe dairy-free?
Absolutely! Substitute regular milk with almond, oat, or coconut milk and use dairy-free whipped topping alternatives to keep the flavors and texture satisfying.
What can I use instead of vanilla wafers?
If you don’t have vanilla wafers, graham crackers or crushed shortbread cookies make delicious substitutes, adding a similar crunch and buttery note.
How long does the cake need to chill before serving?
It’s best to let the cake chill in the refrigerator for at least 2 hours to give the pudding time to fully set inside the cake.
Can I make this cake from scratch instead of using a mix?
Yes! Using a homemade yellow cake recipe will work beautifully and add a more personalized touch, though the cake mix keeps things quick and foolproof.
Is this dessert suitable for parties or large gatherings?
Definitely! This Banana Pudding Poke Cake Recipe is easy to scale up and transport, making it a hit at potlucks, picnics, and family celebrations.
Final Thoughts
If you’re craving a dessert that’s comforting, effortlessly delicious, and sure to impress, you absolutely must try this Banana Pudding Poke Cake Recipe. It’s a delightful fusion of creamy banana pudding and tender cake with just the right amount of crunch, all coming together in a dessert that feels like a celebration in every bite. I’m confident this will become your new go-to dessert for every special occasion or everyday treat you want to make shine a little brighter.
Print
Banana Pudding Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Pudding Poke Cake is a moist and delicious dessert that combines a classic yellow cake with creamy instant banana pudding and topped with whipped topping and crushed vanilla wafers. The pudding is poured over the freshly baked cake and allowed to soak into holes poked all over the cake, creating a luscious, flavorful treat perfect for family gatherings or special occasions.
Ingredients
Cake
- 1 box yellow cake mix
- Eggs (amount as per cake mix box instructions)
- Oil (amount as per cake mix box instructions)
- Water (amount as per cake mix box instructions)
Pudding Mixture
- 2 (3.4 ounce) packages instant banana pudding mix
- 4 cups cold milk (preferably whole or 2% milk, no skim)
Topping
- 8 ounce tub frozen whipped topping, thawed (such as Cool Whip)
- 20 vanilla wafers, crushed
Instructions
- Prepare the cake: Follow the package directions on the yellow cake mix box to prepare the batter using the required eggs, oil, and water. Pour the batter into a 9×13-inch baking pan and bake as directed.
- Cool briefly: Once the cake is finished baking, allow it to cool for just a couple of minutes until it’s still warm but not hot.
- Poke holes in the cake: Using the handle of a wooden spoon, poke holes all over the cake, pressing down to the bottom to create space for the pudding to soak in.
- Prepare the pudding: In a bowl, whisk together the two packages of instant banana pudding mix with 4 cups of cold milk. Stir quickly to dissolve all lumps before the pudding thickens too much to pour.
- Pour pudding over cake: Slowly pour the pudding mixture over the cake, aiming to fill the holes as much as possible for maximum flavor absorption.
- Distribute and press pudding: Spread the pudding evenly across the cake surface and gently push the pudding down into the holes using the back of the spoon.
- Chill to set: Place the cake in the refrigerator and let it chill and set for about 2 hours.
- Add whipped topping: Once the pudding has set and the cake is fully cooled, spread the thawed whipped topping evenly over the top.
- Garnish and serve: Sprinkle crushed vanilla wafers evenly over the whipped topping just before serving. Keep the cake refrigerated.
Notes
- Use whole or 2% milk for the pudding for the best creamy texture; avoid skim milk.
- Poking holes deeply ensures the pudding fully soaks the cake for maximum flavor.
- Chilling the cake for at least 2 hours is essential to allow the pudding to set properly.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
- For a decorative touch, add sliced bananas on top before serving if desired.
