There is something utterly magical about this Banana Pudding Poke Cake Recipe that always brings a smile to my face. Imagine a moist, golden yellow cake that’s generously poked with deep holes, eagerly waiting to be filled with smooth, velvety banana pudding. The pudding seeps into every nook, creating a delightful fusion of textures and flavors in each bite, and then it’s all crowned with fluffy whipped topping and a crunchy sprinkle of vanilla wafers. This dessert feels like a warm hug on a plate, perfect for any gathering or simply spoiling yourself with a slice of happiness.
Ingredients You’ll Need
Gathering the right ingredients for this Banana Pudding Poke Cake Recipe is both straightforward and essential. Each component plays a crucial part in building layers of flavor and texture, from the cake’s moist crumb to the creamy pudding filling and the crisp vanilla wafer topping.
- 1 box yellow cake mix: Provides a tender, buttery base that’s the perfect canvas for banana pudding.
- Eggs, oil, and water: Use the amounts specified on the cake mix box to ensure perfect cake consistency.
- 2 (3.4 ounce) packages instant banana pudding: Adds that unmistakable smooth banana flavor that defines the cake.
- 4 cups cold milk: Whole or 2% milk is best for creamy pudding; avoid skim milk to maintain richness.
- 8 ounce tub frozen whipped topping, thawed: Brings a light, fluffy finish that complements the pudding.
- 20 vanilla wafers, crushed: Offers a delightful crunch and classic banana pudding charm.
How to Make Banana Pudding Poke Cake Recipe
Step 1: Bake the Yellow Cake
Start by preparing your yellow cake mix according to the box instructions, mixing the eggs, oil, and water as recommended. Pour the batter into a 9×13-inch pan, and bake as directed until golden and springy to the touch. This cake serves as the sturdy, moist foundation for the magic that’s about to happen.
Step 2: Poke It Good
Once the cake comes out of the oven, give it just a couple of minutes to cool slightly but not completely. Then, take the handle of a wooden spoon and poke holes all over the surface. These holes should be sizeable enough to allow the banana pudding to seep deep down, infusing every bite with luscious creaminess.
Step 3: Whisk the Banana Pudding
In a separate bowl, whisk together the two packages of instant banana pudding with 4 cups of cold milk. Stir briskly to dissolve lumps while the pudding is still pourable but not yet thickened. This ensures a smooth texture that easily fills your poke holes.
Step 4: Fill the Cake
Pour the freshly prepared banana pudding slowly over the cake, focusing on distributing it into the holes as much as possible. Use the back of a spoon to gently spread the pudding and nudge it further down into the openings, maximizing that dreamy combination of cake and pudding.
Step 5: Chill and Top
Place the cake in the refrigerator for about two hours to allow the pudding to set and flavors to meld. When ready, spread the thawed whipped topping evenly over the cake’s surface. Finally, sprinkle the crushed vanilla wafers for that irresistible crunch and nostalgic finish. Keep the cake refrigerated until you’re ready to serve.
How to Serve Banana Pudding Poke Cake Recipe
Garnishes
Sprinkling crushed vanilla wafers on top lends a perfect textural contrast and adds a touch of classic southern charm. If you want to elevate it even further, try adding thin banana slices or a few toasted coconut flakes to the top for extra flavor layers and eye-catching detail.
Side Dishes
This Banana Pudding Poke Cake Recipe is rich and creamy, so serving it alongside fresh fruit like strawberries or a simple mixed green salad with a light vinaigrette can offer a refreshing balance. For coffee or tea lovers, it pairs beautifully with a hot cup of your favorite brew, making dessert time feel truly special.
Creative Ways to Present
For parties, consider serving this poke cake in individual clear cups layered with extra pudding and crushed wafers for portable servings. Or, pipe a little extra whipped topping around the edges and garnish with edible flowers for elegant presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Banana Pudding Poke Cake Recipe covered tightly with plastic wrap or in an airtight container and store it in the refrigerator. It stays delicious for up to 3 days, giving you plenty of time to enjoy creamy, dreamy bites without losing texture or flavor.
Freezing
While freezing this cake is possible, it’s best to do so before adding the whipped topping. Wrap the baked and poked cake tightly in plastic and then foil, freezing it for up to one month. Thaw overnight in the refrigerator and then add fresh pudding and whipped topping when ready to serve for best results.
Reheating
Since this is a chilled pudding cake, reheating is not recommended. The cool, creamy texture is what makes this Banana Pudding Poke Cake Recipe so amazing, so enjoy it cold straight from the fridge for the best experience.
FAQs
Can I substitute homemade pudding for the instant banana pudding?
You absolutely can, but be aware that homemade pudding tends to be thicker and may not seep as easily into the poke holes. Adjust the consistency slightly with extra milk to keep it pourable and replicate that classic poke cake texture.
What if I don’t have vanilla wafers? Can I use something else?
Sure! Graham cracker crumbs or crushed shortbread cookies also work well as a crunchy topping. The flavor profile will be a bit different, but just as delicious and satisfying.
Can I make this cake vegan or dairy-free?
Yes! Use a dairy-free cake mix, substitute eggs with flax eggs or another vegan option, choose a dairy-free banana pudding mix or make your own, and top with coconut whipped cream or other non-dairy whipped toppings. The dessert will still be wonderfully tasty!
How long does the cake need to chill before serving?
Ideally, chill the cake for about 2 hours to allow the banana pudding to set well in the poke holes and for the cake to absorb those delicious flavors. If short on time, an hour can work, but the texture improves with a longer chill.
Can I use fresh bananas in this recipe?
Fresh bananas can be a lovely addition if you want more banana flavor. Add sliced bananas between the pudding and whipped topping layers or sprinkle a few on top just before serving for a fresh, natural sweetness.
Final Thoughts
If you’re craving a dessert that feels both nostalgic and indulgent, this Banana Pudding Poke Cake Recipe should be your next baking adventure. It’s incredibly simple to make but feels like a showstopper, bursting with creamy, crunchy, and sweet layers that everyone will love. I can’t wait for you to try it and share this comforting classic with your friends and family!
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 delightful twist on classic banana pudding, combining the moist texture of yellow cake with creamy banana pudding soaked into every bite. Topped with whipped topping and crushed vanilla wafers, this no-fuss dessert is perfect for gatherings and easy to prepare in under an hour.
Ingredients
Cake
- 1 box yellow cake mix
- Eggs, oil, and water as required on the cake mix box (typically 3 eggs, 1/2 cup oil, 1 cup water)
Pudding
- 2 (3.4 ounce) packages instant banana pudding mix
- 4 cups cold milk (preferably whole or 2%)
Topping
- 8 ounce tub frozen whipped topping, thawed (such as Cool Whip)
- 20 vanilla wafers, crushed
Instructions
- Prepare Cake: Follow the instructions on the yellow cake mix box, combining cake mix, eggs, oil, and water as directed. Pour the batter into a greased 9×13-inch baking pan and bake according to package directions until a toothpick inserted in the center comes out clean.
- Cool Cake Slightly: Remove cake from oven and allow it to cool for a couple of minutes so it is still warm but not hot.
- Poke Holes: Using the handle of a wooden spoon, poke holes evenly all over the cake, going through to the bottom. This will create space for the pudding to soak in.
- Prepare Pudding: In a medium bowl, whisk together the two packages of instant banana pudding mix with 4 cups of cold milk. Stir quickly until the pudding is smooth and free of lumps, but before it starts to thicken too much.
- Pour Pudding Over Cake: Carefully pour the pudding over the warm cake, aiming to fill the holes as much as possible. Spread the pudding evenly over the surface.
- Push Pudding into Holes: Using the back of a spoon, gently press the pudding down to ensure it seeps into the holes poked in the cake.
- Chill the Cake: Place the cake in the refrigerator and let it set and cool for at least 2 hours, allowing the pudding to fully soak into the cake.
- Add Whipped Topping: Once the cake is fully chilled and set, spread the thawed whipped topping evenly over the top.
- Garnish and Serve: Sprinkle the crushed vanilla wafers evenly over the whipped topping before serving. Keep the cake refrigerated until ready to eat.
Notes
- Use whole or 2% milk for best pudding texture; avoid skim milk as it may result in a thinner consistency.
- Ensure the cake is slightly warm when poking holes so the pudding can soak in easily but not hot enough to melt the pudding.
- Refrigerate the cake for at least 2 hours to allow the pudding to properly set and meld with the cake.
- For an extra banana flavor, consider adding sliced fresh bananas on top before adding whipped topping (optional).
- Store leftovers covered in the refrigerator for up to 3 days.
