Okay, gather ’round, y’all! Let me tell you about the most comforting, crowd-pleasing dessert in my recipe box: my famous banana pudding poke cake. I remember the first time I made this banana pudding poke cake, it was for a neighborhood potluck, and I was so nervous. I mean, everyone else seemed to have these family recipes that had been passed down for generations, and I was just trying to figure out how to keep a boxed cake mix from sticking to the pan! But that banana pudding poke cake? It was a game-changer.

The smell alone, that warm, sweet banana mingling with vanilla and a hint of buttery cake, still takes me right back to that sunny afternoon. It was a hit! And since then, this banana pudding poke cake has become a staple at birthdays, holidays, and just about any gathering where a little bit of sweetness is needed. There was one time I slightly burnt the cake, and I thought it was ruined. But you know what? I just trimmed the edges and poured on the pudding. Nobody even noticed! That’s the beauty of this recipe; it’s so forgiving, even a beginner can nail it.

What I love most about this banana pudding poke cake is that it’s so easy to adapt. Some days I’ll add a layer of sliced bananas under the whipped cream, other times I’ll sprinkle crushed vanilla wafers on top for extra crunch. It’s truly a blank canvas for all sorts of delicious possibilities. And honestly, in the midst of juggling school drop-offs, soccer practice, and trying to keep the house somewhat clean, having a dessert recipe that I can whip up with minimal fuss is a lifesaver. This truly is the best poke cake recipe.

Trust me, once you try this banana pudding poke cake, it’ll become your go-to dessert for any occasion. It’s simple, it’s delicious, and it’s guaranteed to bring a smile to everyone’s face. Let’s get started!

Ingredients

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1 box (13-15 oz) yellow cake mix, plus ingredients called for on the box (usually eggs, oil, and water)
1 (3.4 oz) box instant banana cream pudding mix
3 cups milk
8 oz container of frozen whipped topping, thawed (like Cool Whip)
3-4 ripe bananas, sliced
1 cup crushed vanilla wafers (optional, for topping)

Okay, so here’s the deal with the ingredients for this banana pudding poke cake. I always use a good quality yellow cake mix, like Duncan Hines or Betty Crocker. I find they give the best flavor and texture. For the pudding, make sure it’s instant banana cream; the cook-and-serve kind won’t work the same. I learned that the hard way when I tried to make this banana pudding cake a few years ago. As for the bananas, you want them ripe but not too ripe – you know, the kind that still have a little bit of firmness to them. If they’re too mushy, they’ll just disappear into the cake.

When making this banana pudding poke cake, you can often find vanilla wafers on sale, so I like to stock up. They’re great for snacking on, too! A little kitchen wisdom I learned from my mom is to always have a backup box of cake mix in the pantry. You never know when a craving for banana cake might strike! As for cost-saving tips, buying store-brand milk and whipped topping can definitely help keep things affordable.

And if you have any leftover whipped topping, you can store it in the freezer for later use – just make sure to thaw it before using. Any leftover bananas, store them in the freezer for smoothies. Did you know that freezing bananas is a great way to preserve them for future use in smoothies, baking, or even nice cream? Freezing them at their peak ripeness ensures you always have a sweet and creamy addition to your recipes.

One ingredient prep shortcut I use when I’m short on time is to buy pre-sliced bananas from the grocery store. They’re a bit pricier, but they save a lot of time, especially when you’re making this banana pudding poke cake for a last-minute party. So, that’s it for the ingredients. Now, let’s move on to the fun part – making the cake!

How to Make – Step-by-Step

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Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Okay, first things first, let’s get that oven preheating. And don’t skip the greasing and flouring part! Trust me, I learned the hard way that a sticky cake is no fun. Or you can use baking spray with flour in it if you have that on hand! A non-stick baking spray with flour already mixed in can be a real time-saver. It ensures the cake releases easily and evenly every time.
Prepare the cake batter according to the package directions. Pour the batter into the prepared pan and bake for the time specified on the box, or until a toothpick inserted into the center comes out clean.
- Now, mix up that cake batter. Don’t overmix it, though! Overmixing can make the cake tough. Bake it until a toothpick comes out clean. In my kitchen, this banana pudding poke cake usually takes about 30-35 minutes to bake, but oven times can vary, so keep an eye on it. Every oven is different, so it’s essential to get to know yours. Using an oven thermometer can help ensure your oven is accurately reaching and maintaining the set temperature, leading to more consistent baking results.
Let the cake cool slightly (about 15 minutes). While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1 inch apart.
- Alright, now for the fun part – poking holes! The key is to poke them while the cake is still warm, but not so hot that it falls apart. I learned the hard way with banana pudding poke cake that if the holes are too close together, the cake will get soggy. Using the back of a wooden spoon is my go-to method. It creates the perfect size holes without tearing the cake.
In a large bowl, whisk together the instant banana cream pudding mix and milk until smooth. Pour the pudding mixture evenly over the poked cake, making sure to fill all the holes.
- Now, whisk together that pudding and milk. Make sure there are no lumps! Pour it evenly over the cake, making sure it gets into all those holes. This is what makes it a banana pudding cake! I like to use a wire whisk for this step to ensure everything is thoroughly combined and smooth. A smooth pudding mixture will soak into the cake more evenly, giving you that perfect moistness.
Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to soak into the cake.
- Patience is a virtue! Let that cake chill in the fridge for at least 2 hours. This is crucial for letting the pudding soak in and make the cake super moist. I usually make this easy poke cake the day before I need it. Allowing the cake to chill overnight not only enhances the flavor but also makes it easier to slice and serve. Trust me, the wait is worth it!
Before serving, spread the thawed whipped topping evenly over the cake. Arrange the sliced bananas on top of the whipped topping.
- Just before serving, spread that whipped topping on top. It should smell like sweet happiness! Make sure the whipped topping is fully thawed before spreading it on the cake. This will ensure a smooth and even layer that perfectly complements the banana flavors. I like to use a large offset spatula for this step to create a beautiful, even finish.
If desired, sprinkle the crushed vanilla wafers over the bananas. Slice and serve cold.
- And finally, sprinkle on those crushed vanilla wafers for a little extra crunch. Or don’t! It is up to you! Now, slice and serve! Your banana pudding poke cake is ready to go. Lightly crushing the vanilla wafers in a resealable bag with a rolling pin gives you the perfect crumbly texture. Don’t over-crush them; you want some larger pieces for added texture and visual appeal.

While the banana pudding poke cake is cooking, I usually tidy up the kitchen or catch up on a quick phone call. Your banana pudding poke cake should smell like sweet bananas and vanilla. If you are anything like me, you will want to eat a piece of this delicious dessert recipes as soon as it comes out of the oven!

Serving Suggestions

My family absolutely loves this banana pudding poke cake when I serve it with a scoop of vanilla ice cream. The cold ice cream melting into the creamy cake is just divine! It’s the perfect combination of textures and flavors. The kids love our banana pudding poke cake when I add a few chocolate shavings on top. A sprinkle of finely grated dark chocolate can elevate the presentation and add a rich, contrasting flavor that complements the banana and vanilla perfectly.

This banana pudding poke cake is perfect for potlucks, birthday parties, or any time you want to impress your friends and family. I also love making it for summer barbecues – it’s such a refreshing and crowd-pleasing dessert. Sometimes I will cut up extra bananas and put it on top of the cake.

For presentation, I like to arrange the banana slices in a decorative pattern on top of the whipped topping. You can also sprinkle a little bit of cinnamon or nutmeg on top for an extra touch of flavor. If you have extra banana pudding poke cake, you can store it in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap to prevent it from drying out.

I’ve also tried a few seasonal variations of this banana pudding poke cake. In the fall, I like to add a sprinkle of pumpkin spice to the whipped topping. And in the winter, I sometimes drizzle a little bit of caramel sauce over the top. My friends always ask for this banana pudding poke cake recipe whenever I make it! They just can’t get enough of it.

FAQs

Can I use a different flavor of pudding?
- Absolutely! While banana cream is the classic choice for this banana pudding poke cake, you could also try vanilla, butterscotch, or even chocolate pudding. I once made it with cheesecake flavor pudding, and it was a huge hit! Experimenting with different pudding flavors is a fun way to customize the cake to your preferences. Other options include coconut cream, pistachio, or even a swirl of multiple flavors for a unique twist.
Can I use a different type of cake mix?
- Yep! A white cake mix or even a spice cake mix would work well with the banana pudding. I’ve even used a chocolate cake mix for a chocolate-banana version, which was surprisingly delicious. Consider using a carrot cake mix for a richer, more complex flavor profile that complements the banana notes. The possibilities are endless!
Can I make this cake ahead of time?
- Definitely! In fact, this banana pudding poke cake is even better when made ahead of time, as it allows the pudding to fully soak into the cake. I usually make it the day before I need it. The longer the cake sits, the more the flavors meld together, resulting in a more cohesive and delicious dessert. Just make sure to store it properly in the refrigerator to maintain its freshness.
My cake is too soggy. What did I do wrong?
- You might have poked too many holes in the cake, or the holes might have been too big. You want to poke enough holes to allow the pudding to soak in, but not so many that the cake becomes mushy. You know what I do when my banana pudding poke cake is too soggy? I’ll drain the excess liquid. Next time, try poking fewer holes or using a smaller utensil to create the holes.
Can I freeze this cake?
- I don’t recommend freezing this banana pudding poke cake, as the whipped topping and pudding can change texture when thawed. It’s best to enjoy it fresh. Freezing can cause the whipped topping to become watery and the pudding to separate, compromising the overall texture and flavor of the cake.
Can I use fresh whipped cream instead of Cool Whip?
- You can, but keep in mind that fresh whipped cream doesn’t hold its shape as well as Cool Whip. If you’re using fresh whipped cream, I recommend stabilizing it with a little bit of gelatin or cornstarch to help it last longer. Stabilizing the whipped cream will prevent it from deflating and becoming watery, ensuring your cake looks and tastes its best.
My bananas are turning brown. How can I prevent this?
- To prevent the bananas from browning, you can toss them with a little bit of lemon juice or orange juice before arranging them on top of the cake. This will help to keep them fresh and vibrant. My family hates when the bananas turn brown on the banana pudding poke cake! The acidity in the lemon or orange juice helps to slow down the oxidation process, keeping the bananas looking fresh and appealing for longer.

My Final Thoughts

This banana pudding poke cake is more than just a dessert to me; it’s a symbol of family, friends, and good times. It’s the recipe I turn to when I need to bake something special, and it always brings a smile to everyone’s face. It holds a special place in my heart because it’s simple enough for even a novice baker to master, yet delicious enough to impress even the most discerning palates.

Pro Tips for the Best Banana Pudding Poke Cake:

Don’t overbake the cake! A slightly underbaked cake is better than a dry cake.
Use a good quality whipped topping! It really makes a difference in the overall taste and texture.
Let the cake chill for at least 2 hours! This allows the pudding to fully soak into the cake and create that signature moistness.

Variations of Banana Pudding Poke Cake:

Chocolate Banana Poke Cake: Use a chocolate cake mix and chocolate pudding for a decadent twist.
Strawberry Banana Poke Cake: Add sliced strawberries along with the bananas for a fruity and refreshing dessert. Check out my Strawberry Cheesecake Poke Cake for more inspo!
Caramel Banana Pecan Poke Cake: Drizzle caramel sauce over the top and sprinkle with chopped pecans for a rich and nutty flavor. Also, check out my Caramel Banana Pecan Cake if you want to try a recipe where those flavors are the stars!

My son, Michael, loves the chocolate version, while my daughter, Emily, is a huge fan of the strawberry banana poke cake. As for me, I’m partial to the classic banana pudding poke cake, but I love trying new variations and experimenting with different flavors.

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I hope you enjoy making this banana pudding poke cake as much as I do. Don’t be afraid to get creative and add your own personal touch. And remember, even if it doesn’t turn out perfect the first time, it’s still going to be delicious!

I truly hope you make this banana pudding poke cake and make it your own. Happy baking! For more poke cake ideas check out All About Poke Cakes or Banana Pudding History.

My Famous Banana Pudding Poke Cake Recipe

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This Banana Pudding Poke Cake is incredibly moist and full of banana flavor. It’s topped with whipped cream and vanilla wafers for a classic dessert.

Author: Zoubida
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 box yellow cake mix
1 (3.4 ounce) package instant banana cream pudding mix
3 cups milk
4 ripe bananas, mashed
1 (12 ounce) container frozen whipped topping, thawed
Vanilla wafers, for topping

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Instructions

Bake the cake according to package directions in a 9×13 inch pan. Let cool slightly.
Poke holes all over the cake with the end of a wooden spoon.
In a bowl, whisk together the pudding mix and milk. Stir in the mashed bananas.
Pour the pudding mixture over the cake, making sure it seeps into the holes.
Refrigerate for at least 2 hours.
Spread the whipped topping over the cake.
Garnish with vanilla wafers.

Notes

For extra flavor, you can drizzle caramel sauce over the cake before adding the whipped topping.