Banana Pudding Poke Cake Recipe

This Banana Pudding Poke Cake is pure dessert joy—a moist, fluffy yellow cake soaked with luscious banana pudding, topped with billowy whipped cream, and finished with fresh bananas and crunchy Nilla wafers. It’s my absolute go-to for potlucks or family gatherings, and trust me, it’s unforgettable after just one bite!

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Ingredients You’ll Need

The beauty of Banana Pudding Poke Cake is in its simplicity—each ingredient plays a starring role, from the fluffy cake base to the billowy whipped topping. Every component adds another layer of flavor, texture, or that signature sunny yellow color.

• Yellow cake mix (15 oz box), prepared: This shortcut makes things easy and ensures the cake is wonderfully soft and sturdy enough to hold all that pudding goodness.
• Banana instant pudding mix (2 small boxes): The star that infuses the cake with natural banana flavor and gives it that irresistibly creamy texture.
• Cold milk (3 cups): Use whole milk if you want an extra creamy consistency, but any milk will help the pudding set up just right.
• Frozen whipped topping or homemade whipped cream (8 oz): Adds an airy, sweet layer on top—it’s like a fluffy cloud sitting atop the cake.
• Bananas (2 large, sliced): For that fresh, fruity layer. Add right before serving to keep them perfectly golden!
• Nilla wafers (about 5, crumbled): A classic finishing touch, bringing crunch and a nostalgic vanilla aroma to the mix.

Variations

This Banana Pudding Poke Cake is your blank canvas! Whether you want to switch things up to fit dietary needs or just get creative, there are so many easy, delicious ways to make it your own.

• Chocolate Banana Twist: Swap in a chocolate cake mix for a Choco-banana experience that’s always a hit with kids and grown-ups alike.
• Fresh Fruit Surprise: Toss in some sliced strawberries or blueberries alongside your bananas for an extra pop of color and flavor.
• Gluten-Free Version: Use your favorite gluten-free yellow cake mix—everything else stays the same, so nobody has to miss out!
• Homemade Whipped Cream: Skip the store-bought topping and make your own for a truly decadent (and customizable) finish.

How to Make Banana Pudding Poke Cake

Step 1: Bake the Cake

Preheat your oven as directed on your cake mix box and prepare the yellow cake batter. Pour it into a 13×9-inch pan and bake according to package instructions. The aroma alone at this stage will have everyone circling the kitchen!

Step 2: Poke the Cake

Let the cake cool for at least 5 minutes in the pan. Then, using the handle of a wooden spoon (or something similar), poke holes about ½ to 1 inch apart all over the cake—almost to the bottom. Clean off the spoon handle between pokes to keep the cake tidy and prevent crumbs from sticking.

Step 3: Mix and Pour the Banana Pudding

Whisk together the banana instant pudding mix and cold milk until smooth and thickened, following the box directions (it’ll start setting right away!). Pour the pudding evenly over the poked cake while the cake is still slightly warm, using a spatula to gently spread and coax the pudding into all those holes and over the surface.

Step 4: Chill and Top

Refrigerate the cake for at least 1 hour so the pudding can set up perfectly—this is what gives Banana Pudding Poke Cake its dreamy texture. Once chilled, spread whipped topping or fluffy homemade whipped cream evenly over the pudding layer.

Step 5: Add the Finishing Touches

Just before serving, scatter crumbled Nilla wafers over the top and arrange slices of fresh banana for the ultimate Banana Pudding Poke Cake finish. Wait until the very end for the bananas—this keeps them perfectly golden and fresh!

How to Serve Banana Pudding Poke Cake

Garnishes

The magic of this Banana Pudding Poke Cake is in the final touches! Pile on crumbled Nilla wafers for crunch, layer fresh banana slices for that classic flavor, or add a dusting of powdered sugar for a pretty finish—just remember, extra banana slices are best added right before serving so they stay bright and beautiful.

Side Dishes

This cake is rich and satisfying, so I love to pair it with simple, refreshing sides—think a bowl of mixed berries, a fresh fruit salad, or a scoop of vanilla ice cream for an even more decadent dessert plate.

Creative Ways to Present

For parties, try cutting the Banana Pudding Poke Cake into mini squares and stacking them on a tiered dessert tray, or serve individual portions in small mason jars or clear cups for a fun, grab-and-go vibe. A drizzle of caramel sauce or chocolate shavings can add a playful twist, too!

Make Ahead and Storage

Storing Leftovers

Store any leftover Banana Pudding Poke Cake covered tightly in the refrigerator, where it will stay fresh for up to 3 days. The flavors meld beautifully as it chills, making each leftover slice somehow even more delicious!

Freezing

Banana Pudding Poke Cake (minus the fresh bananas and Nilla wafer topping) freezes surprisingly well—wrap tightly and freeze for up to 1 month. When ready to enjoy, thaw in the fridge overnight and top with bananas and cookies just before serving so everything stays wonderfully crisp and fresh.

Reheating

This cake is meant to be served chilled, so there’s no need to reheat! Simply enjoy it straight from the fridge, letting the pudding and whipped topping work their cool, creamy magic.

FAQs

Final Thoughts

I hope you make this Banana Pudding Poke Cake soon—every slice always brings smiles and second helpings! Don’t be surprised if it disappears faster than you can say “banana pudding.” If you love dreamy, creamy, old-fashioned desserts with a playful twist, this one’s for you!

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