Banana poke cake is a flavorful and refreshing dessert to serve during the warmer months or any time of the year. Banana lovers will absolutely move this to the top of their dessert list.
If the unicorn poke cake was a bit too magical for you, give this banana pudding poke cake recipe a try. It’s light enough for a brunch dessert, but indulgent enough for any type of celebration. This poke cake recipe uses pudding instead of Jello so you might want to try each way to see which you prefer.
See how you can make this creamy and dreamy dessert for your next happy event.
Banana Pudding Poke Cake Recipe
Banana pudding and whipped topping is one of my most favorite flavor combos. Add in the cake and vanilla wafers and it’s just pure heaven. I think if I had to pick one dessert for the rest of my life this would be it.
The pudding adds creaminess to the fluffy cake and the whipped topping makes it refreshing. There’s just enough crunch with the cookies and then add fresh bananas for even more flavor and texture. Yum YUM!
These banana split pudding cups are another creamy and dreamy dessert to try. You also don’t want to miss these banana cream pies in cookie form.
What you need to make banana poke cake
Here’s what you need to make this recipe. The exact measurements are in the printable recipe card below.
- Yellow cake mix
- Water
- Vegetable oil
- Eggs
- Banana pudding mix
- Milk
- Whipped topping
- Vanilla wafer cookies
- Sliced bananas
- 13×9 baking pan
Banana Pudding Cake Directions
Preheat your oven to 350 degrees and prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until thoroughly combined.
Pour the batter into your prepared baking pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. You want the holes about an inch apart. Set aside.
In a medium bowl, whisk together the pudding mix and the milk.
Spread the pudding over the cake, pushing it over the poked holes.
Refrigerate the cake topped with pudding for one hour.
Spread the whipped topping over the pudding layer.
Top with crushed vanilla wafer cookies and fresh sliced bananas if desired.
Banana Poke Cake Recipe Notes and FAQ
What should I use to poke the holes in the cake?
The handle of a wooden spoon works well for poking the holes in the cake. Be sure to space out the holes about an inch apart as you do not want them to be too close together.
Does this poke cake need to be refrigerated?
Yes, banana poke cake most definitely needs to be refrigerated. Keep it in the fridge until you are ready to serve.
Can I make banana pudding cake the day before?
You will want to make this cake the day you plan to serve it. It may get mushy if you make it too far in advance. To save time, you can always make the pudding and bake the cake the day before. Spread the pudding on the cake and do the rest the morning of your event. If you’re really short on time, you can even buy a baked cake from a bakery or grocery store and poke holes in it.
Banana Pudding Poke Cake
Light and fluffy banana poke cake. Makes 28 slices.
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 1⁄2 cup vegetable oil
- 3 eggs
- 2 3.4 ounce packages banana pudding
- 2 cups cold milk
- 1 8oz whipped topping
- 2 cups crushed vanilla wafer cookies
- Optional: Sliced bananas for serving
Instructions
- Preheat the oven to 350 degrees and prepare a 9×13 inch baking pan with a light coating of cooking spray. Set aside.
- In a large bowl, combine cake mix, water, vegetable oil, and eggs. Mix until thoroughly combined.
- Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake. Set aside.
- In a medium bowl, whisk together the pudding mix and milk.
- Spread pudding over cake, pushing over poked holes.
- Refrigerate for one hour.
- Spread the whipped topping over the pudding layer.
- Top with crushed vanilla wafer cookies and sliced bananas, if desired.
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Nutrition Information:
Yield:
28Serving Size:
1Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 191mgCarbohydrates: 25gFiber: 0gSugar: 13gProtein: 2g
Nutrition facts are an estimate only.
Recipes for banana lovers
- Banana split cookies with all kinds of fun ingredients in the cookie.
- Banana nut coffee cake is a crunchy and light breakfast snack.
- Caramel banana protein pancakes for a high protein breakfast that tastes like dessert.
- Banana split ice box cake is a no-bake dessert that is always a hit.
- Slow cooker banana bread for when the oven is busy.
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Please tag me in your pictures if you make banana poke cake. I’d love to see your creations.