This Banana Pudding Poke Cake recipe is so simple to make using my favorite shortcuts and easy cake mix hack.
A yellow cake is baked from a box, poked and infused with pockets of banana pudding, topped with banana slices and a covering of Cool Whip, then sprinkled with crushed Nilla wafer cookies before serving.
Banana Pudding Poke Cake
Our Banana Pudding Poke Cake is so easy to make using only a cake mix (plus ingredients called for on the box), milk, packets of banana instant pudding, bananas, whipped topping, and Nilla wafers.
This banana poke cake recipe has the perfect combination of moist cake, creamy pudding, fresh fruit, and fluffy whipped topping in every bite; each poked piece is filled with my favorite banana cream pie flavors in every forkful.
Once baked, this simple sheet cake is poked with a wooden spoon handle and filled with sweet banana pudding that sinks into each hole and makes the moistest and most flavorful banana pudding cake.
It’s always fun to see the pockets of pudding surrounded by the soft cake, and when it’s topped with slices of banana and Cool Whip with crunchy crushed cookies on top, it becomes the best-tasting banana cream poke cake dessert.
Why We Love Banana Poke Cake With Pudding Recipe
- Quick and easy to make using a box yellow cake mix base.
- Uses a handful of simple ingredients.
- Moist cake, creamy filling, fluffy topping, and cookie crunch in every delicious bite.
- Pudding poke cake recipes make the most moist and delicious desserts.
- Perfect for birthdays, parties, potlucks, or holiday celebrations.
Banana Pudding Poke Cake Ingredients
- Yellow cake mix (plus eggs, oil, and water called for on the cake mix box)
- Whole milk
- Instant banana pudding mix
- Bananas
- Cool Whip frozen whipped topping
- Vanilla wafer cookies (Nilla cookies)
Substitutions and Additions
- Crush Your Cookies: Instead of covering your cake with Nilla Wafers, feel free to use crushed shortbread cookies, graham crackers, animal crackers, or Golden Oreo cookie crumbs.
Recommended Tools
- 9×13 pan
- Wooden spoon
- Whisk or hand-mixer
How to Make Banana Pudding Poke Cake
- Bake The Cake: Bake the cake according to the package directions. Cool (about 15 minutes) and poke holes throughout the cake.
Pro Tip: Make sure to leave a little space between each hole and go the full depth of the cake without pushing too hard on the bottom. - Prepare The Pudding: Mixing pudding with milk and pour pudding over the top of the cake. Refrigerate for a couple hours to set.
- Cover The Cake: Place banana slices on the top of the cake, then spread Cool Whip to cover.
- Serve: Garnish with crushed vanilla wafers and or sliced bananas.
Tip For Making The Best Banana Cream Pie Poke Cake
- Make sure you use instant pudding mix and not the cook-and-serve kind.
- Don’t make the pudding ahead of time or it will set up before the cake comes out of the oven and won’t fill your holes well.
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- To poke holes, I recommend using a round wooden spoon handle or another similar-sized object so that the pudding has plenty of room to seep down in between. Be sure to poke right down to the bottom of the cake.
- Do not add cookies to the top of the cake until ready to serve, or they will become soggy.
How to Store Banana Pudding Poke Cake
This cake should be stored in the refrigerator and, if stored for longer than a few hours, covered loosely with plastic wrap so that it doesn’t take on any odors in the refrigerator. It will store well for 2-3 days and then you may see the pudding begin to separate and the cake may start to get soggy.
I do not recommend freezing this cake as the pudding does not freeze and thaw well.
More Easy Poke Cake Recipes
Other Banana Desserts
- Magnolia Banana Pudding Recipe
- Banana Delight
- Banana Split Jell-O Shots
- Strawberry Banana Cheesecake Salad
- Chocolate Banana Bites
- Walking Banana Pudding
- Banana Split Ice Cream Sandwich Cake
- Banana Pudding
Banana Pudding Poke Cake
Ingredients
- 15.25 ounce box of yellow cake mix plus box ingredients – use water not milk
- 4 cups whole milk
- 6.8 ounces (3.4-ounce) packages instant banana pudding mix
- 4 medium-large bananas sliced (depending on how thick you slice them)
- 8 ounce tub Cool Whip thawed from frozen
Garnishes:
- crushed vanilla wafer Nilla cookies
- sliced banana
Instructions
- Follow the package directions and bake a yellow cake in a 9×13 pan. Once slightly cooled (about 15 minutes) poke holes throughout the cake using a small-diameter wooden spoon. Note: you want a little space between each hole and go the full depth of the cake without pushing too hard on the bottom.
- Start your pudding by mixing 2 packages in a large bowl with 4 cups of milk with either a whisk or hand-mixer for 2 minutes.
- Pour pudding evenly over top of the cake, ensuring to fill all the holes then refrigerate for a couple hours to set.
- Remove from the fridge, and place banana slices evenly on the top of the cake, then spread Cool Whip over top.
- Garnish with crushed vanilla wafers and or sliced bananas.
Jenn’s Notes
- This cake should be stored in the refrigerator and, if stored for longer than a few hours, covered loosely with plastic wrap so that it doesn’t take on any odors in the refrigerator. It will store well for 2-3 days and then you may see the pudding begin to separate and the cake may start to get soggy.
- I do not recommend freezing this cake as the pudding does not freeze and thaw well.
- Make sure you use instant pudding mix and not the cook-and-serve kind.
- Don’t make the pudding ahead of time or it will set up before the cake comes out of the oven and won’t fill your holes well.
- It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
- To poke holes, I recommend using a round wooden spoon handle or another similar-sized object so that the pudding has plenty of room to seep down in between. Be sure to poke right down to the bottom of the cake.
- Do not add cookies to the top of the cake until ready to serve, or they will become soggy.
Made this for my daughter, my granddaughter and her beau. It was delicious. Definitely would make again
I would give this 5 stars if rating 1 to 5. This is a different way to serve banana pudding and when I serve I add banana and Carmel or butterscotch ice cream topping and sprinkle vanilla wafers on top. My family loves a good dessert