This banana pudding poke cake has all the great flavors of banana cream pie, but in the form of a cake! With a yellow cake topped and filled with banana pudding, covered in banana slices, whipped cream, and crushed cookies, this poke cake is the best!
I’m a big fan of banana cream pie flavors, and this banana pudding poke cake is no different. It’s got the same great taste as a banana cream pie, but in the form of a poke cake.
How to make Banana Pudding Poke Cake?
This banana pudding poke cake starts with a delicious yellow cake, for ease we use a yellow cake mix out of a box, but you can use your favorite yellow cake recipe instead. Bake it up in a 9×13 pan according to the package directions.
After the cake is done cooking, you’ll whip together your pudding. You can use either a box of banana cream pudding or vanilla pudding. Mix it up with a little cold milk. Once the cake is baked and cooled for a few minutes poke holes all over the top of the cake. I use the bottom of a plastic spoon to make sure my holes are big enough, try and get them all the way to the bottom of the cake. Pour the prepared pudding over the top of the cake and spread the pudding evenly, make sure it fills up the holes. Place the cake in the fridge for at least 30 minutes.
Now when you’re almost ready to serve the cake, or when you’re ready to serve it, spread sliced bananas over the top of the cake. Spread cool whip, or homemade whipped cream all over the top of the bananas. Place back in the fridge for about an hour, or slice it up and serve it immediately. Serve each slice topped with a Nilla wafer cookie, and some more banana slices if desired.
How to make Banana Pudding Poke Cake ahead of time?
This poke cake is extra tasty if you make it ahead of time, but if you do want to make the cake several hours or a day beforehand, I recommend leaving the banana slices off the cake. You can add the whipped cream directly on top of the pudding, then just add a couple banana slices to the top of the cake as you’re serving it.
Or you can leave the cake in the fridge just topped with the pudding, but don’t add the bananas, whipped cream, or cookies till you are ready, or almost ready to serve it. If you add the banana slices more than a couple hours before serving they will turn brown and start to get mushy. The cookies will also be the most crunchy if you add them right before serving.
I love poke cakes because they are so flavorful, and so moist! It’s the perfect way to have an amazing cake without a lot of work! Perfect for serving all summer long, or anytime you need to make up a quick dessert for a crowd!
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- 1 yellow cake mix
- oil, eggs, and water (as called for on cake mix)
- 5.1 oz box instant banana cream pudding (or vanilla, not prepared)
- 2 1/2 cups milk
- 2 ripe bananas (sliced)
- 8 oz cool whip
- 20 Nilla Wafers
- Prepare your cake mix and bake according to box instructions in a 9x13 pan.
- Allow cake to cool for about 5 minutes.
- Poke the cake all over with the handle of a wooden or plastic spoon.
- Mix instant pudding with milk in a large bowl. Stir it until there are no lumps.
- Pour the pudding carefully over the cake, try to get as much into the holes as possible.
- Spread it all over the top, there will be an extra layer on top of the cake.
- Put the cake in the fridge to cool for about 2 hours, or overnight.
- When the cake is ready to serve spread sliced bananas over the top of the pudding.
- Spread cool whip evenly over the top of bananas and pudding.
- Place in the fridge for 1 hour, or serve immediately.
- When serving place 1 Nilla wafer and some crumbs, and some banana slices onto each slice.