This Banana Pudding Poke Cake has the same flavor as the classic pudding you love but in a simple cake recipe. This cake is cooked and filled with pudding then topped off with whipped cream.
A poke cake is one of my favorite types of cake. A simple cake filled with pudding; I mean it's pretty amazing.
My kids LOVE bananas. It's a fruit that I can't keep long on the house, they eat them up pretty quickly.
Luckily, I got my hands on a few for topping this cake! The kids absolutely loved this recipe. It was one of their favorites.
How to make Banana Pudding Poke Cake:
Start by making your cake according to the box instructions. Once the cake is baked set it aside and allow it to cool slightly.
Poke holes throughout the cake about ¾ the way down. Next mix your pudding together with the milk. Pour it over the cake covering the holes allowing the pudding to get all in the cake.
Chill in the refrigerator for about 2 hours. Once chilled top the cake with the cool whip, sliced bananas and crushed Vanilla Wafers. Serve and enjoy!
- Box of Yellow Cake Mix
- Water, oil, and eggs as called for on cake mix box
- Banana Instant Pudding - 2 boxes
- Cold Milk - I used 2% for this recipe.
- Cool Whip - thawed
- Bananas - peeled and sliced
- Vanilla Wafer Cookies - crushed
Step one: Start by preheating your oven to 350 degrees F. Then prepare a baking dish, I used a 13x9, with nonstick cooking spray and set aside.
Step two: Prepare cake according to the box directions. Once cooked through remove from oven and set aside still in the pan.
Step three: Use a wooden spoon to poke holes ¾ the way down the cake.
Pro Tip: Make sure to not add holes all the way to the pan. This way all the pudding stays inside the cake.
Step four: Next mix your pudding mix with cold milk in a mixing bowl then immediately pour over your cake to fill the holes.
- Tip: Pour your mixed pudding into your cake as soon as it is mixed. Your pudding will thicken, and you want it to do that in your cake, not in the bowl.
Step five: Place your cake in the fridge for 1-2 hours to chill.
Step six: Once chilled remove from the fridge. Evenly spread on cool whip then top with sliced banana and crushed cookies. Then cut and serve.
- Tip: If you do not plan on serving the entire cake today wait to add the bananas so they do not get brown.
What is a Poke Cake:
A poke cake is just that, a cake you poke! Make your cake according to the directions and then poke holes in it. You then fill it with Jell-o, pudding, or cream.
Top with frosting or cool whip and you will have a great dessert everyone will love and enjoy.
How to store the Poke Cake:
A poke cake is super moist and has a tendency to get soggy if it sits too long.
You want to eat this cake within 3 days of making it. Store it in the baking dish, covered, and in the refrigerator.
Can I make a Poke Cake ahead of time?
A poke cake can definitely be made ahead of time. Due to the nature of a poke cake, I recommend only making it 24 hours in advance.
I honestly would not top it with the cool whip and sliced bananas until you are ready to serve it though.
Try some of my other favorite Poke Cake recipes:
Strawberry Poke Cake - This Strawberry Poke cake is perfect for spring and summer gatherings. With the nostalgic feeling of strawberry shortcake, this moist white cake with strawberry Jell-O will be a perfect dessert to share with friends and family!
Oreo Poke Cake - Take your box cake mix to the next level! Filled with marshmallow cream and topped with a frosting loaded with Oreos. This Oreo Poke Cake is simple to make and taste amazing.
S'mores Poke Cake - A perfectly moist cake that never fails. This S' mores Poke Cake is simply amazing. Full of flavor and topped with mini marshmallows. I pop them in the oven to broil to get them roasted just like it came off the campfire.
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Banana Pudding Poke Cake
- 15.25 oz box yellow cake mix
- Water, oil, and eggs called for on cake mix box
- 7 oz banana instant pudding (2 boxes)
- 3 cups cold milk
- 8 oz Cool Whip (thawed)
- 2 bananas (peeled and sliced)
- 1 cup Vanilla wafer cookies (crushed)
- Preheat oven to 350 degrees F. Prepare a baking dish (13x9) with nonstick cooking spray and set aside.
- Prepare cake according to the box directions. Once cooked through remove from oven and set aside still in the pan.
- Use a wooden spoon to poke wholes ¾ the way down the cake.
- Mix pudding mix with cold milk in a mixing bowl then immediately pour over your cake to fill the wholes.
- Place your cake in the fridge for 1-2 hours to chill.
- Once chilled remove from the fridge. Evenly spread on cool whip then top with sliced bananas and crushed cookies. Cut and serve.
- Make sure to not add holes all the way to the pan. This way all the pudding stays inside the cake.
- Pour your mixed pudding into your cake as soon as it is mixed. Your pudding will thicken and you want it to do that in your cake, not in the bowl.
- If you do not plan on serving the entire cake today wait to add the bananas so they do not get brown.