Homemade banana pudding flavor in a CAKE — what could be more Southern than that? If you can make a box cake, you can make this. Banana Pudding Poke Cake is EASY and irresistible!
Why This Recipe Works
- Simple and approachable
- Creamy, banana-forward flavor
- Combines classic banana pudding and banana bread notes into one crowd-pleasing dessert
How to Make It
STEP 1.
Prepare a boxed yellow cake mix according to package directions and bake in a 9×13 pan.
STEP 2.
When the cake has cooled slightly, poke holes evenly across the surface. Prepare two boxes of instant vanilla pudding and pour it over the cake, pushing as much pudding into the holes as possible.
STEP 3.
Slice ripe bananas into thin disks and lay them over the pudding layer.
STEP 4.
Top with a whipped topping (store-bought Cool Whip or homemade whipped cream) and finish with crushed vanilla wafers for crunch.
FAQ — Banana Pudding Poke Cake
What is a poke cake?
A poke cake has holes poked into the baked cake, then a sauce or pudding is poured over it so the filling soaks into the cake. This yields an extra-moist, flavorful dessert.
Can I use a different pudding flavor?
Yes. Instant vanilla is classic, but banana pudding, pistachio, or other flavors will change the profile. If you skip banana slices, use banana-flavored pudding to keep the banana taste.
Can I omit the banana slices?
Absolutely. If you do, make sure to use banana-flavored pudding so the cake still tastes like banana pudding.
Can I use cooked (cook-and-serve) pudding?
- Yes, but add it warm — not hot — and allow everything to cool to room temperature before topping with bananas or whipped cream.
- Instant pudding is faster and works very well for this recipe.
Is a sugar-free version possible?
Potentially, if you can source sugar-free cake mix, sugar-free instant pudding, and a sugar-free whipped topping. Match the components for the best result.
Can I make it ahead?
Yes — make the cake and assemble it, then refrigerate to keep it fresh. It’s great served chilled.
Can I freeze the cake?
Yes. Freeze after step two (cake with pudding in the holes). Wrap tightly with wax paper and plastic wrap in several layers. Freeze up to three months. When ready to serve, thaw to room temperature, then add bananas, whipped topping, and cookie crumbs.
How should I store leftovers?
Keep the cake refrigerated, covered, to maintain freshness.
Can I make homemade whipped cream instead of Cool Whip?
Yes. A good stabilized whipped cream:
- 2 cups chilled heavy cream
- 4 teaspoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream (stabilizer)
- Chill the mixer bowl, whip the cream until thick.
- Add sugar, vanilla, and sour cream on low speed until combined.
Tip: sour cream helps keep the whipped cream from becoming watery.
Can I make cupcakes instead?
Yes. This recipe converts to about 12–18 cupcakes depending on fill level. Reduce baking time according to the cake mix directions for cupcakes. Poke about four holes per cupcake and add pudding carefully so the cupcakes remain stable.
Can I use a gluten-free cake mix?
Yes. Use a gluten-free mix, but check the pan size and yield — this recipe is written for a 9×13 sheet cake, so adjust quantities if needed.
Tips and Tricks
- Underbake the cake slightly (1–2 minutes) so holes can be poked without tearing the cake.
- Poke plenty of holes so the pudding soaks in well.
- Pour the pudding while it’s still a little thin so it penetrates the cake better.
- Use ripe bananas for best flavor; slightly greener bananas slice more cleanly, but ripe ones taste sweeter.
- Top with as many crushed vanilla wafers as you like, or swap in chopped pecans or walnuts for variety.
Pro tip: Dip banana slices in 2 tablespoons lemon juice mixed with 1 tablespoon water to slow browning.
Banana Pudding Poke Cake
Ingredients
- 1 box yellow cake mix prepared according to package directions
- 2 boxes instant vanilla pudding prepared per package
- 3 ripe bananas sliced into disks
- 1 12 oz tub whipped topping thawed to room temperature
- 10 vanilla wafers crumbled for topping
Instructions
-
Make the cake according to package instructions in a 9×13 baking dish.
-
Prepare the two boxes of instant pudding according to package directions.
-
Slice the bananas into disks.
-
Poke holes evenly across the cake, pour the pudding over it, and use a spatula to press pudding into the holes and spread it across the surface.
-
Arrange the banana disks over the pudding.
-
Cover with the whipped topping and smooth it evenly.
-
Sprinkle crushed vanilla wafers over the top.
-
Refrigerate and serve chilled.
Notes
- Allow the cake to cool slightly before poking holes.
- This sheet cake is easy to serve for a crowd.
- Underbake slightly so holes can be poked without breaking the cake.
- Poke plenty of holes to let the pudding soak in.
- Pour the pudding while it’s a little thin so it sinks into the cake.
- Use ripe bananas for the best banana flavor.
- Adjust the topping — swap vanilla wafers for nuts if you prefer.
- Pro tip: Dip banana slices in lemon juice and water to prevent browning.
Nutrition
Calories from Fat 18
Note: This recipe originally appeared on Loaves and Dishes on May 17, 2017 and has been updated with step-by-step photos, FAQs, nutrition information, and tips.
A Verse to Share
Feeling overwhelmed by everything on your plate is common — I get it. Work, family, and daily tasks pile up. In those moments, it helps to remember you’re not alone and to look to the One who made the world for strength and perspective.