If you love banana pudding and crave an easy dessert that wows every time, this Banana Pudding Poke Cake is made for you. It’s a delicious mashup of moist yellow cake, creamy banana pudding, fresh banana slices, and fluffy whipped topping. The “poke” technique allows pudding to seep into the cake, making every bite rich and flavorful.
Perfect for potlucks, holidays, or weekday treats, this cake is easy to make and even easier to love. It uses simple pantry ingredients, comes together in under an hour, and can be made ahead of time. Whether you’re baking for a party or just your family, this no-fail dessert delivers creamy, sweet, nostalgic comfort — minus any pork or alcohol.
Why You’ll Love This Banana Pudding Poke Cake
This Banana Pudding Poke Cake is a crowd favorite for good reason! It blends classic banana pudding flavor with the soft, spongy texture of cake. It’s kid-friendly, customizable, and make-ahead ready — ideal for busy households or casual get-togethers.
No fancy tools needed — just a fork to poke holes, and you’re set. Want to get creative? Add crushed vanilla wafers, fresh banana slices, or even a drizzle of caramel. The creamy pudding filling keeps the cake moist for days, making it a great dessert to enjoy all week long. Plus, it’s totally alcohol-free and uses wholesome ingredients you already have.
What You’ll Need
This Banana Pudding Poke Cake requires simple, easy-to-find ingredients. Most are pantry staples or readily available at any grocery store. Here’s what you’ll need:
- 1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
- 2 (3.4 oz) boxes instant banana cream pudding mix
- 4 cups cold milk
- 3–4 ripe bananas, sliced
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- Crushed vanilla wafers or cookies (optional, for topping)
These ingredients come together to create a creamy, moist, banana-infused cake that’s hard to resist. You can substitute instant vanilla pudding if banana isn’t available, and add extra bananas for flavor. Whipped cream made from scratch works too!
How to Make Banana Pudding Poke Cake
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish and spray with non-stick spray. Make the yellow cake mix according to the box instructions (usually 3 eggs, ½ cup oil, and 1 cup water). Pour the batter into the pan and bake for 25–30 minutes or until a toothpick comes out clean. Let it cool for 10 minutes.
Step 2: Poke the Cake
Using the handle of a wooden spoon or a thick straw, poke holes all over the cake, spacing them about 1 inch apart.
Step 3: Add the Pudding
In a bowl, whisk together 2 boxes of banana cream pudding mix and 4 cups cold milk for about 2 minutes until thickened. Immediately pour over the cake, spreading evenly so the pudding fills the holes.
Step 4: Add Bananas
Once the pudding sets slightly, layer sliced bananas evenly on top of the cake.
Step 5: Top with Whipped Topping
Spread 1 tub (8 oz) of whipped topping over the bananas. Smooth with a spatula.
Step 6: Chill
Refrigerate the cake for at least 2 hours (or overnight) to allow flavors to meld and pudding to soak in.
Step 7: Serve
Before serving, sprinkle with crushed vanilla wafers or extra banana slices for texture and presentation.
You Must Know
Before making this Banana Pudding Poke Cake, here are key things to remember:
- Use ripe bananas, not overly soft ones. Slice them right before using to avoid browning.
- Instant pudding only — cook-and-serve pudding won’t set correctly.
- Poke holes evenly, about 1 inch apart, using the handle of a spoon.
- Pour pudding quickly after mixing so it doesn’t firm up before spreading.
- Keep it cold. This dessert must be refrigerated, especially with pudding and bananas.
- Add toppings just before serving so they stay crunchy.
These simple tips help ensure perfect texture and flavor every time.
Perfecting the Cooking Process
Getting this cake just right is all about smart layering and timing:
- Bake until a toothpick comes out clean. Don’t overbake or it’ll dry out.
- Poke deep holes while the cake is warm — but not too hot — for best pudding absorption.
- Pour and spread pudding evenly to soak every bite.
- Layer bananas carefully and chill before adding whipped topping for clean layers.
- Top with crushed cookies or banana slices right before serving for the freshest texture.
Chilling overnight gives the best results, making each bite moist, creamy, and irresistible.
Add Your Touch
This Banana Pudding Poke Cake is delicious as-is, but personalizing it makes it even better:
- Change the pudding: Can’t find banana flavor? Use vanilla or cheesecake pudding and layer extra banana slices for flavor.
- Make it from scratch: Bake a homemade yellow cake or use freshly whipped cream instead of store-bought topping.
- Add texture: Top with crushed vanilla wafers, graham crackers, or butter cookies. For crunch, try toasted pecans or walnuts.
- Flavor upgrades: A light drizzle of caramel or a sprinkle of cinnamon can add a unique twist.
- Fun presentation: Make individual servings in cups or jars for parties and picnics.
Get creative! This cake is a blank canvas for your favorite dessert ideas.
Storing & Reheating
This dessert is fridge-friendly and perfect for prepping ahead:
- Refrigerate immediately after assembling. Cover with foil or plastic wrap to prevent drying out.
- Best within 2–3 days, especially with fresh bananas, which can brown over time.
- Don’t freeze — the pudding and bananas don’t thaw well and may become watery.
- No reheating needed! This is a chilled dessert best served straight from the fridge.
For leftovers, scoop into an airtight container and enjoy a slice of banana bliss anytime you crave something sweet.
Chef’s Helpful Tips
Even simple desserts can shine with a few pro tips. Here’s how to take your Banana Pudding Poke Cake to the next level:
- Cool the cake slightly before poking. Too hot, and it becomes mushy; too cool, and the pudding won’t soak in properly.
- Slice bananas right before layering to keep them from browning. A quick dip in lemon juice can help them stay fresh longer.
- Use a spatula to spread pudding evenly, letting it sink into the holes. Don’t rush this step!
- Chill at least 2 hours, but overnight is best. This allows the pudding to fully absorb, resulting in a moist and flavorful cake.
- Top right before serving. This keeps cookies crunchy and bananas fresh. Add extra whipped topping if serving the next day for a fresh finish.
These easy steps ensure your cake looks beautiful, tastes incredible, and stores well for leftovers.
FAQ
Can I make this cake ahead of time?
Yes! It’s actually better made a day in advance. Just add fresh toppings before serving.
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What if I can’t find banana pudding?
Use vanilla or cheesecake pudding and layer in more fresh bananas for flavor.
Can I use homemade whipped cream?
Absolutely. Whip 1 cup of heavy cream with 2 tablespoons sugar until soft peaks form.
How long will leftovers last?
Keep it refrigerated and enjoy within 2–3 days for best texture and freshness.
Can I freeze it?
It’s not recommended. Pudding and bananas don’t hold up well after freezing and thawing.
Conclusion
The Banana Pudding Poke Cake is the kind of dessert that brings joy to every table — simple, satisfying, and full of creamy banana flavor. Whether you’re hosting a summer gathering, prepping a sweet surprise for family dinner, or need a no-fuss make-ahead treat, this cake delivers every time.
What makes it so special? It’s a comforting blend of moist yellow cake, silky banana pudding, fresh banana slices, and fluffy whipped topping — all chilled to perfection. And thanks to the “poke” method, every bite is infused with flavor. Plus, it’s fully customizable, easy to store, and alcohol-free, making it great for all ages and occasions.
So, the next time you’re looking for a dessert that’s both nostalgic and new, give this Banana Pudding Poke Cake a try. It’s sure to earn a permanent spot in your recipe collection — and in your heart.
How to Make an Irresistible Banana Pudding Poke Cake – A Dessert Lover’s Dream
Description
A moist yellow cake soaked with creamy banana pudding and topped with fresh bananas and fluffy whipped topping. This easy, make-ahead poke cake is a crowd-pleaser!
Ingredients
Instructions
Preheat oven to 350°F (175°C). Prepare a 9×13 pan and bake cake as directed on box. Cool 10 minutes.
Poke holes evenly across the cake using a wooden spoon handle.
Whisk pudding mix with cold milk for 2 minutes until thick. Pour over cake, spreading to fill holes.
Layer sliced bananas evenly on pudding.
Spread whipped topping over bananas.
Refrigerate at least 2 hours before serving. Sprinkle crushed wafers just before serving if desired.
Notes
- Use ripe bananas but avoid overly soft ones to prevent sogginess.
Instant pudding mix works best; cook-and-serve won’t set properly.
Add crushed wafers just before serving to keep them crunchy.
Can be made a day ahead and stored in the fridge.