Banana Pudding Poke Cake Recipe
If you’re looking to blend the nostalgia of classic banana pudding with the irresistible fun of poke cake, this Banana Pudding Poke Cake is your new showstopper for parties, potlucks, or just because you deserve something sweet. Fluffy yellow cake meets luscious banana pudding, an airy cloud of whipped topping, and lots of fresh bananas—all topped with a crunchy crown of vanilla wafer crumbs. This dessert isn’t just easy to make, it’s the kind of creamy, cool treat that always steals the spotlight at the dessert table. The Banana Pudding Poke Cake brings all the comfort and flair you’d expect from an old-fashioned Southern confection with just enough modern convenience to make it a repeat family favorite.
Ingredients You’ll Need
The ingredients for Banana Pudding Poke Cake are simple but each one plays a starring role, ensuring the cake is tender, decadent, and bursting with that signature banana flavor. Grab these essentials and you’ll have everything you need for a dreamy dessert that tastes as impressive as it looks!
- Yellow cake mix: Your shortcut to a fluffy, buttery base that stands up to the creamy layers—don’t forget eggs, oil, and water as called for on the box.
- Instant banana pudding mix: For that perfect banana flavor and silky texture, make sure to use instant (not cook-and-serve).
- Cold milk: Helps the pudding thicken beautifully and keeps everything cool and refreshing.
- Whipped topping (thawed): Adds a light, billowy finish and a lovely contrast to the rich pudding and cake.
- Ripe bananas: Look for bananas with some freckling for the sweetest, most flavorful additions—slice just before using for the freshest taste and look.
- Crushed vanilla wafer cookies: The final crowning touch for crunch and a bit of nostalgic flair—crush them just before serving for maximum crispiness.
How to Make Banana Pudding Poke Cake
Step 1: Bake the Cake
Begin by preheating your oven to 350°F (175°C), then prepare the yellow cake mix according to the box instructions, using a 9×13-inch pan for the ideal sponge-to-pudding ratio. Bake just until golden and a toothpick comes out clean. Let the cake cool for about 10 minutes—just enough to set but still warm enough for the next magic trick.
Step 2: Poke the Cake
Once the cake has cooled slightly, grab the handle of a wooden spoon and gently poke holes all over the cake, about an inch apart. Don’t be shy: you want lots of places for the pudding to sneak in! These holes are key for transforming your cake into a Banana Pudding Poke Cake wonder.
Step 3: Mix and Pour the Pudding
While the cake is still warm, whisk together the instant banana pudding mix and cold milk in a bowl until smooth and just starting to thicken—about 2 minutes of good whisking is ideal. Pour the pudding slowly over the entire cake, aiming to fill every hole and crevice. Smooth out the top gently with a spatula, then refrigerate for at least an hour so the pudding can set and the flavors meld.
Step 4: Layer Banana Slices & Whipped Topping
When your cake is thoroughly chilled, uncover and evenly layer sliced ripe bananas on top of the pudding. Next, spread the whipped topping all over, using a spatula or the back of a spoon to create pretty swirls and a generous, creamy blanket atop the fruit.
Step 5: Sprinkle Crushed Vanilla Wafers
For the grand finale, sprinkle a heaping cup of crushed vanilla wafer cookies over the whipped topping. This brings texture, a little crunch, and that classic banana pudding vibe. Chill again until ready to serve, or dig in if you just can’t wait!
How to Serve Banana Pudding Poke Cake
Garnishes
For an extra stroke of charm and flavor, consider adding a drizzle of caramel sauce, another handful of banana slices, or a sprig of mint before bringing the cake to the table. A sprinkle of extra wafer crumbs at serving adds even more crunch and a beautifully rustic look.
Side Dishes
Keep things light and joyful with a platter of fresh seasonal fruit or a sparkling lemonade to contrast the creamy, sweet richness of your Banana Pudding Poke Cake. If you want something a little heartier, a scoop of vanilla ice cream makes each bite feel extra indulgent.
Creative Ways to Present
This cake is a guaranteed crowd pleaser in the pan, but you can also serve it in individual mason jars, layered like a parfait for picnics, or cut into neat squares topped with whipped cream rosettes for dinner parties. Get playful with presentation to make your Banana Pudding Poke Cake the centerpiece of any celebration.
Make Ahead and Storage
Storing Leftovers
Once you’ve assembled your cake, cover it tightly and keep it refrigerated. It stays fabulously moist for up to 3 days, though the bananas may darken a bit. For the freshest look and flavor, add the banana slices and cookie crumbs just before serving.
Freezing
Luckily, you can freeze Banana Pudding Poke Cake—with a little planning. Assemble everything except the fresh bananas and wafer topping, then wrap tightly and freeze for up to one month. Thaw overnight in the fridge and add your fresh toppings before serving for a just-made taste.
Reheating
This is a cool, creamy dessert best enjoyed straight from the fridge—no reheating required! If you like your cake more room temperature, just let it sit out for 10 to 15 minutes before serving for a softer bite.
FAQs
Can I use homemade pudding instead of instant?
Absolutely! If you have a favorite from-scratch banana pudding recipe, feel free to use it. Just make sure it’s thick enough to pour and set nicely in the cake’s holes for that classic Banana Pudding Poke Cake texture.
What’s the best way to prevent the bananas from browning?
To keep your bananas looking beautiful, slice them just before you layer them onto the cake. If you need to prep ahead, toss them gently in a little lemon juice to slow down the browning process without compromising flavor.
Can I make Banana Pudding Poke Cake in advance?
Yes! In fact, this cake only gets better as it chills. You can make the cake and pudding layers up to a day ahead; just wait to add fresh bananas and wafer crumbs until just before serving to keep everything looking and tasting fresh.
Is it possible to use a different cake mix flavor?
Definitely. Banana-flavored cake mix amps up the banana experience, while white or butter cake mix will yield a slightly lighter flavor backdrop. Customize it to your taste—this recipe is all about ease and fun!
Is Banana Pudding Poke Cake vegetarian friendly?
Yes, as written, this dessert is vegetarian! Just check that your instant pudding and cake mix don’t contain animal-derived gelatin or similar ingredients if you’re strict about vegetarian choices.
Final Thoughts
If you adore dreamy combinations of cake, pudding, and bananas, don’t wait another day to make Banana Pudding Poke Cake. It’s as fun as it is delicious, a true crowd-pleaser with a timeless allure that keeps everyone sneaking back for one more slice. Give it a try—you just might find your new favorite dessert to share (or maybe keep all to yourself)!
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Banana Pudding Poke Cake Recipe
- Total Time: 1 hour 45 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the irresistible goodness of Banana Pudding Poke Cake with its luscious layers of moist cake, creamy banana pudding, fresh bananas, and a crunchy cookie topping. This easy and delightful dessert is perfect for any occasion, from potlucks to family gatherings.
Ingredients
Cake:
- 1 box yellow cake mix (plus ingredients listed on the box such as eggs, oil, and water)
Pudding Layer:
- 2 (3.4 oz) boxes instant banana pudding mix
- 4 cups cold milk
Topping:
- 1 (8 oz) tub whipped topping (thawed)
- 4–5 ripe bananas (sliced)
- 1 cup crushed vanilla wafer cookies
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C) and prepare the yellow cake mix according to the package instructions. Bake in a 9×13-inch pan and allow it to cool for about 10 minutes.
- Poke Holes: Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart.
- Make Pudding: In a medium bowl, whisk together the banana pudding mix and cold milk until smooth and slightly thickened, about 2 minutes. Pour the pudding over the cake, ensuring it seeps into the holes. Smooth the top with a spatula.
- Chill: Chill the cake in the refrigerator for at least 1 hour.
- Layer and Serve: Before serving, layer sliced bananas on top of the pudding layer, then spread whipped topping evenly over the bananas. Sprinkle crushed vanilla wafers over the top. Serve chilled.
Notes
- For extra banana flavor, add mashed bananas to the cake batter before baking.
- You can also use banana-flavored cake mix instead of yellow cake mix.
- To prevent bananas from browning, slice them just before layering or toss in a bit of lemon juice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
