Banana Pudding Poke Cake Recipe
If you love classic Southern banana pudding and easy boxed cake mix desserts, this Banana Pudding Poke Cake Recipe is the creamy, dreamy mash-up you didn’t know you needed—perfect for potlucks, birthdays, and lazy Sunday suppers.
Meet Your New Favorite Banana Pudding Poke Cake Recipe
This banana pudding poke cake is what happens when layered banana pudding meets a moist vanilla cake and a fluffy whipped topping cake—all in one pan. You start with a simple yellow cake (yes, boxed cake mix, we’re keeping this easy), poke it full of holes, pour in silky banana pudding filling, then chill it under a cloud of whipped topping and crunchy vanilla wafers.
It has all the nostalgic flavors of a Southern banana dessert—bananas, vanilla wafer crust flavors, creamy pudding—without the fuss of cooking a custard on the stove. I like to bring this to church potlucks, family reunions, and summer cookouts. It’s simple, familiar, and always the first pan to empty on the dessert table.
And because it’s a make ahead banana cake that actually tastes better after it sits, it’s a stress-free option when you’re hosting and juggling a million other dishes.
Why You’ll Love This Recipe
- Big banana pudding flavor with almost no effort – You get that classic banana pudding cake taste starting from a boxed cake mix.
- Perfect make-ahead dessert – This creamy banana dessert needs chill time, so you can make it the night before and forget about it.
- Potluck- and party-friendly – One 9×13 pan feeds a crowd and transports easily; no fancy layers or fragile frosting.
- Kid-approved, grandma-approved – It’s a true family-friendly dessert that feels comforting and familiar to every generation.
- Moist and never dry – The banana pudding filling soaks into the poked cake, giving you a super moist banana poke cake in every bite.
- Customizable toppings – Add crushed vanilla wafers, sliced bananas, caramel, or nuts to dress it up for any occasion.
- Beginner-friendly – If you can stir and pour, you can make this easy poke cake recipe—no baking degree required.
- Budget-conscious – Uses pantry basics and grocery store shortcuts to create a layered banana cake that tastes bakery-level.
Ingredients
Here’s everything you’ll need to make this Banana Pudding Poke Cake Recipe. I’ll note a few helpful tips and easy swaps along the way.
Cake Layer
- 1 box yellow cake mix (15.25 oz; you can also use white cake mix if that’s what you have)
- Ingredients called for on the cake mix box (usually:
- 3 large eggs
- 1/2 cup neutral oil (canola or vegetable)
- 1 cup water)
Tip: Using the “extra moist” style boxed mix works especially well for poke cakes, since it stands up nicely to the pudding.
Banana Pudding Filling
- 2 boxes instant banana cream pudding mix (3.4 oz each; Jell-O brand works great)
- 3 cups cold whole milk (cold milk helps the pudding thicken quickly and evenly)
You can use 2% milk in a pinch, but whole milk gives the creamiest texture. Avoid non-dairy milks here—they often don’t set well with instant pudding.
Topping
- 8 oz frozen whipped topping, thawed (like Cool Whip)
- 2 cups vanilla wafer cookies, roughly crushed (Nilla Wafers are the classic choice)
- 2–3 ripe bananas, sliced (for garnish; choose bright yellow bananas with just a few brown specks)
If you’d rather make homemade whipped cream, you can use about 2 cups heavy cream whipped with 1/4 cup powdered sugar and 1 teaspoon vanilla. Just add it right before serving, as it doesn’t hold as long as whipped topping.
Directions
You’ll build this banana pudding cake in layers, but every step is simple and very forgiving.
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Bake the cake base
- Preheat your oven to 350°F (or the temperature listed on your cake mix box).
- Grease a 9×13-inch baking pan with nonstick spray or butter.
- Prepare the yellow cake mix according to package directions (usually combine mix, eggs, oil, and water) and pour the batter into the pan.
- Bake for the time listed on the box—typically 25–30 minutes—until a toothpick inserted in the center comes out clean or with a few moist crumbs.
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Cool slightly and poke the cake
- Let the cake cool on a wire rack for about 10–15 minutes. You want it warm but not scorching.
- Using the handle of a wooden spoon, a chopstick, or a thick straw, poke holes all over the cake, spacing them about 1/2–1 inch apart.
- Gently twist as you poke so the holes are big enough for the banana pudding filling to soak in.
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Mix the banana pudding filling
- In a large mixing bowl, whisk together the banana cream pudding mix and cold milk for 2 minutes, until smooth and slightly thickened.
- Let it stand for another 2–3 minutes; you want it pourable but not runny.
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Pour pudding over the cake
- Pour the banana pudding mixture evenly over the warm poked cake, spreading gently with an offset spatula or the back of a spoon.
- Use a little pressure as you spread so the pudding sinks down into the holes. You’ll see some of it disappear—that’s what you want.
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Chill the cake
- Cover the pan tightly with plastic wrap or foil.
- Refrigerate for at least 2 hours, but 4 hours (or overnight) is even better. This chill time lets the banana pudding filling fully soak into the cake and gives you that super moist banana poke cake texture.
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Add whipped topping and vanilla wafers
- Once the cake is fully chilled, spread the thawed whipped topping evenly over the top in a thick, fluffy layer.
- Sprinkle the crushed vanilla wafers on top. I like to leave some pieces bigger for crunch and some finely crushed for that vanilla wafer crust vibe.
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Garnish with bananas and serve
- Right before serving, slice the bananas and scatter them over the top, or add a few slices to each piece as you plate it.
- Cut into squares and serve cold. Keep the pan chilled between servings to maintain the creamy texture.
Servings & Timing
- Yield: About 12–16 servings, depending on how large you cut the slices
- Prep Time: 20 minutes (mixing, baking prep, pudding prep)
- Bake Time: 25–30 minutes
- Chill Time: At least 2 hours (4+ hours recommended)
- Total Time: About 3 hours (most of that is hands-off chilling, so it’s very weeknight-friendly)
Variations
You know what? Once you’ve made this once, you’ll probably start thinking of all kinds of twists. Here are a few to get you started:
- Strawberry Banana Poke Cake – Add a layer of sliced strawberries on top of the pudding before chilling the cake.
- Chocolate Banana Pudding Cake – Use a chocolate cake mix and top with a drizzle of chocolate syrup before adding the whipped topping.
- Lightened-Up Banana Pudding Cake – Use sugar-free pudding mix, a lighter whipped topping, and 2% milk for a lower-sugar version.
- Nutty Banana Crunch – Sprinkle toasted chopped pecans or walnuts over the vanilla wafers for texture and a little grown-up flavor.
- Banana Caramel Poke Cake – Drizzle salted caramel sauce over the pudding layer before chilling for a richer, dessert-bar feel.
- Gluten-Friendly Swap – Use a gluten-free yellow cake mix and gluten-free vanilla cookies instead of traditional wafers.
Storage & Reheating
This is a chilled dessert, so think of it almost like a pudding trifle in cake form.
- Fridge:
- Cover the pan tightly with plastic wrap or a lid and refrigerate.
- Best within 2–3 days; after that, the bananas can brown and the vanilla wafers get very soft (still tasty, just less pretty).
- Freezer:
- You can freeze this banana pudding cake without the fresh banana slices on top.
- Wrap tightly and freeze for up to 1 month; thaw overnight in the fridge before serving, then add fresh bananas.
- Make-Ahead Tips:
- Make the full cake (without banana slices) up to 24 hours in advance.
- Add the sliced bananas right before serving so they stay fresh and bright.
No reheating needed—this is a serve-cold, straight-from-the-fridge kind of dessert.
Notes from My Kitchen
- On the cake mix: I’ve tested this with both yellow and white cake mix. Yellow cake gives that cozy “banana bread meets birthday cake” flavor, while white cake tastes a little lighter and more delicate. Both work, so use what’s in your pantry.
- Banana flavor balance: Instant banana pudding is pretty mild on its own. If you like a stronger banana punch, you can add 1/2 teaspoon banana extract to the pudding mixture or layer extra sliced bananas under the whipped topping.
- Keeping bananas pretty: Toss your banana slices very lightly in a teaspoon of lemon juice before adding them on top. It slows down browning without making them taste sour.
- Texture tips: If you love a little crunch, don’t add all your vanilla wafers at once. Sprinkle half before chilling and half right before serving so some stay nice and crisp.
- Serving for a crowd: For parties, I often cut this into smaller squares and serve it in cupcake liners or on a big platter. People feel better grabbing “just a little square,” and somehow they always come back for seconds.
If you enjoy this recipe, you’d probably like other easy poke cake recipes too—chocolate, caramel, coconut, you name it. Poke cakes are one of those “bring the pan and a serving spoon” desserts that never go out of style.
FAQs
Can I use cooked (stovetop) pudding instead of instant pudding?
Yes, but make sure it’s cooled until warm, not hot, before pouring over the cake, and expect a slightly softer set compared with instant pudding.
Can I use banana cake mix instead of yellow cake mix?
Absolutely—banana cake mix will give you a stronger banana flavor and turn this into an extra banana-y banana pudding cake.
How do I keep the cake from getting soggy?
Stick to the pudding amount listed and don’t pour it on while it’s super thin; let it thicken slightly so it clings to the cake instead of pooling at the bottom.
Can I make this Banana Pudding Poke Cake Recipe two days ahead?
You can, but for the best texture and look, I recommend making it no more than 24 hours ahead and waiting to add bananas until serving time.
What if I don’t like whipped topping?
You can use lightly sweetened homemade whipped cream, but plan to serve it the same day, as real cream doesn’t stay as stable for long in the fridge.
Can I add more bananas inside the cake?
Yes—layer thin banana slices right on top of the pudding before chilling, just know they’ll soften and taste more like classic old-fashioned banana pudding.
My pudding layer set too thick before I poured it—what happened?
Instant pudding thickens fast; if it sits too long, it’s harder to spread into the holes. Next time, poke your cake first, then mix pudding and pour right away.
Is this recipe kid-helper friendly?
Very. Kids can crush the vanilla wafers, whisk the pudding, and help sprinkle the toppings (with a little help around the hot oven, of course).
Conclusion
This Banana Pudding Poke Cake Recipe wraps everything we love about old-fashioned banana pudding into one easy, shareable pan—moist cake, creamy banana pudding filling, fluffy whipped topping, and that nostalgic vanilla wafer crunch. It’s simple enough for a busy weeknight yet special enough for holidays, potlucks, and birthdays.
Give it a try the next time you need a crowd-pleasing, make-ahead banana dessert, and let me know in the comments how your family liked it—or what fun twist you tried. And if banana desserts are your thing, you might also enjoy experimenting with other poke cakes or my next banana treat coming soon.
Banana Pudding Poke Cake
Ingredients
- 1 box yellow cake mix 15.25 oz; white cake mix can be substituted
- 3 large eggs or as called for on cake mix box
- 1/2 cup neutral oil such as canola or vegetable; or as called for on cake mix box
- 1 cup water or as called for on cake mix box
- 2 boxes instant banana cream pudding mix 3.4 oz each; Jell-O brand works well
- 3 cups whole milk cold; 2% can be used but whole milk is creamiest
- 8 oz frozen whipped topping thawed; such as Cool Whip
- 2 cups vanilla wafer cookies roughly crushed; Nilla Wafers are classic
- 2 ripe bananas up to 3; sliced for garnish
- 2 cups heavy cream optional, for homemade whipped cream alternative to whipped topping
- 1/4 cup powdered sugar optional, for sweetening homemade whipped cream
- 1 teaspoon vanilla extract optional, for homemade whipped cream
- 1/2 teaspoon banana extract optional, to boost banana flavor in pudding
- 1 teaspoon lemon juice optional, to lightly toss banana slices to slow browning
Instructions
- Preheat your oven to 350°F (or the temperature listed on your cake mix box). Grease a 9×13-inch baking pan with nonstick spray or butter. Prepare the yellow cake mix according to package directions (typically combining cake mix, eggs, oil, and water), then pour the batter into the prepared pan. Bake for 25–30 minutes, or as directed on the box, until a toothpick inserted in the center comes out clean or with a few moist crumbs.1 box yellow cake mix, 3 large eggs, 1/2 cup neutral oil, 1 cup water
- Place the baked cake on a wire rack and let it cool for 10–15 minutes. It should be warm but not hot. Using the handle of a wooden spoon, a chopstick, or a thick straw, poke holes all over the cake, spacing them about 1/2–1 inch apart. Gently twist as you poke so the holes are large enough for the banana pudding to soak into the cake.
- In a large mixing bowl, whisk together the instant banana cream pudding mix and cold whole milk for about 2 minutes, until smooth and beginning to thicken. If you prefer a stronger banana flavor, whisk in the optional banana extract. Let the pudding stand for another 2–3 minutes; it should be pourable but not runny.2 boxes instant banana cream pudding mix, 3 cups whole milk, 1/2 teaspoon banana extract
- Pour the banana pudding mixture evenly over the warm, poked cake. Use an offset spatula or the back of a spoon to gently spread the pudding, applying light pressure so it seeps down into the holes. Some of the pudding will disappear into the cake as it soaks in—that’s what you want.2 boxes instant banana cream pudding mix, 3 cups whole milk
- Cover the pan tightly with plastic wrap or foil and refrigerate for at least 2 hours, preferably 4 hours or overnight. This chilling time allows the pudding to fully set and soak into the cake, giving it a super moist, banana-pudding-like texture.
- If using store-bought whipped topping, ensure it is fully thawed in the refrigerator. For homemade whipped cream, beat the heavy cream with powdered sugar and vanilla extract in a chilled bowl until medium-stiff peaks form. Use immediately and plan to serve the cake the same day, as homemade whipped cream is less stable than frozen topping.8 oz frozen whipped topping, 2 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Once the cake is fully chilled, spread the thawed whipped topping or homemade whipped cream evenly over the top in a thick, fluffy layer. Sprinkle the crushed vanilla wafers evenly over the whipped layer, leaving some larger pieces for crunch and some finely crushed for a “vanilla wafer crust” texture.8 oz frozen whipped topping, 2 cups vanilla wafer cookies
- Right before serving, slice the bananas. For slower browning, very lightly toss the slices with a teaspoon of lemon juice. Scatter the banana slices over the top of the cake or add a few slices to each piece after cutting. Slice the cake into squares and serve chilled. Keep the pan refrigerated between servings.2 ripe bananas, 1 teaspoon lemon juice
Notes
Storage: Cover and refrigerate for 2–3 days; bananas may brown and wafers soften over time. For freezing, omit fresh bananas on top; wrap well and freeze up to 1 month, then thaw in the fridge and add fresh bananas before serving. Best made up to 24 hours ahead without bananas; add banana slices just before serving.
