Description
This Banana Pudding Poke Cake is soft, moist, and filled with creamy banana pudding in every bite. Topped with fluffy whipped topping, fresh bananas, and crunchy vanilla wafers, this easy dessert is perfect for potlucks, holidays, family gatherings, birthdays, and summer celebrations.
Ingredients
1 box yellow or white cake mix
Ingredients called for on the cake mix box
1 teaspoon vanilla extract
1 package (5.1 oz) instant banana cream pudding mix
3 cups cold milk
1 container (8 oz) whipped topping, thawed
2–3 ripe bananas, sliced
1 cup vanilla wafer cookies, crushed
Additional whole vanilla wafers, for garnish
Instructions
1. Preheat the oven according to the cake mix package directions. Grease a 9×13-inch baking pan.
2. Prepare the yellow or white cake mix according to the package directions, using the required eggs, water, and oil. Stir in the vanilla extract.
3. Pour the batter into the prepared baking pan and bake according to the package directions, until the cake is golden and a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and let it cool for about 5–10 minutes while it is still warm.
5. Using the handle of a wooden spoon or another rounded utensil, poke holes evenly throughout the cake, making sure the holes reach well into the cake.
6. In a large bowl, whisk together the instant banana cream pudding mix and cold milk until smooth and beginning to thicken.
7. Immediately pour the banana pudding evenly over the warm cake, gently spreading it across the surface and working it into the holes.
8. Cover the cake and refrigerate for at least 1 hour, or until the pudding is set and the cake is thoroughly chilled.
9. Spread the thawed whipped topping evenly over the chilled cake.
10. Slice the bananas and arrange them over the whipped topping shortly before serving.
11. Sprinkle crushed vanilla wafers over the top and garnish with additional whole vanilla wafers if desired.
12. Slice into squares and serve chilled.
Notes
Follow the cake mix package directions for the required eggs, water, and oil because they vary by brand.
Use cold milk when preparing the instant banana pudding.
Poke plenty of evenly spaced holes so the pudding can soak throughout the cake.
Pour the pudding over the cake while it is still pourable and before it becomes too thick.
Allow the cake to chill thoroughly before adding the whipped topping.
Add the banana slices shortly before serving to help prevent browning.
Add crushed vanilla wafers shortly before serving so they remain crunchy.
For extra banana flavor, add a layer of sliced bananas between the pudding and whipped topping.
Store the finished cake covered in the refrigerator.
Enjoy within about 3 days for the best texture and freshness.
Do not leave the assembled cake at room temperature for extended periods because it contains dairy.
For the best presentation, garnish individual slices with fresh banana and vanilla wafers just before serving.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert, Cake, Poke Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 29g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg