Banana Pudding Poke Cake Recipe

If you’re a banana pudding lover and cake enthusiast, get ready to fall head over heels for this Banana Pudding Poke Cake! It’s a joyous marriage of creamy banana pudding, moist yellow cake, and clouds of whipped topping, with the classic crunch of Nilla wafers and fresh banana slices on top. One bite, and you’ll understand why this is a beloved Southern potluck favorite and the ultimate comfort dessert!

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Ingredients You’ll Need

This Banana Pudding Poke Cake is foolproof and packed with flavor thanks to a handful of classic ingredients! Each one plays a simple but irreplaceable role in creating layers of airy cake, comforting pudding, and all those banana-vanilla notes we crave.

• Yellow Cake Mix (15 oz box): The perfect fluffy base—opt for your favorite brand and bake it up in a 13×9-inch pan as directed.
• Banana Instant Pudding Mix (6.4 oz, two small boxes): Instantly infuses the cake with iconic banana flavor and adds luscious creaminess to each poke.
• Cold Milk (3 cups): For blending into the pudding mix, ensuring it’s thick, smooth, and pourable.
• Frozen Whipped Topping or Homemade Whipped Cream (8 oz): Adds an airy, creamy layer on top—use thawed whipped topping for extra convenience or freshly whipped cream for a homemade touch.
• Bananas (2 large, sliced): For signature freshness, color, and that unmistakable banana bite.
• Nilla Wafers (5, crumbled): Pressed on top for crunch and the beloved cookie flavor that conjures warm memories of grandma’s banana pudding.

Variations

One of the joys of Banana Pudding Poke Cake is how easily you can adapt it! Whether you need to accommodate allergies, use up pantry staples, or simply want to experiment, this recipe is endlessly flexible—and always delicious.

• Use Different Cake Flavors: Try white or vanilla cake mix for a milder base, or spice cake for a cozy, cinnamon twist.
• Add a Peanut Butter Swirl: Dollop peanut butter onto the cake after poking holes for a peanut-banana treat.
• Make It Dairy-Free: Use dairy-free cake mix, instant pudding, and coconut whipped topping to suit dietary needs.
• Switch Up the Cookies: Substitute shortbread or graham crackers for the classic Nilla wafers for a creative crunch.

How to Make Banana Pudding Poke Cake

Step 1: Bake the Cake

Begin by preparing your yellow cake mix according to the directions on the box for a 13×9-inch pan. Pop it in the oven and bake until golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 5 minutes—this keeps everything moist and makes it easy to poke holes later.

Step 2: Poke the Holes

Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the cake, spacing them about half an inch to an inch apart. Push almost to the bottom to make plenty of room for pudding to soak in. Wipe off the spoon between pokes if the cake starts clinging to it—this will prevent pulling out big chunks.

Step 3: Prepare the Banana Pudding

Whisk together the banana instant pudding and cold milk in a bowl, just as the pudding package instructs. The banana aroma will sweep you away instantly! Work quickly, as it starts to set almost immediately—this is what keeps the pudding luscious but not runny.

Step 4: Pour and Chill

Gently pour the banana pudding mixture over the poked cake, then use a spatula to spread it evenly, nudging pudding into each hole and over the cake’s surface. Slide the entire pan into the fridge and chill for at least an hour. This helps the pudding fully set, marrying with the cake for that melt-in-your-mouth experience only Banana Pudding Poke Cake can deliver!

Step 5: Layer with Whipped Topping

Once the pudding is set, spread a blanket of whipped topping (or whipped cream) evenly over the entire cake. Smooth it out to the edges to create a gorgeous, creamy look—this is the moment the cake transforms into showstopper territory.

Step 6: Add Toppings and Serve

Right before serving, scatter crumbled Nilla wafers and banana slices over the top for texture and a flash of fresh flavor. Remember, bananas darken as they sit, so it’s best to add them at the last minute for the prettiest presentation.

How to Serve Banana Pudding Poke Cake

Garnishes

The crowning glory for this Banana Pudding Poke Cake is all about those toppings! Crumbled Nilla wafers add irresistible crunch, while fresh banana slices bring that pop of sunshine and old-fashioned charm. For extra pizzazz, a sprinkle of toasted coconut or even a dusting of cinnamon makes it feel extra celebratory.

Side Dishes

This cake shines brightest as a sweet finale to cookouts, Sunday suppers, and potlucks. Pair it with classic Southern favorites—think fried chicken, pulled pork, macaroni salad, or even a crisp green salad for a lighter touch before dessert.

Creative Ways to Present

Try serving the Banana Pudding Poke Cake in individual mason jars or parfait cups for parties or picnics, layering cubes of cake with pudding and toppings for a portable treat. Want to impress? Arrange extra whole Nilla wafers upright around the edge of the cake for a bakery-style border that’s both eye-catching and tasty.

Make Ahead and Storage

Storing Leftovers

Leftover Banana Pudding Poke Cake stores beautifully covered in the fridge for 2–3 days. Just keep it in the original pan and seal tightly with plastic wrap or foil—the pudding keeps the cake tender and moist!

Freezing

While the cake and pudding freeze well, bananas can become mushy and the texture of whipped topping might change. If you’d like to freeze, do so before adding fresh bananas and crumbled cookies—wrap slices tightly and thaw in the fridge, then add garnishes fresh.

Reheating

No reheating required! Serve Banana Pudding Poke Cake straight from the fridge for the best creamy texture and refreshing chill, especially on warm days.

FAQs

Final Thoughts

I can’t help but smile every time I make—or eat!—this Banana Pudding Poke Cake. It’s a joyful, generous dessert that makes friends and family feel instantly at home. If you’re craving pure banana pudding bliss with a fun twist, give this recipe a try. I know it’ll become an instant favorite in your kitchen, too!

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