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How to Make Banana Pudding Poke Cake
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If you like banana cream pie (and let’s face it, who doesn’t), you’ll love this Banana Cream Poke Cake recipe!!
If you’ve never made a poke cake before, you’re in for a real treat! Poke cakes generally consist of a cake baked in a 9×13 pan and then, as the name suggests, the cake is poked to create holes. A filling such as pudding or jello is poured over the cake and it soaks into the cake creating a ridiculously moist and delicious treat! The other great thing about poke cakes are that the longer they sit, the better they taste making them the perfect make ahead dessert. If you have a potluck dinner coming up, this cake is the perfect choice!
To make this recipe extra easy and fast, I start with a boxed yellow cake mix. If you have a favorite homemade from scratch cake, you can certainly use it in this recipe! I top it with pudding but I’ve also used a can of sweetened condensed milk from time to time just drizzling it over before I add the pudding.
I use whipped topping (such as Cool Whip) because it’s easy but you can use freshly whipped cream in this dessert as well. If you’re topping your cake with fresh banana slices, toss them in a little bit of lemon juice to keep it from browning and add them just before serving.
As I’m sure you can tell just by looking at the ingredients, this cake can be made with ANY flavor of cake mix or pudding following the same steps as below.
Here are a few of my favorite Pudding Poke Cake Combinations:
- Rich Chocolate: Chocolate Cake with Chocolate Pudding
- Boston Cream: Yellow cake, vanilla pudding & topped with an easy chocolate ganache
- Lemon Burst Poke Cake: Tender vanilla cake with extra lemony flavor added and lemon frosting!
- Grasshopper Poke Cake: Chocolate and Mint make the perfect moist cake!
- Strawberries & Cream Cake: White cake, vanilla pudding and fresh strawberry infused whipped topping.
The possibilities are endless so let your imagination go wild!
Banana Pudding Poke Cake
Ingredients
- box yellow cake mix
- 2 packages instant banana pudding mix
- 8 oz whipped topping
- Nilla Wafers
- 2 eggs
- ⅓ cup oil
- 2 cups milk
Instructions
- Prepare cake in a 9x13 pan as directed on package.
- While cake is cooling, prepare banana pudding as directed on package.
- Poke holes in cake with handle of a wooden spoon.
- Pour banana pudding across the top of the cake.
- Top with Cool Whip. Add crushed Nilla Wafers to the top of Cool Whip.
- Refrigerate at least 1 hour before serving.
Video
Nutrition
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Kimberly Shives says
What kind of oil do we use vegetable oil or olive oil? I’m making this for my 2 year olds birthday cake.
The Shortcut Kitchen EW says
We used vegetable oil in this recipe.
Katie says
Two boxes of cake mix is definitely a typo… I made two boxes which would not even fit into the pan specified and made more cake than the pudding and whip cream would cover… once we cut away half the cake it was a tasty and easy dessert.
CentsLess Meals C says
Yes, this recipe uses one cake mix Katie. I’m glad you enjoyed it!
Barbara A Newby says
IN THE VIDEO OF THE BANANA PUDDING CAKE IT SHOWS ADDING BUTTER BUT BUTTER IS NOT LISTED IN THE INGREDIENTS.
DO YOU ADD BUTTER OR NOT AND HOW MUCH.
CentsLess Meals C says
The butter is used to make the cake as instructed on your cake mix box. Each mix may have different instructions. Enjoy Barbara!
Marjorie Roy says
This recipe is just so simple, I will pass it along, thanks for the posting.
Lucy Speth says
Can you send me some other recipes that you use a cake mix and add ingredients to the mix and stir it all together and bake they were on Face book and I thought I saved them but now I can’t find them
Thanks very much
Dana says
Cindy, I just made the cake tonight. I used the small boxes and a small tub of the cool whip was plenty It is very good.
Cindy says
What size boxes of pudding do you use?