Banana Pudding Poke Cake is the perfect anytime dessert. It brings to mind the deliciousness of a true Southern favorite and makes a lovely, cool, refreshing treat for a hot summer day!
One thing I don’t care for is a dry cake. UGH! It sticks to the roof of your mouth and feels like you’re eating sawdust. Can you relate?
That’s why I love a good poke cake. There is nothing dry about it, and they are really fun to make too. So many flavors packed into just one scrumptious cake. YUM!
Banana pudding is a classic summertime dessert. I grew up in the South and No-Bake Southern Banana Pudding was a summertime staple in our home.
Keep your eyes peeled for a Southern No-Bake Banana Pudding that I will be posting soon. You will NOT want to miss that. 😁
Ingredients Needed For Banana Pudding Poke Cake Recipe
- Yellow Cake Mix – a boxed mix works great or made from scratch works too if you love to bake
- Oil – vegetable oil or canola oil will work
- Banana-Flavored Pudding – instant banana pudding is perfect for this cake
- Cool Whip Topping – homemade is always a treat but store bought is yummy too
- Vanilla Wafer Crumbs
How to Make Banana Pudding Poke Cake
The process for putting together this banana cream poke cake is really very easy. Here’s how.
Mix the yellow cake mix, eggs, water, and oil together in a large mixing bowl. Bake the cake mix in a 9 x 13-inch pan for 35 minutes at 350 degrees.
After removing the cake from the oven, place it on the counter to cool for 15 minutes. Then place it in the fridge for another 15 minutes.
NOTE: The cake must be completely cool before poking the holes in the cake.
With the handle of a wooden spoon, poke holes in the cake.
Spread banana pudding across all the holes in the cake filling them with pudding.
With the cool whip topping, spread it across the top of the cake fully covering the top.
After slicing the bananas, place them on top of the cake.
Crumble the vanilla wafers and sprinkle the crumbs on the top of the bananas.
Put the cake in the refrigerator for at least 30 minutes to allow it to set.
Banana Pudding Poke Cake Recipe Notes And Tips
- Buy ripe bananas or let them ripen for a day or so after you buy them. They will be easier to slice and have that fresh banana flavor.
- Put vanilla wafers in zip lock bag and tap with rolling pin to crumble the wafers. If you want the crumble finer, put the wafers in a food processor.
- Love baking from scratch? Make your own cake instead of using a cake mix.
- If you love fresh whipped topping, make your own versus using pre-made.
Variations of Banana Pudding Poke Cake To Try
- Chocolate cake with raspberry pudding, fresh raspberries and dark chocolate shavings on top.
- White cake with blueberry pudding, fresh blueberries and crumbled blueberry fruit thins on top.
- White cake with chocolate pudding, fresh strawberries and chocolate graham cracker crumbles on top.
Here are some answers to questions you may have about this Banana Pudding Poke Cake.
Why is it called a poke cake?
Poke cakes came about around 1970 when Jell-O created the dessert to attempt to increase sales of their product.
How long will my Banana Pudding Poke Cake keep in the fridge?
Your poke cake should keep up to 2 – 3 days in an air-tight container or a pan with a cover that fits snug and tight. Any longer than 2 – 3 days and your cake will become too soggy and the fruit will not be as fresh.
How many holes do I put in my poke cake?
Poke holes in your cake about 1 inch apart making sure they are not too close and not too far apart. If they are too close together, your cake will be too moist and soggy inside. If they are too far apart, your cake may be dry and lacking pudding in some areas.
Can I freeze my Banana Pudding Poke Cake?
Yes, you can! The only suggestion I have is that you freeze the poke cake before you put the crumbled topping on. Depending on the topping, it may get soggy and soft during the defrosting process.
More Delicious Desserts Your Family Will LOVE!
- Creamy Instant Pot Fresh Berry Cheesecake
- Chocolate Chip Cake
- Easy Oreo Fudge
- Most Indulgent Healthy Apple Crisp
Pin For Later!
- 1 box of yellow cake mix
- 1/2 cup oil
- 1 cup water
- 3 eggs
- 2 cups banana pudding
- 8 oz cool whip cream
- 3 bananas
- 2 cups vanilla wafer crumbs
- Add cake mix, eggs, water and oil to large mixing bowl and mix together until well incorporated. Pour into 9 x 13 inch pan and bake on 350 degrees for 35 minutes.
- Once baked, let stand for 15 minutes on counter and then place in refrigerator for 15 more minutes. (Cake must be completely cool before poking holes.)
- Using a wooden spoon handle, poke holes in the cake.
- Spread banana pudding on top of cake filling the holes.
- Spread cool whip topping on top of the cake covering completely.
- . Slice bananas and lay slices on top of the cake.
- Crumble vanilla wafers in a zip lock bag. Sprinkle cookie crumbs on top of cake.
- Place cake in fridge for at least 30 minutes to set.
- Serve and ENJOY!