Banana Pudding Poke Cake Recipe

I make this because life asks for simple, sentimental desserts that don’t require a culinary degree. This is a layered banana pudding poke cake — moist cake, pockets of vanilla pudding & sweetened condensed milk soaking in, sliced bananas, and crushed wafers for crunch. It’s silly, nostalgic, and the kind of thing you can both serve to company and eat cold straight from the pan at midnight without shame.

My husband calls it “the pan that wins hearts.” He swears the secret is the crunchy bits on top — which, fine, he eats most of — and our toddler insists on pointing at the bananas like they’re celebrity guests. This cake turned into our go-to when guests say “bring dessert” because it’s forgiving, fast, and always looks impressive in an imperfect, homey way. Once I made it for a neighborhood potluck and someone asked for the recipe while scraping the last crumbs from the dish. That felt good.

Kitchen Talk

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This cake is where I learned to be okay with messy things. The first time I tried poking a cake, I stabbed it like I was mediating a tiny feud and made too many holes — the top turned into a pudding swamp. Now I poke in a grid and call it meditative. Also, don’t slice the bananas too early unless you like brown sadness; I slice just before assembly or toss them in a little lemon juice if they need to wait. Once I accidentally used instant banana-flavored pudding and the kids declared it “banana candy” (they were not wrong), but I prefer classic vanilla or banana pudding for balance.

Shopping Tips

– Fruit: Choose bananas that are yellow with a few brown specks — ripe enough for sweetness but not mushy. Avoid fully black bananas unless you’re baking them into something else.
– Baking Basics (Flour/Sugar/Leaveners): If you’re using a boxed cake mix, any basic yellow or vanilla cake mix works; if you bake from scratch, pick a reliable yellow cake recipe and don’t overmix.
– Dairy: Grab a stable whipped topping (or heavy cream if you want to whip fresh) and full-fat pudding mixes for richer flavor; low-fat can get watery.
– Fats & Oils: Use the fat called for by your cake recipe or mix — butter gives better flavor than oil, but oil keeps the cake moister over days.
– Crunch Extras: Nilla wafers are classic; shortbread or graham crumbs also work if the store is out.

Prep Ahead Ideas

– Bake the cake a day ahead and let it cool completely before poking and adding pudding — it soaks up the filling even better overnight.
– Make the pudding and chill it in a covered container; spread it on right before guests arrive so the bananas don’t brown.
– Slice bananas the day of and store them in an airtight container with a squeeze of lemon juice to keep them looking fresh.
– Keep crushed wafers separate in a zip-top bag until assembly so they stay crunchy.

✔Time-Saving Tricks

– Use instant pudding and store-bought whipped topping — huge time saver for busy nights.
– Boxed cake mix is totally fine here; it shaves off mixing and measuring without losing the vibe.
– Crush wafers in a zip-top bag with a rolling pin while the cake cools — fast and no-mess.
– Slice bananas with an egg slicer for even coins in two seconds.

✔Common Mistakes

– Waiting too long to add bananas: they go brown and soggy. Fix: toss slices in a little lemon juice and press them in at the last minute.
– Over-poking the cake: I did this once and the top collapsed into a puddle. Fix: poke in a loose grid, not full-on Swiss cheese.
– Pudding too runny: happens if you skimp on chill time. Fix: refrigerate longer or fold in a bit of whipped topping to thicken.
– Applying the wafer crumbs too early: they can soak up moisture and go limp. Sprinkle them right before serving.

What to Serve It With

– A strong cup of coffee or espresso for balance.
– Vanilla ice cream or salted caramel ice cream for extra indulgence.
– Fresh berries tossed with a little sugar and lemon to cut through the sweetness.
– A simple green salad if you want something bright and sharable.

✔Tips & Mistakes

– Let the cake cool fully before poking, or you’ll have puddle issues.
– Don’t slice bananas too far ahead — brown slices are sad slices.
– If your pudding is very firm, fold in whipped topping for silkiness.
– Serve chilled for best texture; room temp makes it looser.

✔Storage Tips

Store leftovers covered in the fridge for up to 3 days — the wafer topping softens over time but it’s still delicious. Cold is actually delightful; I have eaten this straight from the fridge for breakfast and would do it again with no shame. If you want to revive some crunch, sprinkle a few fresh crushed wafers on top before serving.

✔Variations and Substitutions

Swap vanilla pudding for banana or butterscotch for a twist, or use coconut pudding and toasted coconut for a tropical spin. Gluten-free? Use a gf cake mix and gf wafers. Dairy-free: try coconut milk pudding and a dairy-free whipped topping — it changes the flavor but keeps the structure. If you’re out of Nilla wafers, crushed graham crackers or shortbread work fine. I’ve even thrown in a handful of chopped toasted pecans for crunch when guests bring nuts to the party.

Frequently Asked Questions

Banana Pudding Poke Cake Recipe

This easy Banana Pudding Poke Cake layers moist vanilla cake with creamy banana pudding, fresh bananas, and a cloud of whipped topping. It’s comfort-dessert perfection for parties or potlucks.

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Prep Time: 25 minutes minutes

Cook Time: 28 minutes minutes

Total Time: 53 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 15.25 oz yellow cake mix standard box size
• ▢ 3 large eggs
• ▢ 1 cup water
• ▢ 0.33 cup vegetable oil
• ▢ 6.8 oz instant banana pudding mix total weight for two small boxes
• ▢ 3.75 cup cold milk for mixing the pudding
• ▢ 14 oz sweetened condensed milk optional for extra richness
• ▢ 3 ripe bananas, sliced
• ▢ 12 oz whipped topping thawed
• ▢ 2 cup vanilla wafer crumbs lightly crushed, plus a few whole for garnish
• ▢ 1 tsp vanilla extract optional

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x13-inch baking pan.
• Whisk cake mix, eggs, water, oil, and vanilla until smooth, about 2 minutes.
• Pour batter into the pan and smooth the top.
• Bake until golden and a toothpick tests clean, 26–30 minutes.
• Cool the cake 10 minutes. Poke deep holes all over with a wooden spoon handle.
• Drizzle condensed milk over the warm cake, letting it seep into holes (optional).
• Whisk pudding mix with cold milk for 2 minutes until slightly thickened.
• Pour pudding over the cake, nudging it into holes. Chill 30 minutes to set.
• Layer sliced bananas evenly over the pudding.
• Spread whipped topping over bananas. Sprinkle with crushed wafers.
• Chill at least 2 hours before slicing for neat pieces.

Notes

Swap in one box of vanilla pudding and one box of banana pudding for a milder banana flavor. For a lighter version, skip the condensed milk and use reduced-fat whipped topping. Leftovers keep well, covered and refrigerated, for up to 3 days; add bananas just before serving to prevent browning.

This recipe is an original creation inspired by classic Banana Pudding Poke Cake Recipe flavors. All ingredient ratios and instructions are independently developed.