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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Servings:
Ingredients
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.