Ready for the creamiest, dreamiest dessert ever? This Banana Pudding Poke Cake is soft, rich, and filled with sweet banana pudding that melts into every bite. It’s the perfect mix of fluffy cake, velvety pudding, and a cloud of whipped topping, all in one simple recipe that anyone can make.
Why You’ll Love This Recipe
- Super easy to make with basic ingredients you already have.
- Moist and creamy with that classic banana pudding dessert flavor everyone loves.
- Perfect for parties, potlucks, or anytime you need a quick sweet fix.
Ingredients
Each ingredient plays a tasty role in making this the best banana pudding cake ever:
- Yellow cake mix: Creates the soft, tender base for our poke cake.
- Instant banana pudding mix: Brings that signature banana flavor.
- Cold milk: Helps the pudding set creamy and smooth.
- Whipped topping: Adds a fluffy, light layer on top.
- Fresh bananas: Sweet and fragrant, adding natural flavor.
- Vanilla wafers: Give crunch and that nostalgic banana pudding touch.
Step-by-Step Instructions
Follow these simple steps to make your own creamy pudding poke cake:
- Bake the cake as directed on the box, then let it cool slightly.
- Use the handle of a wooden spoon to poke holes all over the warm cake.
- Whisk together the banana pudding mix and milk until thickened, then pour it over the cake so it seeps into every hole.
- Chill the cake for about 30 minutes to let the pudding set perfectly.
- Spread a layer of whipped topping over the chilled cake, then top with sliced bananas and crushed vanilla wafers.
Pro Tips
- Use cold milk so your pudding sets up thicker and smoother.
- Let the cake cool before topping so the whipped layer doesn’t melt.
- Add extra banana slices just before serving for the freshest flavor.
- For a twist, try this Chessmen Banana Pudding version for a cookie-topped finish.
Mistakes to Avoid
When making banana pudding poke cake, avoid overbaking the cake or skipping the chill time — both can ruin that soft pudding texture. Don’t pour pudding that’s too runny or it’ll pool instead of soaking in. If you love trying banana twists, check out Quick High Protein Banana Pudding and Paula Deen Chocolate Banana Pudding for fun variations.
Serving Suggestions
Serve your easy banana pudding cold for the best texture. It pairs beautifully with iced coffee or a warm caramel drizzle. For a Southern-style treat, try it alongside Southern Banana Pudding with Condensed Milk or make smaller portions like Banana Bread Chia Pudding for mini desserts.
Banana Pudding Poke Cake
Equipment
- 9×13 Baking Dish
- Wooden Spoon
- Mixing Bowls
- Whisk
Ingredients
Cake Base
- 1 box yellow cake mix
- ingredients called for on the cake box (usually eggs, oil, water)
Filling and Topping
- 2 packages instant banana pudding mix 3.4 oz each
- 4 cups cold milk
- 1 container whipped topping 8 oz, thawed
- 2 bananas sliced
- 1 cup vanilla wafers crushed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Prepare and bake the yellow cake mix as directed on the box. Let it cool slightly.
- Use the handle of a wooden spoon to poke holes all over the warm cake.
- Whisk together the banana pudding mix and cold milk until thickened.
- Pour the pudding evenly over the cake, allowing it to fill the holes. Spread any excess across the top.
- Chill the cake for 30 minutes to allow the pudding to set.
- Spread whipped topping over the chilled cake. Top with sliced bananas and crushed vanilla wafers just before serving.
Notes
- For best results, add fresh banana slices just before serving to prevent browning.
- Letting the cake chill overnight enhances the flavor.
- Avoid overbaking and ensure pudding is thick before pouring.
FAQs
How do I keep bananas from turning brown in banana pudding desserts?
Toss sliced bananas with a little lemon juice before adding them to the cake. The acid slows browning without changing the flavor too much. Always add them right before serving for that fresh, golden look.
Can I make this poke cake ahead of time?
Yes! In fact, this banana pudding cake tastes even better after chilling overnight. Just keep it covered in the fridge and add the bananas on top right before serving to keep them fresh.
What’s the best way to store leftover banana dessert recipes?
Store leftovers tightly covered in the refrigerator for up to 3 days. The flavors blend beautifully as it sits, making it even creamier the next day. Avoid freezing since pudding textures don’t hold up well after thawing.
Conclusion
This banana pudding poke cake is the ultimate comfort dessert that brings together creamy pudding, soft cake, and sweet bananas in every bite. Save this recipe for your next gathering or just a cozy weekend bake, and don’t forget to pin it to your favorite poke cakes board for later!
