Jello Banana Pudding Poke Cake
This Jello Banana Pudding Poke Cake is soft, creamy, nostalgic, and just a little messy—in the best way. Great for summer‑memories or casual get‑togethers.
Equipment
- 9×13‑inch baking pan
- Wooden spoon handle (for poking holes)
- Mixing Bowls
- Spatula
Ingredients
Cake Base
- 1 box yellow cake mix
- eggs, oil, and water (according to cake mix instructions)
Pudding Layer
- 1 box banana cream Jello pudding mix (instant)
- 2 cups whole milk cold
Topping & Extras
- 2 ripe bananas – sliced
- whipped topping (Cool Whip) or homemade whipped cream
- vanilla wafers – crushed
Instructions
- Preheat oven and prepare the cake mix according to box instructions. Pour batter into a 9×13‑inch baking pan and bake as directed. Let cool slightly.
- Use the handle of a wooden spoon (or similar) to poke holes all over the surface of the warm cake so the pudding will seep in.
- In a bowl, whisk together the banana cream pudding mix and the cold milk until smooth (before it becomes too thick).
- Pour the pudding mixture over the cake, making sure it seeps into the holes and covers the top evenly. Spread gently with a spatula if needed.
- Chill the cake in the refrigerator for at least 2 hours (overnight is even better) so the layers set.
- Layer the sliced bananas over the chilled pudding layer, then spread the whipped topping over the bananas in one smooth layer.
- Finally, sprinkle the crushed vanilla wafers evenly on top. Add banana slices or drizzle of caramel if desired right before serving.
Notes
- Feel free to swap or layer more pudding flavors (vanilla + banana) for extra impact.
- Homemade whipped cream adds a special touch.
- For best visual presentation, add banana slices just before serving so they don’t brown.