This Banana Pudding Poke Cake recipe combines the creamy sweetness of banana pudding with the moist texture of cake, creating a delightful dessert perfect for any occasion. It's easy to make, customizable, and sure to be a hit with all ages.
1box yellow cake mixand ingredients called for on the box: typically eggs, oil, and water
2packages3.4 ounces each instant banana pudding
4cupsmilkwhole or 2% recommended
1tub8 ounces whipped topping (e.g., Cool Whip)
Vanilla waferscrushed (for topping)
Fresh bananassliced (optional, for garnish)
Instructions
Prepare the Cake: Bake the cake according to the package instructions in a 9x13-inch pan. Allow to cool slightly.
Poke Holes: With the handle of a wooden spoon, poke holes throughout the cake.
Prepare the Pudding: Whisk together the instant banana pudding mix and milk until smooth. Let sit for 1-2 minutes until slightly thickened but still pourable.
Assemble: Pour the pudding over the cake, ensuring it fills the holes. Refrigerate for 2 hours to set.
Decorate: Spread the whipped topping over the set pudding layer. Sprinkle with crushed vanilla wafers and add fresh banana slices if desired.
Chill: Refrigerate for an additional hour or until ready to serve.
Notes
For a richer cake, substitute water with milk and add an extra egg to the cake mix.
Lemon juice can prevent banana slices from browning if added as a garnish.
The cake can be frozen without the whipped topping and bananas for up to 3 months. Thaw in the refrigerator and add toppings before serving.
Experiment with different cake mix flavors or homemade pudding for a custom twist.