Easy Banana Pudding Poke Cake Recipe

Introduction

This Easy Banana Pudding Poke Cake combines moist yellow cake with creamy banana pudding for a delightful, crowd-pleasing dessert. Topped with whipped cream, vanilla wafers, and fresh bananas, it’s simple to make and perfect for any occasion.

Ingredients

• 1 box yellow cake mix
• 2 boxes banana pudding, instant (small boxes)
• 4 cups milk
• 8 oz. whipped topping
• 2 cups crushed vanilla wafers
• 3 bananas, sliced

Instructions

1. Step 1: Prepare the yellow cake in a 9×13-inch pan according to the directions on the box.
2. Step 2: Once baked, allow the cake to cool for about 5 to 10 minutes.
3. Step 3: Using the back of a spoon, poke several holes evenly into the top of the warm cake.
4. Step 4: In a bowl, whisk together the banana pudding mix and milk until smooth and lump-free.
5. Step 5: Pour the pudding mixture evenly over the cake, allowing it to fill the holes.
6. Step 6: Refrigerate the cake for at least 2 hours, or until the pudding sets.
7. Step 7: Spread the whipped topping evenly over the chilled pudding layer.
8. Step 8: Sprinkle crushed vanilla wafers over the whipped topping.
9. Step 9: Arrange sliced bananas on top as desired. Serve immediately or keep refrigerated.

Tips & Variations

• Use ripe but firm bananas to prevent browning and softness in the topping.
• For extra flavor, add a splash of vanilla extract to the pudding mix before pouring it onto the cake.
• Substitute crushed graham crackers for vanilla wafers for a slightly different texture and taste.
• Try layering banana slices between the cake and pudding for more banana flavor throughout.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Because it contains fresh bananas and pudding, it’s best enjoyed cold and within a few days. To reheat, it is not recommended as the pudding and topping are best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Simply assemble all the layers except for the bananas on top, add the banana slices just before serving to keep them fresh.

Can I use homemade banana pudding instead of instant mix?

Absolutely! Homemade pudding will work well and add a rich, fresh flavor. Just make sure it’s fully set before pouring it over the cake.

Easy Banana Pudding Poke Cake Recipe

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★★★★★

4.9 from 121 reviews

This Easy Banana Pudding Poke Cake is a delightful and simple dessert combining tender yellow cake, creamy banana pudding, and a topping of whipped cream, vanilla wafers, and fresh banana slices. Perfect for gatherings or a sweet treat, its poke cake technique ensures luscious pudding in every bite.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake

• 1 box yellow cake mix
• Ingredients as required by cake mix box (usually eggs, oil, water)

For the Pudding

• 2 boxes instant banana pudding (small boxes, about 3.4 oz each)
• 4 cups milk

For the Topping

• 8 oz whipped topping (such as Cool Whip)
• 2 cups crushed vanilla wafers
• 3 bananas, sliced

Instructions

1. Prepare the Cake: Preheat your oven and prepare the yellow cake mix according to the package directions, using a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean.
2. Cool Slightly: Once the cake is baked, allow it to cool in the pan for about 5-10 minutes, so it is warm but not hot.
3. Poke the Cake: Using the back of a spoon, gently poke several holes evenly across the surface of the cake to allow the pudding to seep in.
4. Prepare the Pudding: In a mixing bowl, whisk together the instant banana pudding mix and 4 cups of milk until smooth and thickened, with no lumps.
5. Pour the Pudding: Evenly pour the prepared pudding over the warm cake in the pan, making sure to fill all the holes poked earlier.
6. Chill to Set: Place the cake in the refrigerator for at least 2 hours to allow the pudding to fully set inside the cake.
7. Add Whipped Topping: After chilling, spread the whipped topping evenly over the pudding layer on top of the cake.
8. Top with Wafers and Bananas: Sprinkle the crushed vanilla wafers evenly over the whipped topping, then arrange fresh banana slices on top as desired.
9. Serve and Store: Serve the cake chilled and enjoy. Be sure to refrigerate any leftovers to keep the pudding fresh.

Notes

• You can substitute homemade banana pudding if preferred, but instant pudding makes the process quicker and simpler.
• Crushing the vanilla wafers finely helps them blend better with the whipped topping.
• For best flavor and texture, consume the cake within 2 days of preparation.
• This cake can be made a day ahead and kept refrigerated, allowing flavors to meld beautifully.
• Use ripe but firm bananas to prevent browning too quickly on the topping.

Keywords: banana pudding poke cake, easy banana pudding cake, poke cake dessert, yellow cake pudding dessert, banana dessert recipe, no bake pudding cake