Print

Easy Banana Pudding Poke Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/easy-banana-pudding-poke-cake-recipe/