Banana Pudding Poke Cake

Indulge in the delightful combination of banana pudding flavors and moist cake layers with this Banana Pudding Poke Cake. This heavenly treat features creamy pudding, fresh bananas, and a luscious whipped topping, making it perfect for any occasion.

Why You’ll Love This Recipe:

This Banana Pudding Poke Cake is a delicious twist on the classic dessert, offering a perfect balance of flavors and textures. The moist cake infused with banana essence, layered with creamy pudding, and topped with fresh bananas and whipped cream is sure to impress your taste buds.


  • 1 box yellow cake mix (15.25 oz)
  • 3 overripe bananas, mashed
  • ¾ cup water
  • ¼ cup vegetable oil
  • 3 large eggs
  • 2 packages instant banana pudding (3.4 oz each)
  • 4 cups milk (whole, %1, or skim)
  • 1 cup heavy whipping cream
  • 2-3 bananas, sliced
  • 8 ounces Cool Whip (thawed)
  • 25 vanilla wafers


  1. Preheat the oven to 350°F and spray a 9×13 inch pan with cooking spray.
  2. In a large bowl, combine the cake mix, mashed bananas, water, vegetable oil, and eggs. Beat for 2 minutes until well combined.
  3. Spread the cake batter evenly into the prepared pan and bake for 25 minutes. Test for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done. Allow the cake to cool for 5 minutes.
  4. In another bowl, whisk together the instant banana pudding mix, milk, and heavy whipping cream until smooth.
  5. Use the handle of a wooden spoon or a knife to poke holes all over the cake. Pour some of the prepared pudding mixture over the cake, ensuring it fills the holes. Spread the remaining pudding mixture over the cake.
  6. Cover the cake with plastic wrap and refrigerate for 2 hours to set.
  7. Once chilled, arrange sliced bananas over the pudding layer, then spread the thawed Cool Whip over the bananas.
  8. Crush 4 or 5 vanilla wafers and sprinkle them over the top of the cake. Cut the cake into 20 slices and serve, topping each slice with additional banana slices and a vanilla wafer.

Prep Time: 15 min
Cooking Time: 25 min
Total Time: 40 min
Servings: 20


Store any leftover Banana Pudding Poke Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.

Recipe Tips:

For added flavor, you can sprinkle some crushed nuts or toasted coconut on top of the cake before serving. Feel free to customize the toppings based on your preferences for a unique twist on this classic dessert. Enjoy the creamy, banana-infused goodness of this Banana Pudding Poke Cake with family and friends!”

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