This Banana Pudding Poke Cake is the kind of dessert that makes me feel like I’m back at a family gathering. It’s soft, creamy, and full of that nostalgic banana flavor I love. The cake soaks up the pudding, making every bite perfectly moist and rich, while the whipped topping and crushed vanilla wafers give it that classic Southern finish.

Why I Love This Recipe

I love how easy and satisfying this recipe is. It starts with a simple box cake mix, but once I add the banana pudding and whipped topping, it becomes something special. It’s perfect for potlucks, holidays, or just when I’m craving a chilled, creamy dessert that hits all the right notes.

Ingredients

1 box yellow cake mix (plus ingredients called for on the box: eggs, oil, water)
2 packages (3.4 oz each) instant banana pudding mix
4 cups cold milk
1 container (8 oz) whipped topping, thawed
20 vanilla wafers, crushed
2 ripe bananas, sliced (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I bake the cake in a 9×13-inch pan according to the instructions on the box. Once it’s out of the oven, I let it cool for about 10 minutes.
Using the handle of a wooden spoon, I poke holes all over the cake. I make sure they go deep so the pudding can seep through.
In a bowl, I whisk together the banana pudding mixes with the cold milk until it thickens slightly.
I pour the pudding evenly over the cake, gently spreading it to fill the holes.
I refrigerate the cake for at least 2 hours so the pudding sets and everything chills nicely.
Once it’s chilled, I spread the whipped topping over the top and sprinkle on the crushed vanilla wafers.
Just before serving, I like to add sliced bananas for an extra pop of flavor and freshness.

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Chill Time: 2 hours
Total Time: about 2 hours 45 minutes

Variations

Switch the pudding: I sometimes use vanilla or cheesecake pudding if I don’t have banana on hand.
Add fresh bananas inside: I layer banana slices between the pudding and whipped topping for more fruitiness.
Make it homemade: If I have extra time, I make homemade banana pudding instead of using instant.
Top with caramel drizzle: A light drizzle of caramel over the whipped topping gives it a sweet twist.
Use a white cake: I swap out yellow cake with white cake mix for a slightly lighter base.

Storage/Reheating

I keep leftovers covered in the fridge for up to 3 days. If I added banana slices, I usually eat it sooner since they can brown. I don’t reheat this cake—it’s meant to be served cold. It actually tastes even better the next day after everything has soaked in.

FAQs

Can I use a different flavor of cake?

Yes, I’ve made it with white cake and even butter pecan for a fun twist. It works great as long as the base holds up to the pudding.

What’s the best way to keep the bananas from turning brown?

If I’m adding bananas on top, I do it right before serving. I can also toss them in a little lemon juice to slow browning, though it may slightly change the taste.

Do I need to chill the cake?

Absolutely. Chilling helps the pudding set and lets the flavors soak into the cake. I always plan for at least 2 hours in the fridge.

Can I make this ahead of time?

Yes, I usually make it the night before if I’m taking it somewhere. I wait to add the banana slices until just before serving.

Will it work with homemade whipped cream?

Yes! I love using homemade whipped cream with a touch of vanilla—it gives it a fresh, airy feel. I just make sure it’s stable if I’m prepping in advance.

Conclusion

Banana Pudding Poke Cake is the ultimate mix of simple and delicious. It’s creamy, nostalgic, and always a hit no matter where I serve it. Once I made it the first time, it instantly became a favorite in my dessert lineup. It’s easy, impressive, and full of comforting flavor in every bite.

Banana Pudding Poke Cake

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Author: Linda
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: About 2 hours 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baked and Chilled
Cuisine: Southern American
Diet: Vegetarian

Print Recipe

Description

This Banana Pudding Poke Cake is a dreamy, creamy Southern-style dessert that’s as easy to make as it is to love. A soft yellow cake gets infused with rich banana pudding, topped with fluffy whipped topping, and finished with crushed vanilla wafers and fresh banana slices. Perfect for potlucks, parties, and holidays, this chilled dessert delivers nostalgic flavor in every bite.

Ingredients

1 box yellow cake mix (plus ingredients called for on the box: eggs, oil, water)
2 packages (3.4 oz each) instant banana pudding mix
4 cups cold milk
1 container (8 oz) whipped topping, thawed
20 vanilla wafers, crushed
2 ripe bananas, sliced (optional)

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Instructions

Bake the cake in a 9×13-inch pan according to the box directions. Cool for about 10 minutes.
Use the handle of a wooden spoon to poke holes all over the cake, going deep so the pudding seeps in.
In a bowl, whisk together banana pudding mixes with cold milk until slightly thickened.
Pour pudding evenly over the cake, spreading gently to fill the holes.
Chill in the fridge for at least 2 hours to set.
Spread whipped topping over the chilled cake.
Sprinkle crushed vanilla wafers on top.
Add sliced bananas just before serving for extra flavor and freshness.

Notes

Flavor swaps: Use vanilla or cheesecake pudding if banana isn’t available.
Fruit layers: Add banana slices between pudding and whipped topping.
Homemade option: Substitute homemade banana pudding if desired.
Extra topping: Drizzle with caramel sauce for a sweet twist.
Cake mix variety: Try white or butter pecan cake mix for variation.
Storage: Refrigerate leftovers up to 3 days. Best eaten within 1–2 days if topped with bananas.