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)
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.
