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Banana Pudding Poke Cake

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A luscious and creamy dessert that combines the flavors of classic banana pudding with a moist, poke-style cake. Perfect for potlucks, family gatherings, or anytime you crave a sweet treat!

Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) yellow cake mix

  • 1 cup water

  • ½ cup vegetable oil

  • 3 large eggs

  • 2 ripe bananas, mashed

For the Pudding Layer:

  • 2 boxes (3.4 oz each) instant banana pudding mix

  • 4 cups cold whole milk

  • 1 can (14 oz) sweetened condensed milk

For the Topping:

  • 1 tub (8 oz) whipped topping (Cool Whip), thawed

  • 1 cup vanilla wafer cookies, crushed

  • 1 banana, sliced (for garnish, optional)

Instructions

1. Preheat the Oven & Prepare the Cake:

  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  • In a large bowl, mix cake mix, water, oil, eggs, and mashed bananas until smooth.

  • Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

2. Poke Holes in the Cake:

  • Let the cake cool for 10 minutes.

  • Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.

3. Make the Pudding Mixture:

  • In a bowl, whisk together pudding mixes, cold milk, and sweetened condensed milk until smooth.

  • Pour the pudding evenly over the cake, allowing it to seep into the holes.

4. Chill the Cake:

  • Refrigerate for at least 2 hours (or overnight) to let the pudding set.

5. Add the Topping & Serve:

  • Spread whipped topping over the chilled cake.

  • Sprinkle crushed vanilla wafers on top and garnish with banana slices if desired.

  • Slice and serve chilled.

Serving Suggestions:

  • Serve with a drizzle of caramel sauce for extra richness.

  • Pair with a scoop of vanilla ice cream for an indulgent dessert.

  • Great with a cup of coffee or milk.

Notes

Pro Tips:

  • Use ripe bananas for the best natural sweetness.

  • For extra banana flavor, add ½ tsp banana extract to the cake batter.

  • Substitute Greek yogurt for oil for a slightly healthier version.

Common Mistakes to Avoid:

  • Overbaking the cake—it should be moist for the pudding to soak in.

  • Skipping the chilling step—the cake needs time to absorb the pudding.

  • Using warm milk—it will prevent the pudding from setting properly.

Storage Instructions:

  • Store covered in the refrigerator for up to 3 days.

  • Best enjoyed within 24 hours for optimal freshness.

  • Avoid freezing, as the texture may change.

Enjoy your Banana Pudding Poke Cake!

Find it online: https://bakesbliss.com/banana-pudding-poke-cake/