Banana Pudding Poke Cake Recipe

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By: Becky HardinPosted: 6/13/23Updated: 8/21/23

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Banana Pudding Poke Cake is an easy to make summer dessert that always disappears first at parties and potlucks. This recipe features a box of cake mix that’s dressed up deliciously with creamy vanilla pudding, fluffy whipped cream, sweet vanilla wafer cookies and plenty of fresh bananas!

Table of Contents

What’s in Banana Poke Cake with Pudding

You only need 6 ingredients to make this banana cake recipe!

Yellow Cake Mix: Grab your favorite brand for this easy cake mix recipe! Betty Crocker is usually my go-to, but any other box will also work.
Water
Vegetable Oil: This is what gives the cake its moisture.
Eggs: I prefer to use free-range organic eggs when I can.
Instant Vanilla Pudding Mix: Any brand will do the trick.
Milk: Whole milk always yields the best consistency for instant pudding.
Bananas: Add more or less depending on how much banana flavor you’re craving!
Cool Whip: Make sure it’s fully thawed from frozen prior to using.
Vanilla Wafer Cookies: Nilla Wafers is the most classic cookie to use here, but you can feel free to grab another brand if you’d prefer.

PRO TIP: Make sure the cake is fully cooled before adding the pudding and cream topping.

Can I add more banana flavor?

Sure thing! An easy way to create even more banana flavor in this easy poke cake recipe is to use banana pudding instead of vanilla. You should be able to find a box of it at the grocery store. If you’d like to make your own banana pudding from scratch, I’ve got a great recipe HERE!

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How to Store

This banana pudding poke cake should be kept refrigerated and covered tightly with plastic wrap. It’s best enjoyed within 2 days – after that the bananas will start to brown. I don’t recommend freezing poke cake.

Serving Suggestions

This cake can be made ahead of time so it’s a great potluck dessert, summer dessert, or for any other summer soiree you have planned!

More Easy Cake Recipes We Love

Strawberry Lemonade Poke Cake
Lemon Meringue Cheesecake
Strawberry Pound Cake
Apple Bundt Cake
Gooey Butter Cake
White Layer Cake
Funfetti Cake
Black Magic Cake

Recipe

4.69 from 29 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 1 hour hour

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Ingredients

▢ 15.25 ounces box yellow cake mix 432 grams (1 box), Betty Crocker recommended
▢ 1 cup water 227 grams
▢ ½ cup vegetable oil 100 grams
▢ 3 large eggs 150 grams
▢ 6.8 ounces instant vanilla pudding mix 193 grams (2 boxes)
▢ 3 cups milk 681 grams
▢ 3 bananas thinly sliced and divided
▢ 16 ounces Cool Whip 454 grams
▢ 20 vanilla wafer cookies 75 grams, whole and crushed

Recommended Equipment

Kitchen Scale (optional)
9×13 Baking Pan

Instructions

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
Prepare the cake mix according to box instructions. Pour the batter into the prepared pan and bake according to the package directions. Allow to cool for 10 minutes.
15.25 ounces box yellow cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
While the cake is cooling, make the pudding. In a small bowl, whisk together pudding packets and milk until thickened.
6.8 ounces instant vanilla pudding mix, 3 cups milk
Using the end of a wooden spoon, poke holes all over the cake. Spread pudding mixture on top and top, then layer with ⅔ of the banana slices. Cover with plastic wrap and refrigerate at least 30 minutes.
3 bananas
Spread whipped cream on top, then garnish with the remaining bananas and sprinkle all over with vanilla wafers.
16 ounces Cool Whip, 20 vanilla wafer cookies

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Use a 9×13 inch pan for this poke cake recipe.
Adjust the cake ingredients to match your box of cake mix, if needed.
Make sure the cake is fully cooled before adding the cream topping.
Toss the banana slices with lemon juice to prevent browning.
Keep covered and refrigerated before serving.

Storage:Store banana pudding poke cake in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Serving: 1slice Calories: 457kcal (23%) Carbohydrates: 71g (24%) Protein: 7g (14%) Fat: 17g (26%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 6g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 60mg (20%) Sodium: 474mg (21%) Potassium: 284mg (8%) Fiber: 2g (8%) Sugar: 44g (49%) Vitamin A: 251IU (5%) Vitamin C: 3mg (4%) Calcium: 202mg (20%) Iron: 1mg (6%)

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How do you make holes in poke cake?

The cake should be cooled slightly when you make the holes, but it can still be warm. Use a wooden spoon with a thin, rounded handle to poke holes all over the top of the cake. I make the holes about 3/4 of the way through the cake, not all the way to the bottom.

How do you prevent the bananas from browning on top?

If you want to make this banana pudding poke cake recipe several days ahead, go for it! To prevent the bananas from browning too quickly, you can toss them in some lemon or lime juice to slow the process. Use slightly under ripe bananas that won’t brown as quickly.

Why did my pudding and Cool Whip melt?

The cake was too hot! Avoid a melted mess by waiting for your poke cake to fully cool to room temperature prior to adding the vanilla pudding and whipped topping.

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.