Poke cakes like this Banana Pudding Poke Cake are so fun and easy to make! All you need do is bake a cake in a pan, poke holes in it, and pour in your filling (in this case, instant banana pudding). The pudding seeps into the holes in the cake, making it moist and rich, and extra flavorful. Then we’ll top it with sliced ripe bananas, whipped cream, and crushed Nilla wafers, just like you’d find in a classic banana pudding dessert. Another version of a poke cake is my Better Than Sex Cake, which uses chocolate cake and chocolate pudding to make a decadent, irresistible dessert!
Why You’ll Love This Recipe
Ingredients In Banana Pudding Poke Cake
Here’s what you need to make this layered banana cake:
Cake Layer: A boxed yellow cake mix, plus eggs, melted butter, and a little bit of extra vanilla extract makes the perfect base layer for this cake. Ignore the instructions on the box, and use the recipe instructions to make the cake batter instead. Banana Pudding: Again, ignore the instructions on the package of Instant banana pudding mix. You simply need to mix it with cold milk to make this luscious filling. Be sure to use instant pudding, rather than the cook and serve type. Whipped Topping: I like to make fresh sweetened whipped cream for this cake because it’s really simple to do! You can also use a container of whipped topping if you prefer. Bananas: There’s a layer of sliced bananas under the whipped topping! Be sure to use ripe bananas that are yellow and have maybe just a few brown spots. Vanilla Wafers: An homage to the classic banana pudding recipe, these add some texture and crunch to the top of the cake.
Looking for more cake mix recipes? Try my easy Cake Mix Cookie Bars, or delicious cinnamon swirled Honey Bun Cake! Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Banana Pudding Poke Cake
Recipe Tips
Make large holes in this poke cake. For poke cakes with syrups or gelatin added to them, I often make small holes with a skewer or fork, but for this cake with banana pudding, holes made with the end of a wooden spoon are a perfect size. Let the cake cool first. Poke the holes only when the cake is fully cooled to room temperature. Don’t try to make the pudding ahead of time. You want it to be freshly mixed when you pour it into the cake, or it will set up and not flow freely into the holes you poked. If you like, this cake can be topped with about 8 ounces of whipped topping instead of fresh whipped cream. You don’t need to add sugar or vanilla to the whipped topping as it’s already sweetened. It’s much easier to spread whipped cream over sliced bananas than to spread it over pudding, so be sure to do the layers in order! Cake, then pudding, then bananas, then topping. Some versions of this recipe leave out the bananas, but I really enjoy them! Feel free to leave them out, you’ll have plenty of banana flavor from the pudding.
Storing Tips
This cake will store well for 2-3 days in the refrigerator. Be sure to cover it! I don’t recommend freezing this recipe, as the pudding will not be quite the same once thawed.
What To Serve With Banana Poke Cake
This banana pudding cake is the perfect dessert for any occasion! I especially like to make banana desserts in the summertime, so try this recipe the next time you’re making BBQ Chicken or Veggie Kabobs on the grill. Have fun making this delicious banana pudding poke cake! It’s so simple using a boxed cake mix and a few homemade touches make it super special. Don’t forget to Pin it! You can find it again the next time you need an easy dessert recipe. © Little Sunny Kitchen
