If you love classic banana pudding, wait until you try it in cake form! Banana Pudding Poke Cake takes everything you love about the traditional dessert — creamy pudding, whipped topping, and vanilla wafers — and transforms it into the ultimate potluck or party dessert. It’s sweet, nostalgic, and so easy to make that it feels almost effortless.
The first time I made this cake, it was for a summer barbecue. I wanted something cold and creamy but simple enough to make ahead. The way the pudding soaked into the fluffy cake made every bite melt-in-your-mouth soft. Everyone went back for seconds, and now this cake lives right next to my Cranberry Orange Walnut Bread and White Chocolate Peppermint Cookies as a go-to crowd favorite.
Banana Pudding Poke Cake
Ingredients
Equipment
Method
- Prepare the cake mix according to the package directions. Pour into a greased 9×13-inch baking dish and bake as directed. Let the cake cool for about 10 minutes after baking.
- Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about an inch apart.
- In a large bowl, whisk together banana pudding mix and cold milk for 2 minutes until smooth and slightly thickened.
- Pour the pudding evenly over the cake, making sure it seeps into the holes. Use a spatula to spread it evenly across the top.
- Cover and refrigerate for at least 2 hours (overnight is even better).
- Spread the whipped topping over the chilled cake, then garnish with sliced bananas and crushed vanilla wafers before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Banana Pudding Poke Cake
This cake is soft, creamy, and bursting with banana flavor. It’s the perfect dessert for any season — cool enough for summer and comforting enough for winter gatherings. Plus, you can make it ahead of time, and it tastes even better the next day.
If you love quick, no-fuss desserts like my Strawberry Shortcake Puppy Chow or Pink Party Donuts, this will become your new favorite sheet cake recipe.
Ingredients You’ll Need
For the Cake:
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- 2 boxes (3.4 oz each) instant banana pudding mix
- 4 cups cold milk
- 1 cup sliced bananas
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1 cup crushed vanilla wafers (or more for garnish)
Optional Add-ins:
- 1 teaspoon vanilla extract for extra flavor
- A drizzle of caramel for topping
If you love dessert mashups like this, you’ll also adore my Pistachio Chocolate Bar Cookies — same crowd-pleasing vibes, totally different flavor profile.
How to Make Banana Pudding Poke Cake
Step 1: Bake the Cake
Prepare the cake mix according to the package directions. Pour into a greased 9×13-inch baking dish and bake as directed. Let the cake cool for about 10 minutes after baking.
Step 2: Poke the Holes
Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about an inch apart.
Step 3: Make the Pudding
In a large bowl, whisk together banana pudding mix and cold milk for 2 minutes until smooth and slightly thickened.
Step 4: Pour and Spread
Pour the pudding evenly over the cake, making sure it seeps into the holes. Use a spatula to spread it evenly across the top.
Step 5: Chill the Cake
Cover and refrigerate for at least 2 hours (overnight is even better).
Step 6: Top and Serve
Spread the whipped topping over the chilled cake, then garnish with sliced bananas and crushed vanilla wafers before serving.
If you enjoy creamy layered desserts, this one’s as fun and satisfying as my Creamy Lemon Garlic Shrimp Orzo — same cozy comfort, different craving.
Tips for the Best Banana Pudding Poke Cake
- Use instant pudding: Cooked pudding won’t soak properly into the cake.
- Chill well: The longer it sits, the creamier it gets.
- Add bananas before serving: Keeps them from browning.
- Use whipped cream or Cool Whip: Either works beautifully!
Those simple tips are the same kind of foolproof touches that make my Cheesy Scalloped Potatoes a guaranteed success every time.
How to Store and Serve
Storage: Cover and refrigerate for up to 3 days. Add fresh bananas before serving for best results.
Freezing: Freeze without the bananas or topping for up to 2 months. Thaw overnight in the fridge.
Serving: Serve chilled — it’s best straight from the refrigerator!
Like my Christmas Bread Recipe, this dessert tastes even better on day two once all the flavors blend.
Flavor Variations
- Strawberry Banana Poke Cake: Use strawberry pudding and sliced strawberries.
- Chocolate Banana Poke Cake: Replace banana pudding with chocolate pudding and drizzle fudge on top.
- Caramel Banana Pudding Cake: Add caramel sauce between the pudding and topping layers.
- Peanut Butter Banana Cake: Add a swirl of peanut butter to the pudding for a fun twist.
If you love creative flavor swaps like these, you’ll enjoy my Cheesy Broccoli Rice Casserole — easy, flexible, and always delicious.
Frequently Asked Questions
1. Can I make it a day ahead?
Yes — in fact, it’s even better the next day once the pudding soaks into the cake.
2. Can I use homemade banana pudding?
Definitely! Just make sure it’s thick enough to pour into the holes.
3. Can I skip the wafers?
Sure — try crushed graham crackers or shortbread instead.
4. Can I make it from scratch instead of a mix?
Absolutely — use your favorite yellow or white cake recipe if you prefer homemade.
The Final Bite
This Banana Pudding Poke Cake is sweet, creamy, and full of nostalgic flavor. The pudding seeps into the cake, making every bite soft and dreamy, while the vanilla wafers and bananas add texture and freshness. It’s the kind of dessert that disappears fast at any gathering — classic comfort food made easy.
Serve it after a cozy dinner like my Cajun Seafood Alfredo or alongside my Hot Cocoa Mix Recipe for a comforting finish.