There’s nothing more comforting than a slice of creamy, dreamy banana pudding poke cake. It’s the perfect blend of soft sponge cake, creamy banana pudding, and fluffy whipped topping—all layered together in one heavenly dessert. Trust me, this recipe is pure magic and will leave your guests asking for seconds.
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating unforgettable moments. Whether you’re celebrating a special occasion or simply craving something sweet, this cake is guaranteed to impress. Here’s why it’s a favorite:
Versatile: Perfect for birthdays, holidays, or even a spontaneous dessert night. This cake can be dressed up or kept casual depending on the occasion.
Budget-Friendly: Uses pantry staples like boxed cake mix and pudding packets, so you don’t need to splurge on expensive ingredients. It’s a treat that won’t break the bank.
Quick and Easy: With straightforward steps, even beginners can tackle this recipe with confidence. No fancy techniques required—just follow along and enjoy the process.
Customizable: Add fresh bananas, nuts, or chocolate shavings to make it your own. The possibilities are endless!
Crowd-Pleasing: A guaranteed hit with both kids and adults. Who can resist a moist cake soaked in creamy banana pudding and topped with whipped goodness?
Ingredients
Cake Mix: Start with your favorite yellow cake mix. It’s the base of our delicious sponge.
Eggs: Adds richness and structure to the cake. Beat them lightly before adding to the batter.
Oil: Helps keep the cake moist and tender. Use vegetable oil or any neutral-flavored oil.
Water: Essential for activating the cake mix and achieving the right consistency.
Banana Pudding Mix: The star of the show. Choose your favorite brand for the best flavor.
Milk: Used to prepare the pudding. Whole milk works best for creaminess, but any milk will do.
Whipped Topping: Store-bought or homemade whipped cream adds a light, airy finish to the cake.
Bananas: Freshly sliced bananas bring natural sweetness and aroma to the dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this creamy masterpiece:
Prepare the Cake: Preheat your oven according to the cake mix instructions. Grease and flour a 9×13-inch baking pan. Combine the cake mix, eggs, oil, and water in a large bowl. Stir until smooth and pour the batter into the prepared pan. Bake until golden brown and a toothpick comes out clean.
Poke Holes: Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes all over the surface. These holes allow the pudding to soak into the cake.
Make the Pudding: In a separate bowl, prepare the banana pudding according to the package instructions using milk. Pour the warm pudding evenly over the cake, making sure it fills the holes. Let it set for about 15 minutes.
Add Whipped Topping: Spread a generous layer of whipped topping over the pudding-covered cake. Make sure to cover every inch for an extra creamy bite.
Decorate with Bananas: Arrange fresh banana slices on top of the whipped topping for added flavor and presentation. Cover the cake with plastic wrap and refrigerate for at least 2 hours to let the flavors meld together.
Serve and Enjoy: Slice and serve chilled. Garnish with additional whipped cream or a sprinkle of cinnamon if desired.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Prepare the cake a day in advance for better flavor development. Keep it refrigerated until ready to serve.
Spice It Up: Add a pinch of nutmeg or vanilla extract to the pudding for enhanced flavor.
Dietary Adjustments: Swap dairy products for plant-based alternatives to make the cake vegan-friendly. Coconut milk works beautifully in the pudding.
Storage Tips: Store leftovers in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for optimal taste.
Double the Batch: If you’re feeding a crowd, consider doubling the recipe and using two pans.
Nutrition Facts
Servings: 12
Calories per serving: 300 (approximate)
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
How to Serve Banana Pudding Poke Cake
This dessert pairs wonderfully with various accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Berries: Top the cake with strawberries, blueberries, or raspberries for a burst of color and flavor.
Crushed Nuts: Sprinkle chopped pecans or walnuts on top for added crunch and texture.
Chocolate Drizzle: Drizzle melted chocolate over the whipped topping for a decadent touch.
As a Standalone: Sometimes, this cake is rich enough to enjoy on its own. Simply slice and savor!
FAQ Section
1. Can I use a different type of cake mix?
Yes! Vanilla or butter cake mix would work well as substitutes. Just ensure the flavor complements the banana pudding.
2. Can I bake the cake in a different size pan?
Absolutely. Adjust the baking time accordingly if using smaller pans. A round cake tin might require longer baking time.
3. What type of milk should I use for the pudding?
Whole milk is ideal for creaminess, but almond milk, coconut milk, or skim milk also work depending on your preference.
4. How do I store leftover cake?
Keep it covered in the refrigerator for up to 3 days. For longer storage, freeze individual slices for up to 2 months.
5. Can I freeze the cake?
Yes! Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the fridge before serving.
6. Can I double the recipe?
Definitely. Doubling the recipe is a great idea if you’re hosting a larger gathering.
7. Is this recipe suitable for a gluten-free diet?
Not as written, but you can replace the cake mix with a gluten-free alternative and use gluten-free pudding mix.
8. Can I use instant pudding instead of cook-and-serve?
Yes, instant pudding works fine. Follow the package instructions for preparation.
9. Do I need to refrigerate the cake after assembling?
Yes, refrigeration helps the pudding set and enhances the overall texture of the cake.
10. Can I add other fruits besides bananas?
Absolutely! Pineapple chunks, mango slices, or kiwi pieces would complement the banana flavor beautifully.
Conclusion
There you have it a delightful and easy-to-make banana pudding poke cake that’s sure to steal the show at any gathering. With its luscious layers of cake, pudding, and whipped topping, it’s a dessert that satisfies everyone’s sweet tooth. So gather your ingredients, roll up your sleeves, and let’s bake something amazing! Your friends and family will thank you for sharing this delicious treat.
Print
Banana Pudding Poke Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Pudding Poke Cake is a soft and moist vanilla cake infused with creamy banana pudding, topped with fluffy whipped cream and crushed vanilla wafers. The ultimate easy dessert for banana lovers!
Ingredients
- 1 box yellow cake mix (plus ingredients needed to prepare it)
- 2 small boxes (3.4 oz each) instant banana pudding mix
- 4 cups milk
- 1–2 cups whipped topping
- 20 vanilla wafers, crushed
- Sliced bananas (as desired)
Instructions
- Bake the Cake: Prepare the yellow cake according to the package instructions and bake in a 9×13-inch pan. Let it cool slightly.
- Poke the Holes: Using the handle of a wooden spoon, poke holes evenly across the cake, making sure they are deep enough for the pudding to soak in.
- Prepare the Pudding: In a bowl, whisk together the banana pudding mix and milk until smooth.
- Fill the Cake: Pour the pudding mixture over the cake, ensuring it seeps into the holes. Use a spoon to spread evenly.
- Chill: Refrigerate the cake for at least 2 hours to allow the pudding to set.
- Top & Serve: Before serving, spread whipped topping over the cake, sprinkle crushed vanilla wafers on top, and add sliced bananas. Enjoy!
Notes
- Use freshly sliced bananas right before serving to prevent browning.
- For extra flavor, add a drizzle of caramel sauce or a sprinkle of cinnamon.
- Storage: Keep leftovers refrigerated and consume within 2-3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: ~290 kcal
- Sugar: 30g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg