Banana Pudding Poke Cake Recipe

If you’re looking for a dessert that’s both nostalgic and effortless, this Banana Pudding Poke Cake Recipe is an absolute winner. I love how it captures that classic banana pudding flavor but in a fun, cake form that’s perfect for potlucks, family dinners, or just a sweet treat on a random Tuesday. It’s moist, creamy, and packed with banana goodness – everything you want in a comforting dessert.

What makes this Banana Pudding Poke Cake Recipe so special is how the pudding seeps into the cake through those little poke holes, creating layers of luscious texture and flavor. When I first made it, I was amazed at how simple it was but how impressive it looks and tastes. You’ll find that it’s also a great make-ahead dessert, giving you one less thing to stress about when guests arrive.

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Ingredients You’ll Need

The beauty of this Banana Pudding Poke Cake Recipe is how straightforward the ingredients are, yet they come together to create something truly delicious. Look for a good quality yellow cake mix and banana-flavored instant pudding to make it pop.

• Yellow Cake Mix: A box mix keeps things easy without sacrificing taste – I stick to classic yellow because it complements the banana flavor perfectly.
• Banana Instant Pudding Mix: Two small boxes give that rich banana punch, so don’t skip on this!
• Cold Milk: Used to prepare the pudding, cold milk helps it set nicely and keeps the texture smooth.
• Frozen Whipped Topping or Homemade Whipped Cream: I love whipped cream made fresh if time allows, but store-bought topping is a great shortcut.
• Bananas: Fresh and sliced just before serving to avoid browning – they add that fresh fruit brightness.
• Nilla Wafers: Crumbled on top for that classic crunch and nostalgic touch.

Variations

This Banana Pudding Poke Cake Recipe is such a great base that I love tweaking it now and then to suit different tastes or dietary needs. Feel free to make it your own – it’s all about what makes you and your guests happy.

• Use Coconut Milk: For a dairy-free twist, use coconut milk to make the pudding and top with coconut whipped cream – adds a tropical vibe I adore.
• Chocolate Banana: Swapping the yellow cake for chocolate cake makes it feel extra indulgent – my kids especially love this version.
• Extra Crunch: Add chopped pecans or walnuts on top with the Nilla wafers for a nutty crunch that contrasts well with the creamy pudding.
• Fresh Fruit Mix: Try mixing in strawberries or blueberries with the bananas for a colorful, fresh burst of flavor.

How to Make Banana Pudding Poke Cake Recipe

Step 1: Bake Your Cake Perfectly

Start by preheating your oven to the temperature listed on your cake mix box. Follow the instructions on the package to prepare and bake the cake in a 13×9-inch pan. I always set a timer but keep a close eye toward the end – you want a golden top that springs back when you press lightly. Once baked, let it cool for at least 5 minutes before moving on to the next step so it’s not piping hot, but still warm enough for the pudding to soak in.

Step 2: Poke It, Don’t Pull It

This next step is the secret sauce for that delightful texture. Take the handle of a wooden spoon and poke holes evenly spaced about ½ to 1 inch apart across the whole cake, going nearly to the bottom but not breaking through. Here’s a tip I discovered: wiping the spoon handle between pokes stops it from pulling chunks out and keeps your holes neat.

Step 3: Pour the Banana Pudding Magic

Mix the banana instant pudding with 3 cups of cold milk according to the package directions—whisk it well, so it’s smooth and creamy. Once your cake is fully cooled, pour the pudding evenly over the cake, making sure it seeps into the holes and covers the surface. I usually spread it gently with a spatula to ensure even coverage. Pop the cake in the fridge for about an hour – this sets the pudding so that the next layer goes on smoothly.

Step 4: Top with Whipped Cream and Final Touches

Once the pudding layer is set, spread your whipped cream or whipped topping evenly over the cake. This is the creamy crown that pulls everything together. Just before serving, sprinkle on crumbled Nilla wafers and fresh banana slices – fresh is key here, so slice them last-minute to avoid that brown color creeping in. Trust me, this final step always gets ooohs and aaahs at the table!

How to Serve Banana Pudding Poke Cake Recipe

Garnishes

I like to keep the garnishing simple and true to the classic flavors that make this dessert sing. Crumbled Nilla wafers add that perfect little crunch, while fresh banana slices on top bring vibrant color and that unmistakable fruity freshness. For a festive touch, sometimes I sprinkle a little toasted coconut or chopped pecans on top, which always gets compliments.

Side Dishes

This cake really stands well on its own, but if you want to create a whole dessert spread, pairing it with some fresh berries or a light fruit salad brightens things up nicely. A cup of strong black coffee or lightly sweetened iced tea is also a wonderful companion, balancing out the creamy sweetness.

Creative Ways to Present

For parties, I’ve layered this poke cake recipe in individual clear cups or mason jars, so everyone gets their own personal treat – it looks stunning that way and makes serving a breeze. Another fun idea is to turn it into mini poke cupcakes by using the same process in muffin tins, perfect for kid’s parties or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover your Banana Pudding Poke Cake tightly with plastic wrap or an airtight lid and keep it refrigerated. I’ve found it stays fresh for up to 3 days – but honestly, it rarely lasts that long at my house! The chilling actually helps the flavors marry beautifully, so leftovers are still a treat.

Freezing

I don’t usually freeze this cake since the whipped topping and fresh bananas don’t freeze well, but if you want to preserve it, I recommend freezing before adding whipped cream and bananas. Wrap the cake tightly in foil and plastic wrap, then thaw overnight in the fridge before decorating and serving.

Reheating

This cake is best enjoyed chilled, so I don’t recommend reheating. If you want to soften the pudding-cake a bit after taking it out of the fridge, just let it sit at room temperature for 10–15 minutes – that’s usually perfect for enjoying the creamy texture without losing freshness.

FAQs

Final Thoughts

This Banana Pudding Poke Cake Recipe is one of those comfort desserts that has truly won a permanent spot in my recipe box. It’s approachable, reliably delicious, and always a hit no matter the occasion. I highly recommend giving it a try—you’re going to love how the pudding-infused cake melts in your mouth, with that perfect balance of creamy banana, fluffy cake, and crunchy topping. It feels like a warm hug in dessert form, and I can’t wait for you to make it for your loved ones!

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