The Only Banana Pudding Poke Cake Recipe You’ll Ever Need
Picture this: it’s Saturday, the sun is out, and you promised dessert for the afternoon cookout. You want something everyone will love, yet you’d rather spend the day with friends than hovering over the oven. That’s when this banana pudding poke cake saves the day.
It blends two classics—fluffy yellow cake and cool, creamy banana pudding—into one irresistible treat. Follow along for the quick cake-mix version, pro tips that solve every common hiccup, and even a scratch-made option if you’re in the mood to bake from the ground up.
Ready to get started?
If you’re just starting your poke cake journey, be sure to check out The Ultimate Guide to Poke Cake Recipes for more flavors, tips, and creative twists.
What Makes This Poke Cake So Good?
There’s something about the mix of textures and flavors in this cake that makes it impossible to resist. You’ve got warm, sweet yellow cake soaked with smooth banana pudding. Then comes a fluffy layer of whipped topping, finished off with the crunch of crushed Nilla Wafers and fresh banana slices on top. Every bite hits differently, in the best way.
The best part? It’s ridiculously easy. This recipe uses cake mix and instant pudding, which means no fuss, no long prep. It’s great whether you’ve baked for years or this is your first dessert from scratch (well, semi-scratch).
And if you’re planning ahead for a get-together, you’ll love this next part: it tastes even better the next day. The pudding has time to sink in, and the flavors come together beautifully. It’s a no-stress win for any gathering.
The Key Ingredients (And Why They Work)
Getting great results isn’t just about following steps—it’s about knowing why each ingredient matters. Here’s what makes this cake work so well, and how to get the best flavor and texture every time.
The Cake Mix
Yellow cake mix brings a buttery flavor and soft texture that pairs perfectly with banana pudding. If you only have white cake mix on hand, it’ll still work just fine. Box size isn’t a deal-breaker—whether it’s 13.25 oz or 15.25 oz, you’ll get a great result either way.
The Pudding
Only use instant banana pudding. Not “Cook & Serve.” Instant pudding sets without heat, giving you a smooth texture that holds its shape in the cake. The cook-and-serve kind won’t set properly in this recipe and can leave you with a soggy mess.
The Topping
Frozen whipped topping (like Cool Whip) is your best bet. It holds up well in the fridge, especially if you’re making the cake ahead. Homemade whipped cream tastes great, but it can separate or get runny if it sits too long.
The Crunch
Nilla Wafers are a must. Their light vanilla flavor and crisp texture make them the gold standard for banana pudding desserts. Crush them up for a nice topping, or even layer a few inside for added crunch.
How to Make the Best Banana Pudding Poke Cake: Step-by-Step
This cake comes together easily, but a few smart tips can make it perfect. Here’s how to do it, step by step.
1. Prepare and Bake the Cake
Preheat your oven to 350°F. Grease and flour a 9×13-inch baking pan. Mix the cake according to the instructions on the box, using the amount of eggs, oil, and water it calls for. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean. That usually takes 28–32 minutes, but keep an eye on it.
2. Cool and Poke
Set the cake on a wire rack and let it cool for about 5–10 minutes. It should still be warm, not hot. Grab a wooden spoon and use the handle to poke holes all over the cake—about an inch apart. Make sure you go almost to the bottom with each poke.
Pro Tip: Wipe the spoon handle off every few pokes so you don’t drag cake crumbs back into the holes.
3. Mix the Pudding
While the cake cools a little more, pour 4 cups of cold milk into a bowl and add the two boxes of instant banana pudding mix. Whisk quickly for about 2 minutes until the mixture is smooth and slightly thick but still pourable.
4. Fill the Cake
Right after mixing the pudding, pour it evenly over the warm cake. Use a spatula to gently spread it across the surface, nudging it into the holes so every bite is soaked with pudding.
5. Chill Completely
Cover the cake and move it to the fridge for at least 2 hours. Overnight is even better. This step lets the pudding firm up and sink deep into the cake.
6. Add Toppings and Serve
Once chilled, spread the whipped topping over the cake in an even layer. Just before serving, sprinkle crushed Nilla Wafers across the top and arrange fresh banana slices for that final touch. This keeps the wafers crunchy and the bananas fresh.
Popular Recipe Variations
One of the best things about this cake is how easy it is to change it up. If you’ve made the classic version once, try one of these twists next time to keep things fresh.
The Ultimate Cream Cheese Version
Want something a little richer? Mix one block of softened cream cheese with one can of sweetened condensed milk until smooth. Spread this over the warm, poked cake before adding the pudding layer. It adds a creamy, tangy contrast that pairs beautifully with the banana flavor—and it directly hits that popular search for “banana pudding poke cake with cream cheese.”
Extra Banana Kick
If you really want to boost the banana flavor, mash 1 or 2 ripe bananas and stir them right into the cake batter before baking. It gives the cake a deeper, more natural banana flavor and a super moist texture.
Topping Twists
Make it your own with a few finishing touches. Try a drizzle of caramel sauce, chopped pecans for crunch, or toffee bits for a little extra sweetness. These toppings work well with the banana and pudding flavors without overpowering them.
Upgrading Your Banana Pudding Poke Cake: Add a Homemade Touch
If you’re the kind of person who enjoys the process as much as the result, making your components from scratch adds a homemade touch that really shines through.
The ‘Doctored’ Cake Mix Base for Extra Moisture
This version starts with a box of yellow cake mix but upgrades it with a few simple ingredients for better flavor and texture.
You’ll need:
- 1 box (15.25 oz) yellow cake mix
- 1 cup full-fat sour cream
- ½ cup 2% milk
- ⅓ cup canola oil
- 2 large eggs
Instructions:
Mix everything together until smooth but don’t overmix. Pour the batter into a greased 9×13 pan and bake at 350°F for around 28 minutes, or until a toothpick in the center comes out clean. Let it cool slightly and continue with the pudding step in the main recipe.
From-Scratch Cream Cheese Topping
Skip the frozen topping and try this whipped cream cheese version for a richer, more tangy finish.
You’ll need:
- 1 block (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
Instructions:
Beat the cream cheese and sugar until smooth. Slowly add the heavy cream while mixing on low. Turn the mixer to medium-high and whip until thick and fluffy. Stir in vanilla. Use this in place of the whipped topping before garnishing with wafers and bananas.
The Ultimate From-Scratch Yellow Cake
Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
Instructions:
- Preheat oven to 350°F. Grease and flour a 9×13 pan.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry mix and milk. Begin and end with dry.
- Pour into the pan and bake 30–35 minutes, or until a toothpick comes out clean.
- Cool slightly and continue with the pudding step in the main recipe.
Banana Pudding Poke Cake Recipe Printable Card (with Cake Mix)
Banana Pudding Poke Cake (Easy, Moist & Classic)
This easy banana pudding poke cake combines a soft yellow cake, rich banana pudding, fluffy whipped topping, and crunchy vanilla wafers. It’s a crowd-pleasing, make-ahead dessert perfect for potlucks, cookouts, or weeknight cravings. Includes classic and cream cheese versions.
Ingredients
For the Cake:
- 1 box yellow cake mix (13.25 oz to 15.25 oz)
- Water, oil, and eggs as listed on the box
For the Pudding Layer:
- 2 boxes (3.4 oz each) instant banana pudding mix
- 4 cups cold milk
For the Topping:
- 1 container (8 oz) frozen whipped topping, thawed
- 20–25 vanilla wafers, crushed
- 2 fresh bananas, sliced for garnish
Instructions
Notes
Nutrition Information:
Yield: 12 Serving Size: 1 sliceAmount Per Serving: Calories: 310Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 350mgCarbohydrates: 44gNet Carbohydrates: 43gFiber: 1gSugar: 26gProtein: 4g
Troubleshooting & FAQs
Even simple recipes come with questions. Here are the answers to the most common ones so you can get it right every time.
Final Thoughts
This banana pudding poke cake brings together all the comfort of a classic Southern dessert with the ease of a beginner-friendly recipe. Whether you stick with the simple cake mix version or try the cream cheese layer or scratch-made cake, the result is always the same—empty plates and recipe requests.
It’s the kind of dessert that feels nostalgic but still exciting, simple but impressive. Perfect for potlucks, parties, or just a night when you want something sweet and satisfying without the stress.
Once you make it, don’t be surprised if it becomes your go-to.
Love Poke Cakes? Discover Even More Ideas
If this Banana Pudding poke cake became your new favorite, don’t stop here. There’s a whole world of flavor combinations and creative twists waiting for you. From fruity fillings to holiday-inspired bakes, we’ve covered it all.
