Easy Banana Pudding Poke Cake
Banana pudding poke cake is the dessert you make when you want all the comfort of a southern banana pudding but need a sheet pan dessert that feeds a crowd with almost no fuss. It starts with a box of yellow cake mix, gets soaked in a creamy banana pudding mixture, and finishes with whipped topping, fresh bananas, and plenty of crushed vanilla wafers.
If you like a dessert that’s cool, creamy, and loaded with that nostalgic banana-and-vanilla-wafer combo, this one delivers every time.
That Retro Banana Pudding Taste, in Cake Form
This recipe is the one I keep coming back to because it gives me the same layers of flavor as a classic banana pudding (the pudding, the soft wafers, the banana slices) stacked right into a tender yellow cake. None of the components feel heavy because the whipped topping keeps everything light, and the pudding soaks into the cake just enough to make every forkful moist without turning it into mush.
It’s also a genuine make ahead win. You can bake it the night before, let the fridge do the work, and finish the toppings right before you walk out the door. That makes it my go to for potlucks and casual get togethers where I want to bring something that disappears fast.
Ingredients
- 1 box yellow cake mix (15.25 oz): plus the eggs, oil, and water called for on the box
- 2 (3.4 oz) boxes instant banana cream pudding mix: this is what gives the deep banana flavor
- 4 cups cold whole milk: the fat content helps the pudding set up silky, but 2% works too
- 1 (14 oz) can sweetened condensed milk: adds a rich, almost custard-like sweetness
- 1 (8 oz) container frozen whipped topping, thawed: a full fat version like Cool Whip gives the fluffiest finish
- 3 to 4 ripe but firm bananas: look for ones that are yellow with a few brown spots, not fully brown
- 1 cup crushed vanilla wafers, plus a few whole wafers for the top: you want some crumbs and some little chunks for crunch
Simple Swaps
- Dairy free: use a plant based cake mix, dairy free milk, coconut whipped topping, and one can of full fat coconut cream whisked with the pudding mix instead of sweetened condensed milk. The texture will be a little softer, but it still sets up well.
- No banana cream pudding: swap in vanilla instant pudding mix and stir 1 teaspoon of banana extract (or 1 very ripe mashed banana) into the pudding mixture. The flavor will be milder, so taste and add a touch more extract if you like.
- Different cake base: a box of butter pecan or white cake mix works in a pinch, but the banana flavor will be less pronounced. Stick with yellow cake for the most classic taste.
Apple Cobbler is next on our list if this cake is your kind of dessert.
How to Make Banana Pudding Poke Cake
Step 1: Bake the Yellow Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Mix the yellow cake batter according to the package directions, then pour it into the pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cake cool in the pan on a rack for 10 minutes. You want it to be warm enough that the pudding will absorb well, but not so hot that the holes close back up or the pudding scorches when you pour it on.
Step 2: Poke and Pour the Pudding
While the cake rests, whisk the 2 boxes of banana cream pudding mix with the 4 cups of cold milk and the full can of sweetened condensed milk in a large bowl. Whisk for about 2 minutes, until the mixture is smooth and just starting to thicken. It should still be pourable, not set.
Grab the handle of a wooden spoon (or a wide straw) and poke holes all over the warm cake, spacing them about 1 inch apart and pushing almost to the bottom of the pan. Slowly pour the pudding mixture over the whole surface, nudging it with a spatula so it fills the holes and some pools on top. Let it sit at room temperature for 5 minutes so the cake can start soaking it up.
Step 3: Chill the Cake
Cover the pan loosely with plastic wrap and slide it into the refrigerator. Chill for at least 4 hours, though overnight is even better. The pudding needs that time to fully set and the cake will become incredibly moist as it rests.
You will know it is ready when the top feels firm to the touch and the pudding layer no longer jiggles. This is the point where the cake transforms from average to that dense, creamy poke cake texture.
Step 4: Top and Serve
Remove the chilled cake from the fridge. Spread the thawed whipped topping all the way to the edges with a spatula, creating an even, fluffy layer. Slice the bananas just before you need them (this keeps them from browning), and arrange the rounds over the whipped topping.
Scatter the crushed vanilla wafers across the top, tuck a few whole wafers into the surface for looks, and slice into squares. Serve cold right away.
A Few Simple Tips for Banana Pudding Poke Cake
- The single most common mistake is slicing the bananas too early. Wait until the cake is fully chilled and you are about to add the whipped topping, then slice quickly. A light toss in lemon juice buys you a little more time if you are prepping ahead.
- For the right pudding consistency, use ice cold milk and whisk until the mixture just begins to thicken. If it sets up too much before you pour it, it will not seep into the holes as evenly.
- When you crush the vanilla wafers, leave some small chunks rather than turning the whole cup into powder. Those little pieces stay crisp even after a couple of hours in the fridge and give the cake its signature texture.
- If you want an even stronger banana note, fold a mashed very ripe banana into the whipped topping before spreading it. It will make the top layer taste a little more homemade.
Storing Leftover Poke Cake
Cover the pan tightly and keep it in the refrigerator. The cake stays moist and the flavor actually deepens over the first day, so it holds well for up to 3 days. The bananas will soften a bit over time, but the pudding and whipped topping still taste great served cold straight from the fridge. Freezing is not recommended because the pudding and whipped topping can separate when thawed.
Frequently Asked Questions
Can I use a homemade yellow cake instead of a mix?
Yes. Any 9×13-inch yellow cake recipe that bakes up tender works here. Bake it until a tester comes out clean, then follow the rest of the recipe exactly.
Why did my cake turn out soggy?
That almost always happens when the pudding mixture is too thin or the cake is not chilled long enough. Use the full amount of pudding mix and milk listed, and give it at least 4 hours in the fridge (overnight is safer) to absorb properly.
Can I assemble the whole thing the night before serving?
You can do everything except the whipped topping, banana slices, and wafers. Chill the soaked cake overnight, then spread the topping and add the fresh bananas and cookies the next day, right before you head out the door.
Will sugar free pudding and whipped topping work?
They will, though the dessert will be noticeably less sweet and the whipped topping might not hold its shape quite as well. The texture changes a little, but it still scratches the banana pudding itch just fine.
Banana Pudding Poke Cake Recipe
Ingredients
Method
- Bake the yellow cake in a greased 9×13-inch pan according to package directions. Cool in the pan for 10 minutes.
- Whisk the pudding mixes, milk, and sweetened condensed milk until smooth and slightly thickened. Poke holes all over the warm cake with a wooden spoon handle, then slowly pour the pudding mixture over the top. Let it sit for 5 minutes.
- Cover and refrigerate the cake for at least 4 hours or overnight, until the pudding layer is set.
- Spread the whipped topping over the chilled cake, arrange the fresh banana slices on top, and sprinkle with the crushed and whole vanilla wafers. Slice and serve cold.
Notes
