Okay, so sometimes you just NEED a dessert that feels like a warm hug, you know? Something that’s not fussy, doesn’t take 3 days to make, but still tastes like you put your whole heart into it. For me, that’s this Banana Pudding Poke Cake. It’s pure comfort food, bottled into cake form!

I remember the first time I made a poke cake. It felt a little weird stabbing holes in a perfectly good cake, but trust me, that’s where the magic happens! This banana pudding version? It’s become a total go-to in my kitchen. It’s got all those classic banana pudding flavors – the creamy pudding, the sweet bananas, the crunchy wafers – but wrapped up in a super moist cake. It’s easy enough for a weeknight treat but impressive enough to bring to a potluck (and watch it disappear!).

I’m all about taking simple ingredients and turning them into something really special without a ton of stress. This recipe is exactly that. It’s proof that you don’t need fancy techniques to make something truly delicious and memorable. Get ready to fall in love with this one!

Why You’ll Love This Banana Pudding Poke Cake

Seriously, this cake is a winner for so many reasons! Here’s the lowdown on why it’s become a total favorite around here:

It’s ridiculously easy! We’re talking cake mix and instant pudding easy. Perfect for when you need something delicious but don’t have hours to spend in the kitchen.
Hello, MOISTURE! The pudding seeps right into those little holes, making every single bite incredibly tender and moist. No dry cake allowed!
Classic Flavors, New Favorite Form: All the creamy, sweet, banana-y goodness of traditional banana pudding, but in cake form. It’s a match made in dessert heaven.
Total Crowd-Pleaser: Kids and adults alike go absolutely bonkers for this cake. It disappears fast at parties and get-togethers, trust me!

Ingredients for Your Banana Pudding Poke Cake

Alright, let’s gather up the goodies. You won’t need anything fancy here, just some straightforward stuff you can easily grab at the grocery store. The magic really happens when these simple things come together!

1 box (about 15.25 oz) yellow cake mix
1 box (about 3.4 oz) instant banana pudding mix – make sure it’s INSTANT!
Milk – you’ll need the amount specified on your cake mix box AND the amount for the pudding mix. I usually use whole milk for richness, but whatever you have on hand works fine.
1 container (about 8 oz) whipped topping, thawed if frozen
2 ripe bananas, sliced (not too mushy, but definitely yellow with a few brown spots!)
Vanilla wafer cookies, for that classic banana pudding crunch on top (you’ll need maybe a cup or so, just eyeball it!)

Ingredient Notes and Substitutions for Banana Pudding Poke Cake

Picking the right ingredients makes a difference, even with a simple recipe like this! For the cake mix, a standard yellow cake is perfect, but honestly, a white cake or even a butter recipe cake mix works too. Just follow the box directions!

Definitely stick with instant pudding here – the cook and serve kind won’t set up properly in the cake. If you’re feeling adventurous, you could try a different instant pudding flavor, like vanilla or even cheesecake, but banana is just the classic for this. And those bananas? Ripe is key for flavor, but not so soft they turn to mush when you slice them. As for the whipped topping, cool whip is my go-to, but fresh whipped cream is always an option if you’re feeling fancy!

Equipment Needed for Banana Pudding Poke Cake

Okay, you don’t need a ton of specialized gadgets for this one, which is another reason I love it! Just grab a few basics from your kitchen:

A good old 9×13 inch baking pan. This is the standard size for most cake mixes and perfect for fitting all that deliciousness.
A couple of mixing bowls – one for the cake batter and one for the pudding.
A whisk to get that pudding nice and smooth.
And the star of the poking show? The handle of a wooden spoon! It makes the perfect sized holes for the pudding to sink into. Easy peasy!

How to Prepare Banana Pudding Poke Cake

Alright, let’s get baking! This is where the magic really starts to happen. Follow these steps, and you’ll have a delicious, moist poke cake ready to chill.

Bake the cake: First things first, get that cake mix ready! Follow the instructions on your yellow cake mix box exactly. Mix it up, pour the batter into your greased 9×13 inch pan, and pop it in the oven according to the package’s baking time and temperature.
Cool slightly: Once the cake is baked through and golden brown, take it out of the oven. This is important – let it cool on a wire rack for about 15 minutes. You want it still warm, but not piping hot.
Poke those holes: Now for the fun part! Grab the handle of your wooden spoon and start poking holes all over the top of the warm cake. Don’t be shy! Go about halfway down into the cake, making holes about an inch apart. You want lots of little tunnels for the pudding to dive into.
Make the pudding: While the cake is cooling and you’re poking, whisk up your instant banana pudding mix. Follow the package directions for the amount of milk needed. Whisk it really well until it starts to thicken slightly.
Pour on the pudding: This is key! While the cake is still warm (after that 15-minute cool time), carefully pour the prepared instant pudding evenly over the top. Make sure to get it into all those lovely holes you just made. Use a spatula to gently spread it if needed, ensuring it soaks in everywhere.
Chill, chill, chill: Now, the hardest part – waiting! Cover the cake (plastic wrap works great) and pop it into the refrigerator. It needs to chill for at least 2 hours. This gives the pudding time to fully set and soak into the cake. Honestly, I think it’s even better if you can chill it longer, even overnight!
Top it off: Once the cake is completely chilled and the pudding is set, spread your thawed whipped topping all over the top in an even layer.
Garnish and serve: Arrange your sliced bananas on top of the whipped topping. Then, scatter those vanilla wafer cookies around the edges or all over for that classic banana pudding look and crunch. Slice and enjoy!

Tips for Success with Your Banana Pudding Poke Cake

Making this cake is pretty straightforward, but a few little tricks can make it absolutely perfect every time. First off, making sure that cake is still warm when you pour the pudding over is crucial! It helps the pudding really soak deep into those holes, giving you that super moist texture.

Also, don’t go crazy with the poking. You want enough holes to let the pudding in, but you don’t need to obliterate the cake. Gentle, even pokes are the way to go. And seriously, please, PLEASE let it chill long enough! That time in the fridge is non-negotiable for the pudding to set up and the flavors to meld. Patience is a virtue here, and it’s rewarded with delicious cake!

Serving Suggestions for Banana Pudding Poke Cake

This cake is pretty fabulous all on its own, but if you want to take it up a notch, here are a couple of ideas! A little extra dollop of whipped cream on each slice is never a bad idea, right? Or, for a tiny hint of warmth that goes beautifully with the banana and cinnamon notes, a very light sprinkle of ground cinnamon over the top just before serving is lovely. Honestly though, sometimes just diving in with a fork is the best way!

Storing and Reheating Banana Pudding Poke Cake

Okay, so you actually have leftovers of this cake? That’s impressive! To keep it tasting great, store any uneaten cake covered tightly with plastic wrap in the refrigerator. Because of the fresh bananas and the pudding, it really needs to stay chilled. It’ll stay good for about 3-4 days, though the bananas might start to brown a little over time (they’ll still taste fine!). As for reheating? Nah, this cake is definitely meant to be enjoyed cold, straight from the fridge. Reheating would just mess up that lovely pudding texture.

Frequently Asked Questions About Banana Pudding Poke Cake

Got a few questions buzzing in your head about this delicious banana pudding poke cake? Totally normal! Here are some common ones I get:

Q: Can I use a different flavor of cake mix?
A: Absolutely! While yellow cake is the classic for this banana pudding cake, vanilla or even a butter recipe cake mix would work beautifully and still give you that lovely base for the pudding to soak into. Just follow the box directions!

Q: Do I have to use instant pudding?
A: Yes, for this recipe, instant pudding is really key! The “cook and serve” kind won’t set up the same way when poured into the cake, and you need that quick-setting action to get the right texture throughout the poked holes. Stick with instant for the best results!

Q: How long does this banana pudding poke cake last?
A: Properly stored in the refrigerator (because of the pudding and fresh bananas!), this cake is best enjoyed within 3-4 days. The bananas might start to look a little less fresh after a couple of days, but the cake itself will still be delicious.

Q: Can I add anything else to the cake?
A: Oh, totally! Some people like to sprinkle a little cinnamon or nutmeg into the cake batter for extra warmth. You could also fold in some chopped pecans or walnuts if you like nuts in your banana treats!

Estimated Nutritional Information

Just a quick note about the nutrition info for this banana pudding poke cake! Please remember that these are just *estimates*. Depending on the specific brands of cake mix, pudding, milk, and whipped topping you use, the actual numbers can definitely vary. But to give you a general idea, based on the ingredients listed, each serving (assuming 12 servings per cake) is roughly:

Calories: Around 400
Fat: About 18g
Protein: Approximately 3g
Carbohydrates: About 55g

Enjoy your slice of deliciousness!

Share Your Banana Pudding Poke Cake Experience

Okay, now it’s YOUR turn! If you give this Banana Pudding Poke Cake a try, I would absolutely LOVE to hear about it! Did you make any tweaks? Did your family devour it as fast as mine does? Leave a comment below and let me know! And if you snap a pic, be sure to share it on social media and tag me! Happy baking!

Banana Pudding Poke Cake: A 400 Calorie Dream Slice

Author: memorecipes.com
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist cake infused with banana pudding.

Ingredients

Scale

1 box yellow cake mix
1 box instant banana pudding mix
Milk (amount per cake mix instructions plus pudding mix instructions)
1 container whipped topping
2 bananas, sliced
Vanilla wafer cookies for garnish

Instructions

Prepare and bake the cake according to package directions in a 9×13 inch pan.
Let the cake cool for 15 minutes.
Poke holes all over the cake using the handle of a wooden spoon.
Prepare the banana pudding according to package directions, using milk.
Pour the prepared pudding over the warm cake, ensuring it fills the holes.
Refrigerate for at least 2 hours.
Spread whipped topping over the chilled cake.
Arrange sliced bananas and vanilla wafers on top before serving.

Notes

For best results, use a sturdy cake mix.
Ensure the pudding is poured over the cake while it is still warm for better absorption.
Refrigerate for sufficient time to allow the pudding to set completely.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 320mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: banana pudding cake, poke cake, dessert