Banana Pudding Poke Cake
Banana Pudding Poke Cake is an easy dessert recipe made with cake mix poked with banana pudding, topped with Cool Whip and crushed Nilla Wafers!
An Easy Banana Pudding Inspired Cake
The inspiration for this Banana Pudding Poke Cake actually started out at work. My co-worker, Heather, loves Banana Pudding. But my other co-worker, Amanda does not like bananas – at all. She likes the flavor of bananas but not the texture. But everyone loves cake! So the idea of the banana poke cake was born. All the banana pudding flavors you love – in cake form. This cake is on a different level of delicious! It is so good and will not disappoint!
This cake is my family’s favorite. I make it for most holidays…and always for my grandsons birthday, at his request. I often make it if I need to bring a dish to an event. I get so many compliments and requests for the recipe. Love it! My go to!
– Linda
Frequently Asked Questions:
Yes but they will turn brown as soon as you slice into the cake; so if you plan on serving this over the course of a couple of days, just keep in mind those bananas will turn brown and this cake won’t be as pretty. If you are serving it all the on the same day then you can do that. It all depends on your preference.
Yes! The sky is the limit with poke cakes! Since creating this specific banana poke cake recipe in 2012, I have added about thirty five poke cake combinations. Some of the most popular ones are: Boston Cream Poke Cake, Red Velvet Poke Cake, Oreo Pudding Poke Cake and Lemon Blueberry Poke Cake. I have list of all my poke cake recipes here.
Yes. As long as it is covered well to protect against freezer burn. You can freeze it for up to 3 months. Defrost in the refrigerator and not on the counter.
Yes. When I first shared this recipe in 2012, cake mix sizes were 18.5 ounces, then went down to 15.25 ounces and some are now down to 13.25 ounces. I have tried it with every size and it all still works. Duncan Hines (as of writing this post) is still at 15.25 ounces. Betty Crock and others have gone down to the 13.25 ounces. Duncan Hines is my personal favorite brand but they all work.
Leftovers should be stored covered, in the refrigerator, for up to 3 days.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- yellow cake mix – you could use any flavor of cake you think would go well with the banana pudding. Since sharing this recipe, Dolly Parton has come out with a line of cake mixes and one is a banana flavor (paid affiliate link) so you could really go all out with all banana by using that cake mix. Or you can make a homemade yellow cake.
- ingredients needed to make cake – you are going to use the amounts of eggs, oil and water that are on the back of the cake mix box.
- instant banana pudding – DO NOT GET COOK & SERVE PUDDING OR IT WON’T SET UP. Cook and serve requires heat before it will set up. I’ve had this recipe on my site for over 12 years and this issue still comes up so I am trying to make it as obvious as possible. You have to be very careful when looking at the packaging because the word “Instant” can be small on the box. If it is not instant, it will not set up and you’ll end up with a wet mess. Or, you can make my homemade vanilla pudding recipe and instead of adding the vanilla extract, use banana extract.
- milk – I prefer to use a while milk. I definitely would not use a skim milk. I have never made pudding with milk alternatives so I am not familiar with how those set up.
- whipped topping (Cool Whip) – if you want to make your own homemade whipped cream, you can. Just remember that homemade whipped cream is not as stable as whipped topping so if you aren’t planning to eat it the same day you make it, the homemade whipped cream will start to break down and lose it’s stability.
- Nilla wafers – normally I am totally fine with the store brand of things but not with the wafers. I have never found a store brand or other brand of wafers that taste as good as the name brand (and I try a lot pretty often) so I think this should be name brand if you can afford it.
How To Make Banana Pudding Poke Cake
Prepare cake mix according to package directions for a 9×13-inch cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
In a bowl, whisk together instant pudding with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for about 1-2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon gently push pudding down into the holes.
Put the pudding into the fridge to set and cool. Once your cake has completely cooled, spread on whipped topping. Sprinkle crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
I think this cake gets more delicious over time. To me, it’s even better the next day so it’s a great dessert to make ahead of time. Serve with freshly sliced bananas. Keep refrigerated.
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Originally published: June 2012
Updated photos and republished: March 2024
Banana Pudding Poke Cake
Ingredients
- 15.25 ounce box yellow cake mix
- ingredients needed to make cake: eggs, oil and water (use the amounts given on the back of the box)
- 2 (3.4 ounce) packages instant banana pudding
- 4 cups cold milk (I prefer whole or 2% milk – do not use skim)
- 8 ounce tub frozen whipped topping, thawed (Cool Whip)
- 20 vanilla wafers, crushed
Instructions
- Prepare 15.25 ounce box yellow cake mix with ingredients needed to make cake: eggs, oil and water according to package directions for a 9×13-inch cake.
- Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle, begin poking holes in the cake. You want the holes to be big enough so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
- In a bowl, whisk together 2 (3.4 ounce) packages instant banana pudding with 4 cups cold milk. Stir quickly until all the lumps are gone but before the mixture starts getting too thick to pour.
- Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
- Spread it all out and using the back of the spoon, gently push pudding down into the holes.
- Put the cake into the refrigerator to set and cool (about 2 hours.)
- Once the cake has completely cooled, spread on 8 ounce tub frozen whipped topping, thawed.
- Sprinkle 20 vanilla wafers, crushed onto the top of the cake before serving. Keep refrigerated.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can spread the crushed wafers immediately before serving each slice if you like. This will ensure the wafers are crunchy when you serve it.
- A layer of freshly sliced bananas can be put on in between the pudding and the whipped topping layers. Note: when you slice the cake, the bananas will start turning brown so try to serve it all the same day it is made.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I grew up on these and we used to call them poke n pour cakes !
Don't really remember making it in banana flavor though so off to make this flavor now :))
Thanks for sharing I too will pass this flavor on!
I made this tonight like everyone else! I put the nilla wafers on the side, however I put sliced strawberries on top and bananas on the side! It was awesome. I'm not much of a sweets eater but this fit the bill. Thanks for the awesome idea and thanks for sharing. Im somewhat greedy. I can make some great things but never share.
I made this cake for the 4th, and was so easy and yummy. It was a big hit with my husband who is usually politely noncommittal about new recipes. He loved it. We talked about making a lemon cake in a similar way, but lo and behold, up pops your recipe for one. Love your recipes. Thank you! Marie in Oklahoma
Love reading all these comments! And I'm so happy to hear of the successes!
To answer the question if it can be frozen – I honestly have never tried it so I can't really say for sure how it would taste as it defrosted. I just am not sure how tasty that would be really. If anyone gives it a try – let me know please. 🙂
This looks wonderful and I plan to try it this weekend. However, do you think there could be a strawberry version that would be like strawberry shortcake?
I think the strawberry sounds good. Maybe you can use strawberry glaze in place of pudding?
Omg!!! This looks so Awsome just went to the store and got the stuff to make it my family is going to LOVE it… thanks so much 🙂
Thank you so much for this receipe!! I am doing making for a cookout this Saturday but I'm using a lemon cake and lemon pudding. I hope it turns out like a lemon icebox cake. *fingers crossed*
can this be frozen?
Just made this..AWESOME!!!!!
Made to specific recipe and it is fantastic. Can't wait to make e Boston cream and cookie ones.
thanks for the great blog and great recipes.
I think you could use the bananas instead of the oil in the cake mix. I just finished the cake for our 4 th party and don't know how it's going to taste, but I used sugar free pudding and light coolwhip so I don't think it's too bad calorie wise. The homemade ice cream I'm making to serve with it is a different story . Lol
Silly question – did you use a 9X9 or a 9X13 baking dish? The dish in the pictures look much more square then rectangle.
I LOVE your blog! I've challenged myself to cook something new for dinner every night this week (hubby and I are tired of the same old recipes). After finding your blog it is going to be so incredibly easy!!
Thank you for all you do to get us these wonderful recipes! 🙂
Just finished pouring the pudding on, now in the fridge to cool. Looks so good! I used sugar free pudding with regular cake mix because my husband and his brother are diabetic. Every little bit helps! I hope it's just as good! YUM YUM Thanks for the recipe!
Do you think it would still be good if I made this two days before serving? My fil woul love it but not sure I have time the day before be go.
Angie, that should be fine I would think. Just make sure to keep it refrigerated.
Awesome! Can't wait to have it on the 4th!! Thank you.
I can't find instant banana pudding mix at the two stores I went to. I have the banana cream mix, will that work or will it be too big of a taste difference?
Banana Cream will work great!~ 🙂
Made this over the weekend. Delicious!!!!!!!!!!
I usually bring a supermarket cake to my monthly book club meetings. I've done this so often, the other members make fun of me about it. I made the banana poke cake for my book club meeting last night. HUGE success! Everyone LOVED it! The host wouldn't let me take the leftovers home. He wanted his visiting in-laws to try it! I'm going to try other flavors next time. Thanks for sharing!
You are the poke cake queen! Another delicious recipe Brandie!
~Kim
I know of another poke cake… it's the only dessert I know how to make! Ha! German chocolate cake filled with one can of evaporated milk and carmel sauce/topping… then you mix the thawed cool whip with a cup of carmel topping before topping off with heath bits. It's YUMMY!
I'm super excited for your cake poke recipes… they are EASY and will knock people's socks off!
Stealing from my recipe above, I wonder if it would taste good to mix the thawed cool whip with a cup of chocolate topping before spreading on this banana pudding poke cake? Banana is great but chocolate banana… um, yeah! 🙂
Made this for a work potluck. It was the first thing gone! I sent everyone to your site to grab the recipe!! I wouldn’t change a thing!
I wonder what a meringue topping would be like? Have you tried it with a meringue?
I am making now it looks awesome!! I can’t stop trying to take bites. So good!
I can testify that it was amazing! You are so creative. This one is going to be a huge hit. I can tell!
My husband loves banana pudding but doesn't love the bananas in there so this is perfect. My parents make a cake simular to this and use a straw to poke the holes! Thanks again and I'm in the process of making this cake now!
Are you going to use a straw or a wooden spoon…curious…would there be more holes with a straw?
Sounds yummy! Can't wait to try it. I'm going to visit my son and his family and definitely plan on making there. Thanks
As if you would be surprised but…. We are making this for dessert tonight:))
Congratulations on your foodbuzz top 9, today!
Made this for a cookout recently. No one had ever heard of a “poke cake”! Well, they’ve heard of it now! LOL! So good girl – thank you!
This pudding cake looks amazing! I just love anything banana-flavored!
Another fabulous creation from your kitchen that makes our mouths water! Congrats on being featured in Top 9 at Foodbuzz! Your accolades just keep rolling in! You deserve every one of them too. I'd weigh a ton if I lived close to you. =)
A wonderful recipe. So easy and quick and delicious. Thanks for the great post:)
Wow! This looks delicious!
Great recipe! This looks so good!
I'm thinking that around the holidays, use Devil's Food cake, white chocolate pudding, peppermint icing and crushed grasshoppers or thin mints… mmmmmm… drools…
Or lemon cake with pistachio pudding and almond biscotti…
or, or, or… omg, my brain can't take it! So many possibilities!
My hubby LOVES 'nana puddin'. I can't wait to make this for him.
This cake sounds great! I, too, love to make poke cakes and poke cupcakes. I use a plastic squeeze bottle to fill the holes. It saturates the cakes better!
That looks VERY good.
Oh my this look so good!! Love banana pudding, and I know I would love this dish! Seems quick and easy 🙂
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Made this for my hubby for his birthday and he loved it. You are a GENIUS! Thanks again, I love all of your recipes and have tried many! All were good :-)!!!
Do you poke holes through the cake?? Or just to the bottom and not all the way through??? Making this tomorrow!!! Need to know! Thanks in advance!
Hey Betty! Thank you SO much for your sweet comment. And that was a good question so I'll be sure to update the post. Yes, please keep this refrigerated. 🙂
Oh heavens to betsy. Goodbye diet. This looks DELISH!!!!
Thanks Brandi! I found the nanner puddin' recipe and I'm still holding my sides because of "whatever cranks your tractor"!!
I'm gonna use that one for sure!
;o)
What a fabulous recipe, this looks amazing! 🙂
Yum! Looks so delicious, and simple too! Great summer cake!
I love all your poke cake recipes! I can not wait to try this one!!!!
Oh, dear. I can usually resist these kinds of desserts but you've hit upon the flavors that most remind me of childhood and now I see a poke cake in my future. Sigh… 🙂
Turn your pc volume down if my belly grumbles disturb you!
I know I don't comment much anymore but I read all your posts. I MUST try this one. Do you think I could put a layer of sliced bananas between layers of cake better? Or…maybe I could add a couple mushed up nanners in the cake batter before baking??? Just thinking again.
I made banana pudding for my husband the other day and he said it was too sweet. He thought maybe the cream cheese in the recipe was too much. Now I'm on the hunt for a different recipe…….
Made this. Loved it!
So good Brandie – thank you! What an ingenious idea! The family went nuts over it!
In this banana pudding recipe, are you using INSTANT or COOKED pudding?
Hey Sue, you want to use instant.
Hi I m about to make this great recipe …. is there a reason you have to use instant pudding? Please reply …. thanks in advance
it’s instant or it would say cook and serve
I never knew what a "poke cake" was! My mother made this same kind of cake using a white cake mix and pouring strawberry jello over it. She "iced" it with cool whip and garnished with fresh strawberries and peaches. It, too, gets better after sitting in the fridge for at least over night.
This looks delicious! Unfortunately, I have just found out that Soy Milk does not thicken Jello instant pudding. It works perfectly for regular cooked Jello pudding mix. I went ahead and poured the mixture over the cake, which will definitely be moist!
Try unsweetened almond milk. It's the best of the nut-milks when it comes to baking!
Try fat free pudding. It needs the casim (sp?) to work. I used to use a whey product and it never worked but it did work with fat free
you use cool whip not cream chesse
People go back and read the recipie AGAIN ,,, nothing said about CREAM CHEESE.. it does call for COOL WHIP .
Made this for our church homecoming. Banana pudding has always been my favorite desert…not anymore…get out of my fridge banana pudding, here comes banana pudding poke cake. This will definitely go to all church & family gatherings with my from this day forward. Taste better the longer the left overs last…Time is a friend to this desert…
There is a poke cake like this in an old recipe book that my grandmother gave me years back, submitted by one of the ladies. She called it a Quilt Cake. German chocolate cake mix as directed. In the holes, pour one jar of caramel ice cream topping and one can of sweetened condensed milk. Good thing is, you can pour right into holes.After chilled, top with cool whip then shaved chocolate. You could use other ice cream toppings. We tried it once with butterscotch. I am looking forward to trying this banana pudding recipe!
Do you mix the Carmel and can of condensed milk? Or pour separately?