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.
My mother made this on Easter at the request of my niece. I'm not a big fan of packaged banana pudding, but this was excellent. After looking up the recipe, I was led to your site, and discovered, that this was the exact recipe that she used. I then found all the other wonderful flavors of poke cakes on your site. This inspired me to try my own combination of flavors. My favorite so far is Strawberry Lemonade, with strawberry cake and lemon pudding, with extra lemon juice of course.
Absolutely good
I was just going to share the same thing Rosanne shared because your recipe AND picture showed up on my feed from a relative who shared it. I already let my relative know it is a lifted photo and recipe.
It’s actually a cool and helpful piece of information.
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I have a "heavenly" sweet tooth 🙂 however, I am on weight watchers so I was thinking…can I substitute some of the ingredients for light ,sugar free or fat free? Will it make a difference or mess it up? Has anyone tried to make it like this? Thanks
Another yumm yumm yummy recipe. It got great reviews from my coworkers! Gracias!
This looks awesome! I can't wait to make it this Sunday. I'm going to sprinkle some mini chocolate chips on top as well. We love chocolate covered bananas!! LOL 🙂
So glad I found your site!! I saw someone on facebook post this but couldn't find it but found your site through google and I think I'm in love! 🙂 I made this for Easter Sunday and my husband has made a long standing request for this cake for his birthday for the rest of his life lolol I can't wait to try more of your recipes out. Thank you thank you thank you!! 😀
I tried this yesterday and it was a big hit! I only found your site a few days ago, but I plan to visit it frequently. The recipes are simple and sound so delicious. Definitely a fan!
I made this yesterday. It wasn't what I expected. It was better! It was very light and a real crowd pleaser. I will certainly be making it again. I only found your site recently, but I am going to be a repeat visitor for sure. Thanks for all these great recipes!
Thank you for all these tasty and easy cake recipes. I think I will try all of them. All the best!
Thank you so much!!!!! I saw this on facebook, and whenI read it I posted, "I'm making that for Easter"! So, the night before Easter I made this divine dessert and my husband couldn't help but have a little bit. We winded up eating that entire pan! I am making another one right now for guest tomorrow for Easter. I didn't have more banans pudding for the second one, so I'll have to use vanilla pudding and puree 2 bananas. I hope this one turns out just as delicious as the first! Thanks again!
I made this cake today and my 5 yr old daughter helped by crushing up the wafers for me and she put them on top.. I made it for tomorrow (Easter) but i had to try a little piece to see how it came out… It is really yummy thanks will be making this over and over… my kids love it too… Thanks for great and easy recipes.
This is copied verbatim on the Facebook page The Recipe Graveyard. No attribution. Thought you would like to know.
Thank you Ellen! Unfortunately that has been a BIG problem on facebook lately. I appreciate you letting me know!
What do you think about using French Vanilla cake instead of yellow? Also, what about adding sliced bananas on top of the cake, before you pour the pudding…wouldn't that seal out the air and keep them from turning? Hoping to hear back from everyone as I am making this tonight for Easter lunch tomorrow!! Just debating the whole banana situation 🙂
Yes, you could certainly use French Vanilla. Whatever you like. Unfortunately, the bananas may still brown. It all depends on how soon you eat this after making. Personally, I think this cake is best when you let it hang out in the fridge overnight.
Thanks for the receipes. I love to bake!
I just made this and one with cheesecakes pudding and fresh strawberries and gram crackers
Sounds delicious!
I made this last night… The store only had one box of the bigger size of instant banana cream, so i bought a french vanilla to mix with it and just poured the extra into ramekins to eat separately. I forgot to buy Nilla wafers, but I did buy this new cereal: Peanut Butter Cinnamon Toast Crunch. Put that top, it was amazing!
these recipes are just too much !!!! want to make them all!!! TY so much! xx
Another idea…use yellow cake mix, with vanilla pudding, cool whip, and crushed vanilla oreos ontop!! Yum
Brandie:
Making this for dessert today! Along with the Ten Can Soup recipe I just sent to you. Hope you will try some of my old time favorites. Have a super Sunday. So glad I found your blog! Ruth Ann
I made this last night and ate it for breakfast after letting it chill overnight. OMG it's heaven!!
Love hearing that Suzanne! Thank you for letting me know!
Oh my Jesus! This looks like a piece of heaven! I should make one for my coworkers to take back after spring break! Now can I layer this cake to two layers?
Hope they love it! Might be a bit too heavy for two layers…
Shared this with my banana-pudding-loving husband and promised to make it for his 40th birthday in May. We will be celebrating that after 3 years and 75 pounds lost, that he will hit 40 in the best shape of his life. I think a special yummy treat is well deserved! Thanks for the recipe!
Wow! That is absolutely awesome! Congratulations and well-earned!! Hope he loves this!
I saw this rotating through facebook and HAD to try it! I LOVE LOVE LOVE banana pudding! whenever my mother makes it my dad and I would literally fight over who got the first bite and last bite out of the dish so when I saw this recipe, yesterday, I HAD TO TRY IT! I just started on it today and i'm letting it refridgerate overnight to make sure my whipped topping is thawed out. omg i can't wait to try it in the morning, my mouth is watering!!
this got me to thinking, I made a cocacola cake on christmas, my sister said I didn't make enough icing.. Poke cocacola cake? and double the icing recipe to make sure there's enough? I think i just might try it!!
i enjoyed looking at your country cook blog i am excited about trying some of your ideals they look really good
How would it taste if I added cut up pieces of strawberries and bananas on top of the cake?
I would like to challenge Heather to a banana pudding eating contest to prove once and for all who is the biggest fan. Can u make about 20 of these for the event? 😉
Hi Anonymous, the recipe says to use a 9×13 pan. The picture may be deceiving but it is a 9×13 baking dish just like it says in the recipe. Hope that helps! ~Brandie
What size pan should be used? I used a 9X9 because the pan in the photo looked square, but it took too long for the cake to bake and then I had way too much pudding.
I made this Friday night and let it sit over night in the fridge (without adding the wafers or the cool whip) and it was simply AMAZING the next day! I added the whip in the morning,and just crumbled wafers and added them to the pieces I served. I went strictly by this recipe and had no issues whatsoever!!! Thank you so much!!!!!!
I made this for my dad's birthday on Saturday and it was delicious!! Making the Boston Cream this weekend. YUM!!!-Marcy Wiggins, Howe, Tx.
This is "anonymous from March 2nd" :-). I did you jello instant banana cream pudding. Your recipe says the boxes are 3.4 oz, but they only came in 3 oz, so I only used 3 cups of milk. It was still wayyyy to watery on the bottom. No one else is complaining, so I'm sure I'm doing something wrong. The flavor is awesome, and I'm not a huge banana fan, so I'm determined to figure out what I did wrong! Thanks everyone!
Thank you so much to y'all for taking the time to leave me a comment. I am so happy this has been such a good recipe for everyone. Betty – that is so great! I'm so happy the coconut cream poke cake was a success. I believe the Jell-O brand instant pudding is actually called Banana Cream. I can find it at my local Wal-Mart as well as Kroger. Hope that helps! ~Brandie
Where can you buy the instant banana pudding mix? I made the coconut cream poke cake and oh, was it delicious! Melted right in your mouth; you couldn't just eat one piece of that cake..everybody asked for seconds. It was so light and yummy!
Anonymous-Are you sure you used instant pudding? It sounds to me like you used the cook & serve not instant. You are just making the pudding to the instant package directions which is 2 cups cold milk per packet. I hope that helps! -Brandie 🙂
My daughter made this yesterday to take to our friends' house for dinner. It was absolutely delicious!!
I feel like there's something missing from the directions. Two packages of pudding mix plus 4 cups of milk makes a very thin mixture. I stirred it, let it sit, stirred it some more, let it sit… It never thickened up. I thought "What the heck" and poured it in. It was like water and just went to the bottom of the pan (nothing like the picture). I refrigerated it for a while and added the whipped topping and cookies. When we ate it, it was almost like a rum cake, wet on the bottom. I had a friend tell me that the peppermint poke cake she made did the same thing. What are we missing?
Can i use two boxes of cake mix for a higher cake, and still two boxes of pudding?
Great Recipe, I forgot to add eggs to my cake mix and the cake was still moist. This was a huge hit for family dinner. Thanks for sharing
Hi Brandie… I found your recipt on Pinterest and I made this cake and I wanted to share with you… I made two round cakes (one for BUNCO and one for the family). I put crushed wafers in the bottom of the cake pans, then baked the cake, poked holes and poured on the pudding. About an hour before serving, I sliced banana on top of the cake, then covered with whipped topping, then the crushed wafers again. It was AWESOME!! The BUNCO girls ate it before the hostess served dinner! I served the other cake to the family on Saturday night… I have had 5 requests for the recipe! I gave them the link to your website! Thanks for sharing! Toni
Yay! Woo Hoo! So happy this was a hit for you. I really appreciate y'all taking the time to let me know how a recipe turned out for you!
Anonymous – you really need to to put the pudding into a warm cake. But I will tell you, you could make this whole thing up and pop it in the fridge the day before you need it. You aren't putting sliced bananas on it so they won't brown and honestly, I think this almost tastes better the day after you make it. I would just wait til the last minute to add the crushed Nilla Wafers on top. Hope that helps! ~Brandie
I made this today and it was AMAZING! My hubby & son really loved it! Thank you 🙂
Can you make this the night before you need it and just add the pudding on it and then adding the rest of the recipe the day you need it?
Coming over from The Better Baker's blog–oh my gosh this is probably my favorite poke cake idea ever! I'm obsessed with banana pudding too and I'm a real cake nut so putting them together is just really my cup of tea. I gotta try this!
I have made this cake three times and it gets rave reviews. I like it because it has no bsananas in it, which always turn dark. It is a keeper.
I am having a difficult time finding Instant banana pudding..Jello makes a banana cream pudding, is that the same or can it be used in this recipe? Looks like the brand in your photo is unfamiliar to me..do you recall what store that comes from?
We have Giant,Safeway, Shopper's Food warehouse, Harris Teeter near by.
The brand of pudding on the photo is from the store: Walmart. Other posts here say they have used the banana cream flavor or vanilla flavor and has worked fine. Hope this helps
This looks and sounds amazing! I love banana whether it's in a pie, cake or cocktail! I will defiantly be making this one soon. Thanks for the recipe =)
This recipe looks awesome! To pour my pudding over the cake, I put about half of the made pudding into a sandwich bag, then cut a small hole into the corner and directly poured it into the holes I had put in my cake, then poured the rest from my bowl over the cake. I found this to be helpful at least 🙂 My cake is currently cooling and am very excited to see how it turns out! 🙂
Im just starting to explore my culinary talent…lol. Thank you for this wonderful recipe! My cake is baking right now! 🙂