If you have a soft spot for nostalgic Southern desserts, then this Banana Pudding Poke Cake Recipe is going to steal your heart (and your taste buds!) right away. Imagine moist yellow cake dotted with creamy banana pudding that seeps deep into every bite, topped with fluffy Cool Whip, fresh banana slices, and a delightful crunch from vanilla wafer crumbs. This layered dessert combines simplicity with decadence and brings a fun twist to the classic banana pudding everyone loves. Whether you’re bringing this to a family gathering or just indulging at home, it’s a guaranteed crowd-pleaser.
Ingredients You’ll Need
To make this Banana Pudding Poke Cake Recipe, you’ll gather some simple ingredients that each play a crucial role in building the perfect balance of flavors and textures. From the moist base of yellow cake to the creamy banana pudding and crunchy cookie topping, every element adds something special.
- Yellow cake mix: Provides a moist and tender cake that acts as the perfect canvas for the pudding to soak into.
- Oil: Helps keep the cake soft and rich while baking.
- Water: Moistens the batter for that classic cake texture.
- Eggs: Bind the cake ingredients and add structure.
- Instant banana pudding mix (3.4-ounce box): Delivers that bold, creamy banana flavor effortlessly.
- Cool Whip (8 oz): Adds lightness and a velvety finish on top.
- Fresh bananas: Bring natural sweetness and freshness.
- Vanilla wafers (crumbled, 2 cups): For a crunchy texture and a nostalgic cookie flavor that ties it all together.
How to Make Banana Pudding Poke Cake Recipe
Step 1: Bake the Cake
Start by mixing your yellow cake mix with eggs, water, and oil according to the package directions. Pour the batter evenly into a 9×13 inch pan and bake at 350° F for about 35 minutes until the cake is golden and springs back when pressed lightly. Once baked, allow it to cool at room temperature for 15 minutes and then chill it in the fridge for another 15 minutes. Cooling the cake completely is crucial before poking holes so the pudding doesn’t become too runny.
Step 2: Poke Holes in the Cake
Use the handle of a wooden spoon to gently poke holes all over the surface of your cooled cake. These holes will create pockets for the luscious banana pudding to seep in, making every bite decadently moist and flavorful. Don’t be shy with the poking – the more holes, the better!
Step 3: Prepare and Pour Pudding
Whisk up the instant banana pudding according to the package instructions. Once smooth and thickened, pour it evenly over the cake, making sure to fill all the poked holes. This step transforms your cake into a moist, pudding-soaked masterpiece that’s bursting with banana goodness.
Step 4: Add the Whipped Topping and Bananas
Spread a generous layer of Cool Whip over the pudding-covered cake to add fluffy sweetness and a creamy finish. Then, artfully arrange fresh banana slices across the top. The bananas add a fresh bite and a lovely contrast in texture against the creamy layers.
Step 5: Sprinkle Vanilla Wafers and Chill
Sprinkle crumbled vanilla wafers evenly over the top of your cake for that perfect crunchy topping reminiscent of traditional banana pudding. After this final touch, refrigerate the cake for at least 30 minutes to allow all the flavors to meld beautifully before diving in.
Step 6: Slice and Serve
After chilling, cut your Banana Pudding Poke Cake into 12 generous servings. Prepare for compliments to flood your way as everyone marvels at how effortlessly elegant and incredibly delicious this dessert is!
How to Serve Banana Pudding Poke Cake Recipe
Garnishes
Adding a few extra touches can make your banana pudding poke cake look irresistible. Try sprinkling a few whole vanilla wafers or small banana chips on top for added crunch and visual appeal. A little fresh mint leaf also brightens the presentation and adds a subtle pop of color.
Side Dishes
This dessert shines brilliantly on its own, but if you want to round out your spread, consider light sides like freshly brewed coffee or a fruity, tart berry salad. The contrasting acidity and freshness pair beautifully with the rich, creamy notes of the cake.
Creative Ways to Present
For a fun twist, serve individual portions in pretty glass cups layered with extra pudding and wafers for a deconstructed take. Or stack mini slices with banana slices and wafers in between for a delightful bite-sized treat perfect for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Your Banana Pudding Poke Cake Recipe keeps wonderfully in the refrigerator covered tightly with plastic wrap or in an airtight container. It stays fresh for up to 3 days, making it a great option to prepare a day in advance for easy entertaining.
Freezing
While you can freeze this cake, the texture of the fresh bananas and Cool Whip may change slightly upon thawing. If you choose to freeze it, wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before serving for best results.
Reheating
Since this is a chilled pudding cake, reheating is not recommended. It’s best enjoyed cold to appreciate the creamy pudding and crisp cookie textures at their finest.
FAQs
Can I use homemade banana pudding instead of instant mix?
Absolutely! Homemade banana pudding can add extra richness and personalization, though the instant mix keeps things quick and consistent, which is part of the charm of this recipe.
What’s the best way to prevent bananas from browning on top?
Lightly brushing the banana slices with lemon juice before placing them on top can help keep them fresh and prevent browning.
Can I use whipped cream instead of Cool Whip?
Yes, freshly whipped cream works beautifully if you prefer a more natural option. Just make sure it’s stabilized so it holds up on the cake.
Is it possible to make this recipe gluten-free?
You can substitute the yellow cake mix and vanilla wafers with gluten-free versions to accommodate dietary needs while still enjoying this dessert.
How far in advance can I make this poke cake?
It’s best made the day before to allow the pudding to soak in perfectly and flavors to meld. Just keep it refrigerated until ready to serve.
Final Thoughts
This Banana Pudding Poke Cake Recipe is a true crowd-pleaser that brings childhood memories and smiles with every bite. Its effortless layering of moist cake, creamy pudding, fresh bananas, and crunchy wafers makes it a standout dessert any time of year. I wholeheartedly encourage you to try this recipe for your next get-together or family dinner – you’ll be amazed at how such simple ingredients come together to create something so incredibly delicious and comforting.
Print
Banana Pudding Poke Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
Description
This Banana Pudding Poke Cake combines moist yellow cake with creamy banana pudding and whipped topping, layered with fresh bananas and crunchy vanilla wafer crumbs for a delightful, crowd-pleasing dessert perfect for any occasion.
Ingredients
Cake
- 1 box yellow cake mix
- 1/2 cup oil
- 1 cup water
- 3 eggs
Pudding & Toppings
- 1 box instant banana pudding (3.4 ounce size)
- 8 oz Cool Whip
- 3 bananas
- 2 cups vanilla wafers (crumbled)
Instructions
- Prepare the cake batter: In a medium bowl, combine the yellow cake mix, eggs, water, and oil. Stir until fully blended.
- Bake the cake: Pour the batter into a 9 x 13-inch pan and bake in a preheated oven at 350°F (177°C) for 35 minutes. Once baked, remove from oven and cool on the countertop for 15 minutes, then transfer to the refrigerator for another 15 minutes to ensure the cake is fully cooled before proceeding.
- Poke holes in the cake: Using the handle of a wooden spoon, poke holes evenly all over the cooled cake to allow the pudding to seep in.
- Prepare and pour pudding: Make the banana pudding according to package instructions. Pour the prepared pudding evenly over the cake, making sure to fill all the poke holes.
- Add whipped topping and bananas: Spread the Cool Whip evenly over the entire cake surface. Then, arrange the banana slices across the top for fresh flavor and decoration.
- Top with vanilla wafers and chill: Sprinkle the crushed vanilla wafers evenly over the whipped topping. Refrigerate the cake for at least 30 minutes to set and meld the flavors.
- Serve: Cut the poke cake into 12 slices and enjoy this delicious layered dessert!
Notes
- Make sure the cake is completely cool before poking holes to prevent the pudding from melting or sinking too quickly.
- You can substitute fresh bananas with frozen or dried banana chips if preferred.
- For extra texture, add chopped nuts or shredded coconut along with vanilla wafers.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
