Forget everything you thought you knew about dessert, because we're about to introduce you to a showstopper that doesn't just taste good – it sings! Meet the Banana Pudding Poke Cake, the ultimate mash-up that brings all the creamy nostalgia of classic banana pudding to a super moist, tender cake that is crowned with a cloud of whipped topping, fresh banana coins, and a shower of crunchy vanilla wafers. It's the easy banana dessert that’s guaranteed to make you the MVP of any potluck, the hero of family dinner, or simply the happiest person on your couch. Prepare for pure joy, because this homemade poke cake is about to become your new obsession!
Simple ingredients make this cake easy to prepare for parties and gatherings.
Banana Cream Instant Pudding Mix: Banana cream pudding adds creamy texture and banana flavor throughout the cake. Instant pudding works best for quick thickening.
Whipped Topping: Whipped topping adds a light, creamy layer that balances the rich pudding filling.
Vanilla Wafer Cookies: Vanilla wafer cookies add crunch to the topping.
Bananas: Fresh banana slices add extra flavor and texture to the finished cake.
Other Ingredients You’ll Need: Milk, water, vegetable oil, and eggs.
Banana Pudding Poke Cake comes together in a few simple steps. See the full recipe below for all the details.
Make and bake your cake as directed. Once baked, let it cool in the pan for just 5 minutes.
While the cake is warm, grab your wooden spoon (one that's about 1/4 to 1/2 inch in diameter). Carefully poke holes almost all the way to the bottom of the cake, spacing them about 1/2 inch apart. Wipe the spoon handle occasionally to prevent it from sticking to the cake as you poke.
Mix and immediately pour the pudding over the warm, poked cake. Spread it evenly over the surface, gently working it back and forth to ensure the pudding fills all the holes. Some pudding will remain on top. Refrigerate the cake for at least 1 hour to allow the pudding to set and fully absorb into the cake.
Spread the thawed frozen whipped topping evenly over the entire cake. Don't add the sliced bananas or vanilla wafer cookies until just before you're ready to serve. This keeps the bananas from browning and the cookies from getting soggy. If you're not eating the whole cake at once, it's best to top individual slices as they're served.
Banana Pudding Poke Cake should be refrigerated until ready to serve.
Cover any leftover cake and refrigerate for up to 3 days. The cake will continue to soften as it chills.
Heat oven to 350°F. Spray a 13x9-inch pan with cooking spray.
Make and bake cake as directed on the box for a 13x9-inch pan; cool in the pan on a cooling rack for 5 minutes.
With the handle of a wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to the bottom of the cake every 1/2 inch, wiping the spoon handle occasionally to reduce sticking.
In a medium bowl, whisk pudding mix and milk until blended. Immediately pour the pudding over the cake; spread evenly over the surface, working back and forth to fill the holes. (Some filling should remain on top of the cake.) Refrigerate 1 hour.
Spread whipped topping evenly over the cake. Just before serving, top with bananas and cookies. To serve, cut into 5 rows by 3 rows.
Make sure to spread the pudding over the cake immediately after mixing, before it starts to thicken.
Do not add bananas or cookies to the top of the cake until ready to serve, or they will become soggy. If the entire cake will not be eaten, top individual pieces with bananas and cookies as they are served.
Vanilla wafer cookies can be left whole or broken and crushed as desired when topping the cake. If topping individual servings of cake, try sprinkling coarsely crushed cookies over the slice and garnishing with a whole cookie.
