Banana Pudding Poke Cake Recipe

If you love classic Southern desserts, you’re in for a treat—Banana Pudding Poke Cake is the ultimate marriage of cake and creamy banana pudding, all topped with a fluffy cloud of whipped topping and a sprinkling of cookies. Every bite delivers nostalgia, comfort, and pure happiness in a single forkful!

Ingredients You’ll Need

Don’t you just love a dessert that comes together with kitchen staples? The ingredients for Banana Pudding Poke Cake are delightfully simple, but each is crucial for that signature creamy, dreamy flavor and texture. Here’s what you’ll need and why!

• Yellow Cake Mix (15 oz, prepared): Serves as the sweet, sturdy base for all that luscious filling. Any classic brand will work wonderfully.
• Banana Instant Pudding Mix (2 small boxes, 6.4 oz total): Infuses the cake with glorious banana flavor and soaks into every bite!
• Cold Milk (3 cups): Essential for activating the instant pudding to a perfectly pourable consistency.
• Frozen Whipped Topping or Homemade Whipped Cream (8 oz): Adds a silky layer that keeps everything light and luscious.
• Bananas (2 large, sliced): Bring a burst of fresh, sweet banana flavor and lovely color right before serving.
• Nilla Wafers (5, crumbled): The finishing touch—these signature cookies give the cake its classic banana pudding crunch!

Variations

One of the reasons Banana Pudding Poke Cake is so beloved? You can easily tweak it based on your mood, what you have in the pantry, or your guests’ dietary needs. Let your creativity shine with these delicious spins!

• Chocolate Banana Pudding Poke Cake: Swap the yellow cake for chocolate cake mix for a chocolate-banana twist (think: chocolate-dipped bananas but better!).
• Gluten-Free Version: Simply use your favorite gluten-free yellow cake mix and gluten-free vanilla wafer cookies.
• Extra-Lux Banana Cream: Layer some freshly sliced bananas between cake and pudding for even more fruity flavor in every mouthful.
• Homemade Whipped Cream: Whip cold heavy cream with a touch of sugar and vanilla for a fresh, billowy topping.

How to Make Banana Pudding Poke Cake

Step 1: Bake the Cake

Start by preparing your yellow cake mix according to the package instructions. Pour it into a greased 13×9-inch baking pan and bake at the temperature suggested on the box. Let the cake bake until golden and a toothpick comes out clean—it’ll smell amazing! Once done, let the cake cool in the pan for at least 5 minutes. This helps it set up before the fun “poke” part happens.

Step 2: Poke the Cake

When the cake is mostly cooled, grab the handle of a wooden spoon (or something similar) and poke holes all over the surface, about ½ to 1 inch apart. Make sure you go nearly to the bottom so the pudding can seep into every nook. Wiping the spoon handle between pokes keeps the cake neat and prevents pulling up extra crumbs.

Step 3: Mix and Pour the Banana Pudding

In a large bowl, whisk together the banana pudding mixes and cold milk until smooth. It’ll start setting quickly, so have your cake ready! Immediately pour the pudding over the cake, spreading it evenly, making sure it fills up all those holes for maximum pudding-to-cake goodness. Gently spread the pudding across the top so every corner gets some love, then pop the cake into the fridge to chill for about an hour.

Step 4: Add the Whipped Topping

Once the pudding layer is set and chilled, it’s time for the crowning glory! Spread thawed whipped topping (or homemade whipped cream) all across the pudding layer in a thick, dreamy blanket. Return to the fridge until you’re ready to serve, letting those layers meld and mellow into cakey perfection.

Step 5: Garnish and Serve

Right before serving, sprinkle crumbled Nilla wafers generously over the top and scatter fresh banana slices. If you add the bananas too early, they’ll brown, so save this step for the last moment. The play of crunchy cookies, fresh fruit, and creamy topping truly makes the Banana Pudding Poke Cake sing!

How to Serve Banana Pudding Poke Cake

Garnishes

For extra flair, top each slice of Banana Pudding Poke Cake with a dollop of whipped cream, a few additional banana slices, and a sprinkling of cookie crumbs. If you want to go all out, a drizzle of caramel sauce or a light dusting of cocoa powder adds an extra-special finish!

Side Dishes

This is a showpiece dessert, so keep your side dishes simple and refreshing. A fresh fruit salad or some lightly sweetened iced tea pairs perfectly and helps balance the richness of the Banana Pudding Poke Cake on warm days.

Creative Ways to Present

Feeling fancy? Try serving Banana Pudding Poke Cake in individual clear parfait cups for parties—just layer cubes of cake, pudding, cream, and cookies so everyone gets a picture-perfect serving. For a rustic, family-style vibe, simply slice and plate straight from the baking pan with a big spoon, letting the gooey layers speak for themselves.

Make Ahead and Storage

Storing Leftovers

Banana Pudding Poke Cake keeps beautifully covered in the refrigerator for up to 3 days—just make sure it’s tightly sealed so it doesn’t absorb any fridge odors. Hold off adding fresh banana slices or extra cookies until right before serving any leftovers for the best texture and look.

Freezing

This cake can be frozen without banana and cookie toppings! Wrap slices individually or the whole cake tightly in plastic and foil, then freeze for up to 1 month. Thaw in the refrigerator overnight, then top with fresh bananas and cookies just before serving for best flavor and presentation.

Reheating

Banana Pudding Poke Cake is best served cold or at room temperature, so there’s no need to reheat! If it’s straight from the fridge, let it sit out for 10-15 minutes before serving for the creamiest texture. If frozen, thaw thoroughly in the fridge before enjoying.

FAQs

Final Thoughts

If you’ve made it this far, it’s officially time to treat yourself—the only thing standing between you and the dreamy, creamy layers of Banana Pudding Poke Cake is your own kitchen! Make a pan this weekend, share it with loved ones, and prepare for big smiles and second helpings. Happy baking!

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