Ah yes 😍—Banana Pudding Poke Cake is basically banana pudding in cake form: moist, creamy, and perfect for banana lovers. Here’s a detailed recipe:
Banana Pudding Poke Cake
Ingredients
Cake:
- 1 box yellow cake mix (plus ingredients to bake per box: eggs, oil, water)
Pudding layer:
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1 tsp vanilla extract
Toppings:
- 3–4 ripe bananas, sliced
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
- 1 ½ cups crushed vanilla wafers (or more, for garnish)
Instructions
- Bake the cake
- Prepare the yellow cake according to the box instructions in a 9×13-inch pan. Let cool slightly.
- Poke the cake
- Using the handle of a wooden spoon or a skewer, poke holes all over the cake (about ½–1 inch apart).
- Make pudding
- Whisk together instant pudding mix, cold milk, and vanilla until thickened (~2 minutes).
- Fill the holes
- Pour or spoon pudding over the cake, letting it seep into the holes. Spread the rest evenly over the top.
- Layer bananas and wafers
- Arrange sliced bananas evenly over the pudding layer.
- Sprinkle crushed vanilla wafers over the top.
- Add whipped topping
- Spread whipped topping evenly over the cake.
- Sprinkle extra wafers for garnish if desired.
- Chill
- Refrigerate at least 2–3 hours (or overnight) to let the cake soak up pudding flavors and become creamy.
💡 Tips / Variations
- Caramel or toffee drizzle adds extra richness.
- Use banana-flavored pudding for a stronger banana punch.
- Make mini versions in a muffin tin for individual servings.
- Texture upgrade: Fold crushed nuts into the whipped topping for crunch.
If you want, I can give a shortcut “dump-and-chill” version that uses store-bought banana pudding and whipped topping—ready in under 20 minutes, no baking 😋.
Do you want me to give that version too?
