The Best Banana Pudding Poke Cake (Easy 9×13 Recipe)
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This Banana Pudding Poke Cake is a soft and moist cake filled with creamy banana pudding and topped with fluffy whipped topping. It is the ultimate shortcut to that classic southern flavor we all crave, and it turns a simple box of mix into a rich, crowd-pleasing treat that everyone will ask for.
I find myself making this easy banana dessert with cake mix all the time for summer cookouts, family reunions, and neighborhood potlucks. It has become one of my favorite back-pocket recipes alongside my Patriotic Poke Cake and my quick Four Layer Delight because it is just so reliable for a crowd.
If you love the “soak and chill” method of a poke cake, you really need to try this version that tastes exactly like a homemade banana pudding but in cake form.
Table of Contents
Why I Love This Banana Pudding Poke Cake Recipe
There are so many reasons this has become a staple in my kitchen! First, it is incredibly easy because it uses pantry staples like yellow cake mix and instant pudding.
I also love that it is a “make-ahead” dessert, which takes the stress out of hosting since the flavor actually improves as it sits in the fridge.
Most importantly, the combination of the sweetened condensed milk and the banana pudding creates a texture that is so much more indulgent than a standard dry cake.
Ingredients You’ll Need
I keep most of these ingredients in my pantry at all times so I can whip this up whenever I have a few ripe bananas on the counter.
- Yellow Cake Mix: This serves as our sturdy and flavorful base. You could substitute a white cake mix or even a spice cake mix for a warmer flavor profile.
- Instant Banana Cream Pudding Mix: This is what provides that signature flavor and creamy filling. Make sure you use “instant” and not the “cook and serve” kind so it sets properly.
- Sweetened Condensed Milk: My secret for the richest poke cake with sweetened condensed milk! It adds a milky sweetness that seeps deep into the cake.
- Cold Milk and Water: These are used to hydrate the pudding mix and create the perfect pourable consistency.
- Cool Whip: This thawed whipped topping provides a light and airy finish that holds up much better than homemade whipped cream for a potluck.
- Fresh Bananas: I look for bananas that are yellow with a few brown spots for the best natural sweetness.
- Vanilla Wafer Cookies: These give that classic Banana Pudding Cake with Nilla Wafers crunch. You can use graham cracker crumbs if you are out of wafers.
How to Make Banana Pudding Poke Cake
Getting this cake to turn out perfectly is all about the timing of the “poke” and the “pour.”
Pro Tips for the Perfect Poke Cake
One trick that works for me in my kitchen is to wipe the handle of my wooden spoon between pokes. This keeps the holes clean and prevents the cake from sticking to the spoon and tearing.
Also, I always make sure to add the crushed cookies right before serving. This ensures they stay perfectly crunchy instead of getting soft in the refrigerator.
How to Serve Banana Pudding Poke Cake
This is the ultimate potluck dessert recipe because it serves at least 12 people easily. I love serving this in clear glass bowls so guests can see the beautiful layers of cake, pudding, and bananas.
It pairs beautifully with a cup of coffee or a Diet Coke after a heavy BBQ meal.
Recipe Variations
The Chocolate Twist: Use a chocolate cake mix and chocolate pudding for a “Dirty Banana” style dessert.
Strawberry Banana: Layer sliced strawberries along with the bananas for a fruity, split-style flavor.
Small Batch: While I usually make the full 9×13, you can halve the recipe for a smaller family dinner, though you’ll still want to use a full box of pudding for maximum creaminess.
Frequently Asked Questions
Yes! In fact, I think it tastes better the next day. Just wait to add the bananas and the cookies until you are ready to serve so they stay fresh and crunchy.
If the pudding is too thin when you pour it, the cake can become overly saturated. Make sure to whisk the pudding for the full 2 minutes so that it starts to thicken before it hits the cake.
Keep your cake covered in the refrigerator for up to 3 days. Note that the bananas may brown slightly over time, but the taste will still be delicious.
You definitely can! While I love the convenience of whipped topping for potlucks because it doesn’t melt as quickly, you can substitute it with about 3 cups of heavy cream whipped with a half cup of powdered sugar and a teaspoon of vanilla. Just be sure to keep the cake extra cold until the moment you serve it.
The best way to prevent browning is to slice the bananas right before you assemble the final layer. However, a trick I use is to lightly toss the slices in a little bit of lemon or pineapple juice. The acidity slows down the oxidation process and keeps them looking bright and yellow for hours.
No problem at all! You can use the thick end of a chopstick, a large reusable straw, or even a small whisk handle. The goal is to create holes that are about a half-inch wide so that the rich sweetened condensed milk and pudding mixture can really get down into the base of the cake.
I really hope you enjoy this creamy and nostalgic treat as much as my family does! It truly is the best way to use up those ripe bananas and bring a smile to everyone at the table. Please leave a comment below if you try it and let me know how it turned out for you!
Banana Pudding Poke Cake
Ingredients
- 14 oz box yellow cake mix
- Ingredients needed to prepare cake, eggs, oil, water – see box instructions
- 2 3.4 oz boxes instant banana cream pudding mix
- 14 oz can sweetened condensed milk
- 1 ½ cups cold water
- 2 cups cold milk
- 8 oz tub Cool Whip whipped topping, thawed
- 2-3 bananas, sliced
- 20-25 vanilla wafer cookies, crushed (optional topping)
Directions
- Preheat oven according to cake mix package directions. Grease a 9×13-inch baking dish.
- Prepare the yellow cake mix using the ingredients listed on the box. Pour into prepared baking dish and bake as directed.
- Remove cake from oven and let cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a large bowl, whisk together the banana cream pudding mixes, sweetened condensed milk, cold milk, and water for about 2 minutes, until slightly thickened.
- Before the pudding fully sets, pour it evenly over the cake, making sure it fills the holes.
- Cover and refrigerate for at least 2 hours, or until fully chilled.
- Gently press sliced bananas across the top of the cake and pudding.
- Spread whipped topping evenly over the bananas.
- Sprinkle crushed vanilla wafer cookies over the whipped topping just before serving.
Notes
- Use very ripe bananas for the best flavor.
- Let the pudding sit just long enough to thicken slightly before pouring so it doesn’t run off the cake.
- Add the crushed cookies right before serving to keep them from getting soft.
- Store covered in the refrigerator for up to 3 days.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Wooden spoon (for poking holes)
Nutrition Facts
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