Easy Banana Pudding Poke Cake

Banana pudding poke cake takes creamy banana pudding and puts it on top of a buttery yellow cake with crunchy vanilla wafers for a fun twist on classic banana pudding. This is the perfect dessert to share at a potluck, and is so easy starting with a cake mix!

Why We Love Banana Pudding Poke Cake

• Creamy Classic Banana Pudding Flavor– Banana pudding poke cake takes all the flavor and deliciousness of creamy banana pudding and puts it both on top of and inside the buttery yellow cake. If you like banana pudding, you’ll love this cake that tastes like a cross between banana pudding and the flavors of banana cream pie.
• Super Easy Recipe For A Potluck Or Party– This recipe starts with a cake mix, and is easy enough that any home baker can make it. Kids also love to poke the holes in the cake with the end of a wooden spoon for the pudding!

Ingredients For Banana Pudding Poke Cake

For The Cake

• 15.25 ounces yellow cake mix use your favorite yellow boxed cake mix
• 1 cup water
• 1/2 cup vegetable oil or other cooking oil
• 3 large eggs

For The Filling And Topping

• 8 ounces cream cheese softened
• 14 ounces sweetened condensed milk
• 5 ounces instant banana pudding dry instant pudding mix only, this gives the cake the banana flavor
• 2 cups milk
• 24 ounces whipped topping divided, like cool whip, usually two tubs
• 5 ounces vanilla wafer cookies for garnish, I used about half of a 11 ounce box of cookies
• 3 large bananas for garnish, optional

How To Make Banana Pudding Poke Cake

Baking The Cake

1. Grease a 9×13 inch pan with cooking spray. Prepare the cake mix according to the package directions, mixing in the egg whites (or whole eggs), oil and water as listed on the package. I’ve listed the most common egg, oil and water amounts in the ingredients but use the amounts listed on your package. See notes at the bottom of the page if your cake mix has different directions.

2. Preheat the oven to 350 degrees for a metal pan and 325 degrees for a glass pan. Pour the cake batter into the prepared pan and bake according to the package directions, usually 28-35 minutes.
3. Let the cake cool for at least 15-20 minutes or until cool to the touch.  The warm cake can melt the pudding and whipped cream topping if it is too hot.

Adding The Filling And Topping

1. Once the cake is cool, poke holes in the cake in rows for the pudding, about 6-8 rows down the longer side of the pan. Use a wooden spoon handle or a similar tool to poke holes in even lines all the way down the cake.

2. In a large bowl mix add the softened cream cheese and sweetened condensed milk. Mix well until fully combined. This step is easier with an electric mixer but can be done by hand if the cream cheese is well softened.

3. In a second large mixing bowl, add the instant banana pudding and mix it with the milk. Then add 12 ounces of whipped topping (one tub) and fold it into the banana pudding mixture with a silicone spatula.

4. Combine the cream cheese mixture with the pudding mixture and mix well. Carefully scoop the mixture and place it evenly over the top of the cake. Gently spoon and push the mixture pudding layer down into the holes as needed.  This forms the creamy center in this delicious banana poke cake.

5. Cover the entire top of the cake with a layer of whipped topping, 12 ounces. Add vanilla wafer cookies (also known as Nilla Wafers) to the top, you can add whole cookies or crushed vanilla wafers.

6. Place the cake in the fridge to chill for at least 2 hours but can chill overnight. Add slices of banana before serving if desired, then enjoy!

Variation Ideas

A lot of people have a lot of opinions when it comes to banana pudding as to what should and should not be included. I’m not going to tell you what to do or not to do, but know that if you try variations you may want to consider renaming the dish or risk a brawl at the table. These variations are all really delicious, just be aware there may be pushback!

• Add Nuts– Pecans are my favorite choice to add sprinkled on top of this cake, but walnuts go well with the flavor of banana pudding too. This isn’t traditional to banana pudding, but is a fun twist.
• Swap The Cookies– We’ve used vanilla wafers, also sometimes called “Nilla Wafers but you can swap in graham crackers, Pepperidge farm Chessman style cookies, or another buttery shortbread style cookie.
• Drizzle With Caramel- This may be a little controversial for banana pudding fanatics, but I think a drizzle of caramel goes really well with a dessert made with banana pudding. I suggest adding caramel per slice rather then to the whole cake if you think you might be at risk of upsetting someone, but it is gooey, buttery and so delicious.
• Sprinkle Toffee Bits– Chocolate toffee bits are another really delicious addition to this poke cake on top. They are sweet, buttery, and add a satisfying crunch to the already creamy banana pudding.
• Try Peanut Butter Chips– Listen this one pushes things a little bit more because the peanut butter brings a lot of flavor to the dish when added. Peanut butter and bananas are basically best friends flavor wise though, so add with caution.

How Long Will This Poke Cake Last?

You can keep leftovers in an airtight covered container in the refrigerator for about three days. Plastic wrap or aluminum foil can be used to cover the cake.

I strongly recommend only adding fresh sliced bananas to the cake slices as you serve, as leftover banana pieces will not keep fresh long and will turn brown. The banana poke cake will taste better of you store this delicious dessert without the fresh banana slices.