Banana Pudding Poke Cake
Easy banana pudding poke cake takes creamy banana pudding and adds it to a buttery yellow cake mix cake with crunchy vanilla wafers on top. This delicious creamy dessert is such a fun twist on banana pudding!
Equipment
- 1 9 x 13 inch baking pan glass or metal works for this recipe
- 1 spray cooking oil like Pam, you can also evenly oil the pan with a little cooking oil spread evenly on the pan
- 2 large mixing bowls
- 1 Silicone spatula
- 1 Electric Mixer recommended, but can be made by hand
Ingredients
For The Cake
- 15.25 ounces yellow cake mix see notes if you have a 13.25 ounce cake mix
- 1 cup water
- 1/2 cup vegetable oil or other cooking oil, avocado oil, olive oil, or canola oil can all be used
- 3 large eggs
For The Filling And Topping
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 5.1 ounces instant banana pudding mix only
- 2 cups milk we used 2% milk, but whole milk can be used for a creamier texture
- 24 ounces whipped topping divided, like cool whip, usually two tubs
- 5 ounces vanilla wafer cookies for optional garnish, I used about half of a 11 ounce box of cookies
- 3 large bananas for garnish, optional, I add slices as I serve so they don't turn brown
Instructions
Baking The Cake
- 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 in a large mixing bowl. I've listed the most common egg, oil and water amounts in the ingredients but use the amounts listed on your package. See notes.
- 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.
- 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
- 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 the handle of a wooden spoon or a similar tool to poke holes in even lines all the way down the cake. Your holes don't have to be perfect, you just want them somewhat even so you get some of the filling on each slice.
- In a large mixing 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.
- In a second large mixing bowl, add the instant banana pudding and mix it with the milk until it begins to thicken. Then add 12 ounces of whipped topping (one tub) and fold it into the banana pudding mixture with a silicone spatula.
- Combine the cream cheese mixture with the pudding mixture and mix well. Carefully pour the pudding over the top of the cake. Gently spoon and push the pudding layer down into the holes of the cake as needed. This forms the creamy center in this delicious banana poke cake.
- Cover the entire top of the cake with a layer of whipped topping, 12 ounces. Add vanilla wafer cookies to the top, crushing them and sprinkling the cookies on top or you can also place whole cookies on top of the cake.
- Place the cake in the fridge to chill for at least 2 hours but you can chill overnight to allow the pudding to set. Add slices of banana before serving if desired, then enjoy!
Notes
If the cake mix you have selected suggests adding different ingredients to it besides the water, oil, and egg, go ahead and follow the boxed instructions for baking a 9x13 cake. Occasionally different brands of cake mix will have other instructions, but most have water, oil, and egg added.
Many cake mixes have been shrinking their sizes down to 13.25 ounces from 15.25 ounces. You can swap in a 13.25 ounce cake mix one for one, but the cake will be just a little shorter in the pan when cooked.
I used the handle of the spatula to poke round holes in the cake. If your spatula handle isn't round, use the handle of a wooden spoon or a similar tool's handle to poke the holes.
Nutrition
Calories: 684kcal | Carbohydrates: 92g | Protein: 11g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 561mg | Potassium: 434mg | Fiber: 2g | Sugar: 67g | Vitamin A: 539IU | Vitamin C: 4mg | Calcium: 288mg | Iron: 1mg