By Bring Banana Pudding Poke Cake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Banana Pudding Poke Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Banana Pudding Poke Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 box yellow cake mix (15.25 oz)
3 overripe bananas, mashed
¾ cup water
¼ cup vegetable oil
3 large eggs
2 packages instant banana pudding (3.4 oz each)
4 cups milk (whole, %1, or skim)
1 cup heavy whipping cream
2-3 bananas, sliced
8 ounces Cool Whip (thawed)
25 vanilla wafers
PREPARATION STEPS
Preheat the oven to 350°F and spray a 9×13 inch pan with cooking spray.
In a large bowl, combine the cake mix, mashed bananas, water, vegetable oil, and eggs. Beat for 2 minutes until well combined.
3
Spread the cake batter evenly into the prepared pan and bake for 25 minutes
Test for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done
Allow the cake to cool for 5 minutes.
In another bowl, whisk together the instant banana pudding mix, milk, and heavy whipping cream until smooth.
5
Use the handle of a wooden spoon or a knife to poke holes all over the cake
Pour some of the prepared pudding mixture over the cake, ensuring it fills the holes
Spread the remaining pudding mixture over the cake.
Cover the cake with plastic wrap and refrigerate for 2 hours to set.
Once chilled, arrange sliced bananas over the pudding layer, then spread the thawed Cool Whip over the bananas.
8
Crush 4 or 5 vanilla wafers and sprinkle them over the top of the cake
Cut the cake into 20 slices and serve, topping each slice with additional banana slices and a vanilla wafer.
Prep Time: 15 min
Cooking Time: 25 min
Total Time: 40 min
Servings: 20
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
