3-Ingredient Banana Pudding Poke Cake , Heavenly Bliss!

Oh, banana pudding poke cake , where have you been all my life? This dessert is pure magic, combining everything I love about banana pudding with the ease of a boxed cake mix. Picture this: a moist yellow cake soaked with creamy banana pudding, topped with fluffy whipped cream and crunchy vanilla wafers. It’s like childhood nostalgia in every bite.

I first made this for a family potluck last summer, and let me tell you , it disappeared faster than you can say “seconds please!” The best part? It’s ridiculously easy to throw together, even when you’re short on time. Just bake, poke, pour, and chill. The hardest part is waiting those two hours for it to set up in the fridge (though I won’t judge if you sneak a spoonful early).

Why You’ll Love This Banana Pudding Poke Cake

Let me count the ways this dessert will steal your heart (and probably your waistline too!):

• Effortless elegance: Boxed cake mix? Check. Instant pudding? Check. You’re basically cheating at baking while looking like a kitchen rockstar
• Party perfection: Feeds a crowd with zero last-minute fuss , just pull it chilled from the fridge when guests arrive
• Texture heaven: That magical combo of moist cake, creamy pudding pockets, and crunchy wafer topping will have you swooning
• Instant nostalgia: Tastes like grandma’s banana pudding but with half the work , sorry, Nana!
• Make-ahead magic: Actually gets BETTER after chilling overnight (if you can resist eating it sooner)

Trust me, once you try this, you’ll be making it for every potluck, picnic, and “I just need dessert” moment in your life! If you love easy desserts, check out more desserts here.

Banana Pudding Poke Cake Ingredients

This beauty comes together with simple ingredients you might already have in your pantry! Here’s what you’ll need:

For the Cake

• 1 box (15.25 oz) yellow cake mix , I swear by Duncan Hines but any brand works
• 3 large eggs , room temperature makes them blend smoother
• 1/3 cup vegetable oil , or you can use melted butter for richer flavor
• 1 cup water

For the Filling

• 2 cups cold milk , whole milk makes the creamiest pudding
• 1 box (3.4 oz) instant banana pudding mix , don’t grab the cook-and-serve by accident!

For the Topping

• 1 container (8 oz) whipped topping , thawed (Cool Whip works great)
• 1 cup vanilla wafer cookies , crushed (I put mine in a bag and whack them with a rolling pin , stress relief!)

Ingredient Substitutions & Notes

This recipe is pretty forgiving, but here are my tried-and-true swaps:

• Cake mix: Vanilla works if you’re out of yellow cake (or spice cake for a fun twist!)
• Pudding: In a pinch, vanilla pudding + 1 mashed banana works , just whisk really well
• Whipped topping: Fresh whipped cream is dreamy if you’ve got time, or coconut whipped topping for dairy-free
• Warning: Don’t try reducing the sugar , the pudding needs it to set properly
• Pro tip: For extra banana flavor, slice 1-2 ripe bananas and layer them under the pudding filling!

Equipment You’ll Need

• 9×13-inch baking pan , the trusty workhorse of my kitchen
• Mixing bowls , one for the cake, one for the pudding
• Electric mixer , though a good ol’ wooden spoon works in a pinch

How to Make Banana Pudding Poke Cake

Alright, let’s get baking! This couldn’t be simpler , even my 12-year-old nephew can make it (and has, with surprisingly good results!). Here’s how we’ll work our magic:

1. Preheat & Prep: Crank that oven to 350°F and grease your 9×13 pan like you’re buttering toast. No sticking allowed!
2. Mix the Cake: Dump the cake mix, eggs, oil, and water into a bowl. Beat for 2 minutes until smooth , it’ll look like sunshine in a bowl. Pour into your waiting pan.
3. Bake It: Pop it in the oven for 25-30 minutes. You’ll know it’s done when the edges pull away and a toothpick comes out clean. Resist opening the oven door too early!
4. Poke Party: Let the cake cool for 15 minutes (patience, grasshopper). Then grab a wooden spoon handle and poke holes all over , I do about 1 inch apart. This is where the pudding magic happens!
5. Pudding Time: Whisk the cold milk and pudding mix for 2 full minutes until it’s thick like Elmer’s glue. Pour slowly over the cake, nudging it into the holes with a spatula.
6. Top It Off: Spread the whipped topping like you’re frosting a cloud. Sprinkle those crushed wafers over top , I like to leave some bigger chunks for texture.
7. Chill Out: Refrigerate for at least 2 hours (overnight is golden). The waiting is torture, but so worth it!

Tips for Perfect Banana Pudding Poke Cake

After making this more times than I can count, here are my hard-earned secrets:

• Cool Before Poking: If the cake’s too hot, it’ll absorb all the pudding and get soggy. 15 minutes is the sweet spot.
• Whisk Like You Mean It: That pudding needs a full 2 minutes of whisking to thicken properly. Set a timer , under-whisked pudding equals a soupy mess.
• Hole Strategy: Poke all the way to the bottom, but don’t go wild , too many holes and your cake might collapse.
• Overnight Magic: The flavors meld beautifully if you can wait overnight. Cover tightly with plastic wrap to prevent fridge smells.
• Banana Boost: For extra oomph, add sliced bananas between the cake and pudding layers , just eat within 24 hours as they’ll brown.

Serving & Storing Banana Pudding Poke Cake

Oh, the moment we’ve all been waiting for , digging into this heavenly creation! Here’s how I like to serve and keep my banana pudding poke cake at its absolute best:

Serving It Right: This beauty is meant to be served chilled , I mean ice-cold, straight-from-the-fridge perfection. For extra pizzazz, I’ll sometimes top individual slices with fresh banana slices right before serving (they brown too quickly if you add them earlier). A little extra sprinkle of crushed vanilla wafers never hurts either , it’s all about that crunch!

Storage Smarts: Leftovers? Ha! Just kidding , but if you somehow manage to have some, here’s the deal:

• Keep it covered tightly with plastic wrap or in an airtight container in the fridge
• It’ll stay dreamy for about 3 days (though it never lasts that long in my house)
• The whipped topping might start weeping after day 2 , just give it a quick fluff with a spoon before serving
• Big no-no: Don’t freeze it! The texture turns all weird and the pudding separates. Trust me, I learned this the hard way.

Pro tip from my kitchen disasters: If you’re taking this to a potluck, transport it in a cooler with ice packs. Nothing worse than showing up with a melty mess when you promised the “best dessert ever”! For more great dessert ideas, visit recipesloop.com.

Banana Pudding Poke Cake Nutrition

Okay, let’s be real , we’re not eating banana pudding poke cake for its health benefits! But in case you’re curious (or tracking), here’s the scoop on what you’re getting per generous slice:

• Calories: About 350 (worth every single one!)
• Carbs: Around 50g , it is dessert after all
• Protein: 4g (hey, eggs and milk count!)
• Fat: 15g (butter and whipped topping make it glorious)
• Sugar: 30g (this is where the magic happens)

Now before you come at me with pitchforks, remember this is just an estimate , your actual numbers will dance around depending on the brands you use. That’s why I always say: “Nutrition labels are guidelines, not gospel!”

My philosophy? Life’s too short to stress over dessert calories. Just enjoy that creamy, dreamy slice and maybe take an extra walk tomorrow. Balance, right? If you are looking for other layered desserts, you might enjoy this banana pudding lasagna.

Banana Pudding Poke Cake FAQs

I’ve gotten so many questions about this cake over the years , here are the ones that pop up most often with my tried-and-true answers!

Can I use fresh bananas in this cake?
Absolutely! Slice 1-2 ripe bananas and layer them between the cake and pudding. Just know they’ll brown quickly, so eat within 24 hours for prettiest results.

Can I make this ahead of time?
Oh honey, it’s actually better made ahead! The flavors blend beautifully overnight. Just cover tightly and chill up to 24 hours before serving.

Why is my pudding filling runny?
You probably didn’t whisk it long enough , that pudding needs a full 2 minutes to thicken properly. And always use cold milk straight from the fridge!

Can I use homemade whipped cream instead of Cool Whip?
Definitely! Whip up 2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form. It’s extra dreamy but doesn’t hold up as long.

What if I don’t have vanilla wafers?
No panic! Nilla wafers are classic, but graham cracker crumbs or even crushed shortbread cookies make delicious substitutes. Get creative with what’s in your pantry!

Banana Pudding Poke Cake

A moist cake with banana pudding filling, topped with whipped cream and vanilla wafers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 1 box yellow cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water

For the Filling

• 2 cups cold milk
• 1 box banana pudding mix

For the Topping

• 1 container whipped topping
• 1 cup vanilla wafer cookies crushed

Equipment

• 9×13-inch baking pan
• Mixing Bowls
• Electric Mixer

Method

 

1. Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
2. In a bowl, mix the cake mix, eggs, oil, and water. Pour into the pan and bake for 25-30 minutes.
3. Let the cake cool. Use the handle of a spoon to poke holes all over the cake.
4. Whisk the milk and pudding mix until thick. Pour over the cake and spread into the holes.
5. Spread whipped topping over the cake. Sprinkle crushed vanilla wafers on top.
6. Refrigerate for at least 2 hours before serving.

Notes

For best results, chill the cake overnight to let the flavors blend.