Magical Banana Pudding Poke Cake Recipe That Kids Adore

Southern kitchens buzz with excitement over this banana pudding poke cake that perfectly blends comfort and nostalgia.

Creamy banana pudding seeps into every delightful crevice of this tender cake, creating layers of sweet, indulgent flavor.

Soft vanilla cake becomes the perfect canvas for this classic dessert, inviting you to savor each decadent bite.

The simple yet magical technique of poking holes transforms an ordinary cake into an extraordinary treat.

Smooth pudding fills each little pocket, ensuring a moist and irresistible dessert that melts in your mouth.

Topped with fresh whipped cream and delicate vanilla wafer crumbles, this cake promises to be the star of any gathering.

One forkful will transport you to a world of pure, blissful sweetness.

Presenting Your Poke Cake With Style

• Party Platter Paradise: Create a stunning dessert display by arranging cake squares on a large platter with extra banana slices and wafer crumbs scattered artistically around the edges.
• Frozen Delight Twist: Chill individual slices for an extra cool summer treat, perfect for hot days when guests want a refreshing banana pudding experience.
• Coffee Companion Pairing: Serve alongside a steaming cup of vanilla latte or strong black coffee to complement the cake's sweet banana flavor and creamy texture.
• Brunch Showstopper: Include this cake as a decadent finale to a weekend brunch, cutting into smaller bite-sized pieces for easy sharing among friends and family.

Keeping Banana Pudding Cake Ready to Serve

• Store the cake covered with plastic wrap in the refrigerator for up to 5 days. Cold temperatures keep the pudding layer smooth and prevent banana slices from browning quickly.
• Place wax paper between cake layers when storing multiple servings to prevent sticking and maintain individual piece integrity.
• Wrap individual cake squares tightly in aluminum foil, then place in freezer-safe containers. Frozen cake stays delicious for 2-3 weeks. Thaw overnight in the refrigerator before serving.
• Add banana slices just before serving to maintain their bright color and prevent soggy texture. Keep extra banana slices in lemon water to slow browning if preparing in advance.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 180 kcal

Servings: 12

Banana Pudding Poke Cake Ingredient Rundown

• Yellow Cake Mix: Provides the fluffy foundation, choose a high-quality mix for richer flavor and smoother texture.
• Eggs: Binds ingredients and creates structure, select fresh large eggs at room temperature.
• Vegetable Oil: Ensures moisture and tenderness, opt for a neutral-flavored oil.

• Banana Pudding Mix: Delivers intense banana flavor, select instant mix for quick preparation.
• Whole Milk: Creates creamy consistency, use cold milk for best pudding texture.
• Vanilla Wafers: Adds delightful crunch and traditional banana pudding character, crush just before topping.

• Whipped Topping: Provides light, airy layer, thaw completely before spreading.
• Fresh Bananas: Brings natural sweetness and freshness, slice immediately before serving to prevent browning.

Baking Tools for a Perfect Poke Cake

• Large Mixing Bowl: Perfect for whisking pudding mix and milk smoothly.
• Wooden Spoon or Large Fork: Essential for poking holes in the cake to create delicious pudding channels.
• 9×13-inch Baking Dish: Ideal for baking and presenting the entire cake.
• Whisk: Key for blending pudding mix without lumps.
• Spatula: Crucial for spreading pudding and whipped topping evenly.
• Measuring Cups: Necessary for accurate milk measurement.
• Toothpick: Helps check cake doneness during baking.

How to Layer Banana Pudding and Cake Flavors

• Bake Golden Cake

Whip up cake batter following package directions and pour into a greased baking dish. Slide into a warm oven and bake until a toothpick comes out clean, creating a perfect golden base for your delightful dessert.

• Create Delicious Holes

After cake cools slightly, grab a wooden spoon handle and punch holes generously across the surface. These little tunnels will welcome creamy pudding magic.

• Pour Silky Pudding

Blend banana pudding mix with cold milk until ultra-smooth. Carefully cascade pudding over cake, ensuring every hole gets filled with luscious goodness. Chill in the refrigerator until pudding sets completely.

• Crown with Creamy Topping

Spread a fluffy layer of whipped topping across the pudding surface. Sprinkle crushed vanilla wafers for a delightful crunch that adds texture and flavor.

• Finish and Serve

Just before serving, dot the top with fresh banana slices. Cut into generous squares and watch everyone’s eyes light up with excitement for this creamy, dreamy dessert.

Flavor Swaps for Banana Pudding Lovers

• Prepare the entire cake a day before serving, allowing flavors to meld and pudding to set perfectly in the refrigerator.
• Toss fresh banana slices in a bit of lemon juice to prevent browning and maintain their bright, fresh appearance when topping the cake.
• Swap traditional cake mix for a gluten-free version and use gluten-free vanilla wafers to create a celiac-friendly dessert that doesn't compromise on taste.
• Replace whole milk with almond or coconut milk in the pudding mix, and use dairy-free whipped topping to make this dessert accessible for those with dairy restrictions.
• Add a splash of banana extract to the pudding mix or sprinkle some ground cinnamon between layers to intensify the banana flavor and create a more complex taste profile.

Dreamy Banana Pudding Poke Cake Recipe

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4.6 from 28 reviews

• Total Time: 45 minutes
• Yield: 13 1x

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Description

Southern comfort meets sweet indulgence in this banana pudding poke cake, blending classic dessert charm with creamy, nostalgic flavors. Layers of moist cake, silky pudding, and fresh bananas create a delightful treat you won’t be able to resist.

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Ingredients

Scale 1x2x3x

• 1 yellow cake mix box (plus box ingredients: eggs, oil, water)
• 2 banana pudding mix boxes (3.4 oz / 96 g each)
• 4 cups cold milk
• 1 whipped topping container (8 oz / 226 g), thawed
• 1 cup vanilla wafer cookies, crushed
• 2 bananas, ripe, sliced (for serving)

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Instructions

1. Cake Preparation: Ignite the oven to 350F (175C), coat a 9×13-inch baking vessel with grease. Craft the cake mixture per package guidance, transferring the batter into the primed dish. Bake until a wooden probe emerges pristine, approximately 25-30 minutes.
2. Texture Transformation: After emerging from the oven, allow the cake a brief cooling interlude. Perforate the surface extensively using a wooden utensil handle, creating channels for pudding absorption. Ensure deep punctures to maximize flavor penetration.
3. Pudding Infusion: Whisk banana pudding mixture with cold milk until silky smooth. Cascade the creamy liquid across the perforated landscape, ensuring complete hole saturation. Distribute evenly using a flexible spatula. Refrigerate for a minimum of two hours, permitting complete pudding solidification.
4. Crowning Glory: Once pudding sets, blanket the surface with billowy whipped topping. Sprinkle crushed vanilla wafers across the pristine white canvas, adding textural complexity.
5. Presentation: Moments before serving, garnish with freshly sliced banana medallions. Slice into precise squares, revealing layers of creamy, banana-infused decadence.

Notes

• Let cake cool slightly before poking to ensure holes are clean and precise, preventing excessive moisture absorption.
• Whisk pudding mix and milk thoroughly to eliminate lumps, creating a smooth, even layer that penetrates cake holes perfectly.
• Add fresh banana slices just before serving to maintain their color and prevent browning, keeping the dessert visually appealing.
• Prepare cake up to 24 hours in advance and refrigerate, allowing flavors to meld and develop a richer taste profile.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 18 g
• Sodium: 250 mg
• Fat: 8 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg