Banana Pudding Poke Cake

This recipe for banana pudding poke cake is a fun spin on the traditional banana pudding. Cake mix makes this recipe very easy to make, it’s a perfect dessert to bring to a potluck or serve at your next cook out with friends.

 

Banana Pudding Poke Cake Recipe

I love to bake from scratch most of the time, but sometimes you need something cheap, quick and easy you can throw together. If you have company coming and know it will be to everyone’s tastes, my Banana Pudding Poke Cake is sure to please.

RELATED: you might also like these recipes – Strawberry Cake and Pistachio Cake

Ingredients you will need

• 1 box yellow cake mix, PREPARED
• 2 small boxes banana instant pudding mix
• 2-3 cups cold milk for pudding mix
• 1 container frozen whipped topping, or homemade whipped cream
• Nilla Wafers, crumbled
• 2 sliced bananas

Useful kitchen tools:

• 13×9 baking dish
• cooling rack
• electric mixer
• wooden spoon
• Mixing bowls
• Liquid measuring cup

Kitchen Tips

• The instant pudding is very simple to make and will start to set right away. It will set up better and make it easier to apply the whipped cream or whipped topping if after you’ve added it onto the cake, you then chill it in the fridge for about an hour. After you’ve added the whipped topping you can keep the cake covered in the fridge until you are ready to serve it.
• Once you’re ready to serve you can add the crushed wafers and the sliced bananas, if you put the bananas on it too far ahead of time they will eventually start to turn brown.

How to Make Banana Pudding Poke Cake

1. Preheat oven to the temperature specified on your cake mix.
2. Make and cook cake as directed on your cake mix box for a 13×9-inch pan.
3. Remove cake from the oven and let it cool in the pan for at least 5 minutes.

4. With handle of a wooden spoon poke evenly spaced holes almost to bottom of cake, about 1/2 to 1 inch apart. If you wipe the wooden spoon handle in between it will help stop it sticking and pulling out lumps of cake.
5. In a bowl mix together the milk and banana pudding as directed on the pudding packet.
6. When the cake is fully cooled pour mixed pudding over the cake and spread evenly over surface to get it into the holes and fully cover the surface of the cake, then refrigerate for 1 hour, this will allow the pudding to set enough to easily add the whipped topping.

7. Spread whipped cream or whipped topping evenly over the pudding layer on the cake.
8. Just before you serve it add crumbled Nilla wafers and then sliced bananas over the top, the bananas will turn black if you cut them too far ahead of time.

I hope you love this banana pudding poke cake as much as we do! It’s definitely a big hit at parties, potlucks,  barbecues and holiday gatherings!

MORE DESSERT YOU WILL LOVE:

• This lemon curd poke cake is positively lovely and perfect for an elegant occasion like a bridal shower or even afternoon tea.
• If you’re an orange lover like me, this orange poke cake is definitely one you will want to try!
• This raspberry poke cake is actually one of my favorites, and I love how you can change out the flavors to whatever you like best.
• If you would like to try some more, you can find all my cake mix recipes here, all my poke cake recipes here, and ALL cake recipes here.
• Check out our Homemade Southern Banana Pudding! Topped with a delicious meringue layer, this banana pudding will be a crowd favorite.
• Don’t miss this Banana Cream Lush with a Bananas Foster sauce!
• Last but certainly not least, you don’t want to miss my all-time favorite Banana Cake recipe- paired with a delicious vanilla cream cheese frosting, this banana cake is moist and always a hit at any party!
• Lemon cream cheese pudding dessert is a no-bake dream!
• This triple Chocolate Poke Cake is a chocolate lover’s dream come true.
• Once you sink your teeth into this Easy Banana Cake topped with a banana-flavored whipped cream frosting, there’s no going back. 

Banana Pudding Poke Cake

Banana pudding poke cake is great for parties and potlucks! A delicious doctored cake mix recipe with creamy instant banana pudding.

5 from 40 votes

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Course: Desserts

Cuisine: American

Servings: 16

1 hour hr 40 minutes mins

Calories: 212

Author: Amanda Davis

Ingredients

• ▢ 15 oz box yellow cake mix PREPARED
• ▢ 6.4 oz banana instant pudding mix 2 small boxes
• ▢ 3 cups cold milk for pudding mix
• ▢ 8 oz container frozen whipped topping or homemade whipped cream
• ▢ 2 large bananas sliced
• ▢ 5 Nilla wafers crumbled

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Wire cooling racks
• ▢
  Hand mixer
• ▢
  wood

Before You Begin

• The instant pudding is very simple to make and will start to set right away. It will set up better and make it easier to apply the whipped cream or whipped topping if after you’ve added it onto the cake, you then chill it in the fridge for about an hour. After you’ve added the whipped topping you can keep the cake covered in the fridge until you are ready to serve it.
• Once you’re ready to serve you can add the crushed wafers and the sliced bananas, if you put the bananas on it too far ahead of time they will eventually start to turn brown.

Instructions

• Preheat oven to the temperature specified on your cake mix.
• Make and cook cake as directed on your cake mix box for a 13×9-inch pan.
• Remove cake from the oven and let it cool in the pan for at least 5 minutes
• With handle of a wooden spoon poke evenly spaced holes almost to bottom of cake, about 1/2 to 1 inch apart.
• If you wipe the wooden spoon handle in between it will help stop it sticking and pulling out lumps of cake.
• In a bowl mix together the milk and banana pudding as directed on the pudding packet.
• When the cake is fully cooled pour mixed pudding over the cake and spread evenly over surface to get it into the holes and fully cover the surface of the cake, then refrigerate for 1 hour, this will allow the pudding to set enough to easily add the whipped topping.
• Spread whipped cream or whipped topping evenly over the pudding layer on the cake.
• Just before you serve it add crumbled Nilla wafers and then sliced bananas over the top, the bananas will turn black if you cut them too far ahead of time.

Nutrition

Serving: 1slice | Calories: 212cal | Carbohydrates: 43g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 303mg | Potassium: 143mg | Fiber: 1g | Sugar: 27g | Vitamin A: 110IU | Vitamin C: 1.3mg | Calcium: 124mg | Iron: 0.6mg

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This post originally appeared here on Jun 10, 2016.