Banana Poke Cake
Banana Poke Cake
Looking for a crowd-pleasing dessert that’s creamy, nostalgic, and irresistibly easy to make? This banana poke cake is just the thing. With layers of moist yellow cake, banana cream and vanilla pudding, whipped topping, crushed vanilla wafers, and fresh banana slices, it brings all the comforting flavors of banana pudding in cake form. It’s the perfect sweet treat for birthdays, potlucks, barbecues, picnics—or just because!
Poke cakes first became popular in the 1970s, thanks to a clever marketing campaign from Jell-O. These cakes are typically made by poking holes into a freshly baked cake and pouring in pudding, sweetened condensed milk, or Jell-O. The filling seeps into every bite, creating a soft, moist, and flavorful dessert. Since then, there have been endless variations, including chocolate, coconut, butterscotch, and more. (Check out my Butterscotch Lush Dessert or my No Bake Shamrock Shake Dessert if you’re a pudding lover!)
This banana version is one of our family favorites. It’s easy to make, requires minimal prep, and tastes even better the next day—which makes it a great make-ahead option!
Here are a few more easy dessert recipes to check out while you are here!
Ultimate No Bake Peanut Butter Pie
Ingredients (By Layer)
- Cake Layer:
- 1 box yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- Pudding Layer:
- 1 (3.4 oz) box banana cream instant pudding
- 1 (3.4 oz) box vanilla instant pudding
- 3 cups cold milk
- Topping Layer:
- 1 (8 oz) tub Cool Whip Extra Creamy Whipped Topping, thawed
- 2 cups crushed vanilla wafer cookies
- Fresh banana slices (for garnish)
- Optional: Caramel drizzle
How to Make Banana Poke Cake
Start by preparing your yellow cake mix according to the package directions. In a large bowl, mix together 1 cup of water, ½ cup of vegetable oil, and 3 eggs. Stir in the cake mix until smooth, then pour into a greased 9×13-inch baking dish. Bake according to the time listed on the box, usually around 25–30 minutes at 350°F.
Once the cake is done, remove it from the oven and let it cool completely.
Once the cake has cooled, use the handle of a wooden spoon or another large kitchen utensil to poke holes all over the surface of the cake. Be sure to space them out evenly so the pudding can soak into every bite.
In a mixing bowl, whisk together both pudding mixes—banana cream and vanilla—with 3 cups of cold milk. (You can use 2 boxes of banana, but I think the taste is too overpowering). Whisk just until the pudding starts to thicken, about 1–2 minutes.
Don’t let it fully set, or it will be harder to spread.
Immediately pour the pudding over the poked cake. Use a rubber spatula to gently press and spread the pudding into the holes and across the top. Refrigerate the cake for at least 1 hour to allow the pudding to fully set.
After the pudding layer is chilled and set, spread a generous layer of Cool Whip over the top. I like to use the Extra Creamy variety. Sprinkle crushed vanilla wafers evenly over the whipped topping.
Right before serving, garnish with fresh banana slices. Don’t add them too early, as bananas will start to brown quickly. For an extra indulgent touch, a drizzle of caramel sauce takes this dessert over the top.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Banana Poke Cake
Ingredients
For the Cake
- 1 Box Yellow Cake Mix
- 1 Cup Water
- 1/2 Cup Vegetable Oil
- 3 Eggs
For the Pudding Layer
- 3.4 oz Box of Vanilla Instant Pudding Mix DO NOT use the kind you have to cook
- 3.4 oz Box of Banana Cream Instant Pudding Mix
- 3 Cups Cold Milk
For the Topping Layer
- 8 oz Tub of Cool Whip, thawed I like to use the Extra Creamy Variety
- 2 Cups Crushed Nilla Wafer Cookies
- 1-2 Fresh Bananas, sliced for garnish
Instructions
- Prepare the cake according to the package directions using the water, oil, and eggs. Bake in a greased 9×13-inch dish. Let cool completely.
- Poke holes all over the cooled cake using a wooden spoon handle or large utensil.
- In a bowl, whisk together both pudding mixes and 3 cups cold milk until just starting to thicken.
- Pour the pudding over the cake, spreading it evenly with a spatula. Refrigerate for 1 hour.
- Spread Cool Whip over the pudding layer and top with crushed vanilla wafers.
- Garnish with banana slices just before serving.
Notes
Make Ahead & Storage Tips
This cake is perfect for prepping ahead of time! You can make the entire cake (minus the banana slices) up to 1–2 days in advance. Just keep it tightly covered in the refrigerator. Add the banana slices right before serving for the freshest look and flavor. Leftovers can be stored in the fridge for up to 4 days. The pudding keeps the cake moist, and the vanilla wafers soften slightly, giving it that banana pudding texture we all love.Optional Variations
- Caramel Drizzle: A light swirl on top of the whipped topping adds a beautiful finish.
- Extra Crunch: Add chopped pecans or toffee bits with the vanilla wafers.
- Different Puddings: Want a twist? Try using just vanilla pudding or incorporate cheesecake flavor.
I make one similar to this. Only after I bake the cake, let cool until warm to touch. I put 1 whole can juice and all of crushed pineapple. And the two small boxes of instant cheesecake pudding prepared beforehand with the 3 cups of milk. Then top with cool whip and optional add cut bananas, strawberries, blueberries and place in top of cool whip
That sounds wonderful!