Banana Poke Cake
This banana poke cake is made with moist yellow cake, banana cream and vanilla pudding, whipped topping, crushed vanilla wafers, and fresh banana slices! Perfect for any occasion!
Servings 12
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 9x13-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.