Banana Pudding Poke Cake is a delicious fusion of two beloved Southern classics: banana pudding and poke cake. This crowd-pleasing dessert combines the rich, nostalgic flavors of creamy banana pudding with the soft, moist texture of a traditional poke cake, creating a treat that’s both indulgent and incredibly easy to make. The concept of a poke cake — where holes are poked into a baked cake and filled with a sweet filling — allows the banana pudding to seep deep into every bite, making it irresistibly moist and flavorful.

Perfect for potlucks, family gatherings, holidays, or casual weeknight cravings, Banana Pudding Poke Cake is as visually impressive as it is delicious. Topped with layers of whipped topping, sliced bananas, and crushed vanilla wafers, it delivers all the comforting flavors of banana pudding with the ease of a sheet cake. Whether you’re a seasoned baker or a kitchen novice, this dessert is sure to be a hit.

What Is a Poke Cake? 

A poke cake is a type of dessert that’s baked in a sheet pan and, while still warm, has holes poked into it — usually with the handle of a wooden spoon or a straw. These holes are then filled with a creamy or fruity filling like pudding, condensed milk, or gelatin. The filling seeps into the cake, adding moisture, flavor, and a layered texture that makes every bite rich and satisfying.

Originating in the 1970s, poke cakes became popular for their simplicity and adaptability. They’re often made with boxed cake mix and are known for being easy, quick, and crowd-pleasing. You can customize them with different flavors, toppings, and fillings, which makes them perfect for every occasion—from birthdays to casual weeknight desserts. Whether you prefer fruity, chocolatey, or creamy, there’s a poke cake variation for everyone. Banana pudding poke cake is a standout for its nostalgic flavors and soft, creamy texture.

Why Banana Pudding Works So Well in Poke Cake  

Banana pudding is a beloved Southern dessert made from layers of creamy pudding, fresh bananas, and vanilla wafers. Its smooth texture and mellow sweetness make it an ideal filling for a poke cake. When spooned into the holes of a freshly baked cake, banana pudding infuses each slice with creamy banana flavor, transforming a basic sheet cake into a rich, multi-layered dessert.

The lightness of the pudding contrasts perfectly with the dense cake, while the soft banana slices and crunchy wafer topping add delightful texture. It’s a dessert that feels nostalgic and indulgent without being overly complicated. Plus, banana pudding sets well in the fridge, which helps the cake hold together beautifully when sliced. The end result is a cool, creamy dessert that’s ideal for warm-weather events, holiday dinners, or potlucks. It captures everything people love about banana pudding in a fun, cake-based format that’s easy to make and even easier to enjoy.

Key Ingredients You’ll Need

Here’s what you’ll need to make a classic banana pudding poke cake:

Cake Base

• Yellow cake mix – The standard choice for a fluffy, lightly sweet base. You can substitute white or butter cake mix if desired. Homemade yellow cake can be used for a richer taste.

• Eggs, oil, and water – As directed on the box or your cake recipe.

Filling

• Instant banana pudding mix – Adds that signature banana flavor. Some recipes use one banana and one vanilla pudding mix for balance.

• Milk – Cold whole milk works best for activating instant pudding without it becoming too runny.

• Sweetened condensed milk – Poured into the holes along with the pudding for added richness and moisture.

Toppings

• Whipped topping (Cool Whip) – For a light, airy layer. You can also make homemade whipped cream.

• Sliced bananas – Add fresh, natural banana flavor. Add them just before serving to avoid browning.

• Crushed Nilla Wafers or vanilla cookies – Offer a sweet crunch and mimic the traditional banana pudding topping.

Optional Add-Ins

• Cream cheese – Can be blended into the whipped topping layer for a tangy richness.

• Caramel drizzle or chocolate chips – For extra flavor.

• Chopped nuts – Add texture, if desired.

These simple ingredients create layers of creamy, moist, and flavorful dessert that’s easy to prepare and hard to resist.

Tools and Equipment

To make banana pudding poke cake, you’ll need a 9×13-inch baking dish, a mixing bowl, a whisk or electric mixer, a wooden spoon (for poking holes), a spatula, and measuring cups/spoons. A hand mixer makes the pudding and whipped topping layer quicker, but it’s not required.

Step-by-Step Instructions

Step 1: Bake the Cake

Preheat your oven to 350°F (or as directed on your cake mix box). Prepare the yellow cake mix according to package instructions using eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake for the time specified (typically 25–30 minutes), or until a toothpick inserted in the center comes out clean.

Step 2: Poke the Holes

Once the cake is finished baking, let it cool for about 10–15 minutes. Using the handle of a wooden spoon or a large straw, poke holes all over the cake, spacing them about 1 inch apart. Be sure to poke deep enough for the filling to sink in.

Step 3: Prepare the Pudding Filling

In a mixing bowl, whisk together two small boxes of instant banana pudding mix and 4 cups of cold milk. Whisk for 2 minutes until it begins to thicken but is still pourable.

Step 4: Fill the Cake

Immediately pour the pudding over the cake, spreading it with a spatula so it fills all the holes. Gently press down with the back of the spatula to encourage it to sink into the cake. Place the cake in the refrigerator for at least 1 hour to allow the pudding to set.

Step 5: Add Toppings

Once the pudding is set, spread a layer of whipped topping evenly over the top of the cake. Arrange freshly sliced bananas on top and sprinkle generously with crushed Nilla Wafers or cookies.

Step 6: Chill and Serve

Refrigerate the cake for at least another hour before serving. Slice and serve chilled.

Storage Tips and Make-Ahead Instructions

Banana pudding poke cake is a great make-ahead dessert because it actually improves in texture after chilling. After assembling, cover the cake tightly with plastic wrap or foil and refrigerate. It should be kept chilled at all times and will stay fresh for 3 to 4 days in the fridge.

If you’re making it in advance, it’s best to wait to add the sliced bananas until just before serving. This prevents them from browning and keeps the dessert looking fresh. You can prep all the other layers a day ahead and simply top with bananas and more crushed wafers before serving.

While freezing isn’t recommended due to the pudding and banana components (which may separate or discolor), the cake base itself can be baked and frozen in advance. Just thaw, assemble, and chill before serving. Always store leftovers in the refrigerator, and enjoy within a few days for best taste and texture.

Popular Variations of Banana Pudding Poke Cake

Banana pudding poke cake is incredibly versatile, and there are endless ways to personalize it to match your taste preferences or dietary needs. Here are some of the most popular and creative variations:

1. Vanilla Pudding Swap

If banana pudding is too intense or hard to find, substitute it with vanilla pudding and layer fresh banana slices more generously. This still delivers a banana-forward flavor but with a milder, creamy base.

2. Cream Cheese Layer

Blend softened cream cheese with the whipped topping for a richer, cheesecake-like flavor. This also adds structure to the topping and balances the sweetness of the pudding.

3. Chocolate Banana Twist

Chocolate lovers can drizzle melted chocolate or chocolate syrup over the whipped topping or even use chocolate pudding in combination with banana. This creates a chocolate-banana hybrid that tastes like a banana split in cake form.

4. Banana Pudding Cupcakes

Instead of a sheet cake, bake cupcakes and fill each one individually with pudding. Top with whipped cream and a single vanilla wafer. Perfect for parties or individual servings.

5. Gluten-Free or Dairy-Free

Use a gluten-free cake mix and gluten-free cookies to accommodate dietary needs. For a dairy-free version, use almond milk for the pudding (ensure it’s compatible with the pudding mix) and a dairy-free whipped topping.

6. Caramel or Toffee Additions

Drizzle caramel sauce over the pudding layer before adding the whipped topping, or sprinkle crushed toffee bits for an extra sweet crunch.

7. Banana Bread Poke Cake

Use banana bread or banana-flavored cake as the base instead of yellow cake. This intensifies the banana flavor for true banana lovers.

8. Tropical Twist

Add crushed pineapple between the pudding and whipped topping layers. Garnish with shredded coconut for a banana-pineapple flavor combo reminiscent of a Hummingbird cake.

These variations let you experiment while keeping the core appeal of banana pudding poke cake intact—moist, flavorful, and easy to make.

Expert Tips for the Best Texture and Flavor

Creating the perfect banana pudding poke cake comes down to a few key techniques that ensure every bite is creamy, flavorful, and beautifully layered.

1. Poke Deep and Wide

Use the handle of a wooden spoon to make large, evenly spaced holes throughout the cake. This allows the pudding to fully penetrate and infuse the cake with flavor.

2. Pour Pudding While It’s Still Soft

Don’t wait too long after mixing the pudding. Pour it while it’s still soft and pourable so it flows easily into the holes. If it thickens too much, it won’t seep into the cake properly.

3. Chill Between Layers

Let the pudding layer chill and set in the fridge for at least an hour before adding whipped topping. This ensures defined layers and prevents a soggy texture.

4. Use Fresh Bananas Last-Minute

Bananas can brown quickly. Slice and add them just before serving to maintain a fresh look and taste.

5. Toast Your Wafers (Optional)

Lightly toast your Nilla Wafers or vanilla cookies for a crunchy contrast to the soft cake and pudding layers.

6. Homemade Whipped Cream Upgrade

While store-bought whipped topping is convenient, homemade whipped cream adds a fresher flavor. Just make sure it’s stabilized with a little powdered sugar or gelatin to hold its shape.

These tips help you elevate a simple recipe into a showstopping dessert with professional-quality flavor and presentation.

Serving Suggestions and Presentation Ideas

Banana pudding poke cake can be as casual or as elegant as you’d like, making it perfect for nearly any occasion. Here are a few serving and presentation ideas:

• Serve in squares: Use a sharp knife and clean between cuts for neatly defined layers.

• Garnish generously: Add a dollop of whipped cream, banana slices, and crushed wafers on each slice.

• Layer in jars or cups: For individual portions, layer cake, pudding, and toppings in mason jars or dessert cups for a beautiful visual.

• Add caramel drizzle: A light drizzle over the top adds shine and flavor.

• Sprinkle with cinnamon or nutmeg: A small dash adds a warm, spiced aroma and enhances the pudding.

No matter how you serve it, this dessert looks best chilled and plated right before serving to maintain freshness and texture.

Mistakes to Avoid When Making Banana Pudding Poke Cake

Even though banana pudding poke cake is a relatively simple recipe, a few missteps can affect the final texture and flavor. Here are common mistakes to avoid:

1. Not Poking Enough Holes

If the holes are too shallow or too few, the pudding won’t reach the lower layers of the cake, leaving it dry. Poke deep and across the entire cake evenly.

2. Letting the Pudding Thicken Too Much

If you wait too long to pour the pudding, it will set in the bowl and won’t absorb into the cake properly. Mix it and pour immediately while it’s still runny.

3. Skipping the Chill Time

Each layer needs time to set, especially the pudding. If you skip or shorten refrigeration time, the cake may fall apart or feel too soft when served.

4. Adding Bananas Too Early

Bananas oxidize and brown quickly. If added too soon, they’ll look unappetizing. Always slice and add bananas just before serving for freshness.

5. Using Warm Cake

Never pour pudding onto a hot cake — it can separate or turn watery. Let the cake cool slightly before poking and pouring.

6. Overloading with Toppings

Too many toppings can weigh the cake down or make it messy. Keep it balanced with just the right amount of whipped topping and garnish.

By avoiding these pitfalls, you’ll get consistent results and a better-tasting cake every time.

Nutrition Overview (Optional)

Banana pudding poke cake is a rich and indulgent dessert, so it’s best enjoyed in moderation. Here’s an approximate nutritional breakdown per serving (based on 12 servings from a 9×13 cake):

• Calories: 350–450 kcal

• Carbohydrates: 40–50g

• Sugar: 28–35g

• Fat: 15–20g

• Protein: 4–6g

• Fiber: 1g

Factors such as homemade vs. boxed cake, type of milk used, and optional ingredients (like cream cheese or caramel) can significantly impact the nutritional values. For a lighter version, consider using sugar-free pudding, light whipped topping, and skim milk. You can also reduce the amount of sweetened condensed milk or use it more sparingly.

As always, if you have dietary concerns or restrictions, it’s a good idea to calculate your own nutrition based on the specific ingredients you use.

FAQs Section

1. Can I use homemade banana pudding instead of instant?

Yes! Homemade banana pudding adds a rich, from-scratch flavor and works well in poke cake. Just ensure it’s slightly thinner when poured so it can soak into the cake holes. Let it cool before using and chill the cake well to set the layers properly.

2. How do I keep bananas from turning brown in poke cake?

To prevent browning, slice bananas just before serving. You can also brush the slices lightly with lemon juice, though this may alter the flavor slightly. Another tip is to layer bananas between the pudding and whipped topping to reduce their exposure to air.

3. What kind of cake mix is best for banana pudding poke cake?

Yellow cake mix is most commonly used because its mild flavor pairs well with banana pudding. However, white, butter, or even banana-flavored cake mix can be used depending on your taste preference. For a richer cake, try a homemade yellow cake recipe.

4. Can I make this dessert a day ahead?

Absolutely! In fact, banana pudding poke cake tastes even better after chilling for several hours or overnight. Just hold off on adding the banana slices and crushed wafers until right before serving to keep them fresh and crisp.

5. How long will banana pudding poke cake last in the fridge?

Properly stored in an airtight container, the cake will stay fresh for about 3 to 4 days in the refrigerator. After that, the bananas may brown, and the texture may become too soft. It’s best enjoyed within the first couple of days.

6. Can I freeze banana pudding poke cake?

Freezing isn’t recommended due to the pudding and fresh bananas, which can change texture when thawed. However, you can freeze the plain cake base and assemble the rest later. Always refrigerate the fully assembled cake, and do not refreeze after thawing.

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