Moist yellow cake, banana pudding, whipped topping, and vanilla wafers—this Banana Pudding Poke Cake is pure dessert magic in every bite.

You know how certain desserts just feel like a hug? This Banana Pudding Poke Cake is exactly that for me. My mom used to make banana pudding every summer when the weather started turning sticky and sweet. And when poke cakes started trending (you know the ones—where you stab a perfectly innocent cake just to drown it in something creamy?), she figured… why not? Combine the two. And oh man, was she onto something.

We made this for a backyard barbecue once, and people literally scraped the pan. I caught my uncle sneaking back into the kitchen for a second helping when he thought no one was looking (hi, Uncle Steve—I saw you). That’s when I knew this one was special. It’s moist, rich, light, nostalgic, and a little mischievous… just like family, right?

Why You’ll Love This Banana Pudding Poke Cake Recipe?

Glad you asked! First off, it’s incredibly easy. We’re talking boxed cake mix easy. But don’t let that fool you—it tastes like something that’s been handed down through generations. The magic happens when warm cake meets cool banana pudding. It sinks into every little hole and creates the most ridiculously moist cake you’ve ever had. Top it with whipped topping and crushed vanilla wafers? That’s a mic drop moment right there.

Ingredient Notes:

Let’s break it down, real simple—no gatekeeping here:

Yellow Cake Mix: Use your favorite boxed mix (I love Duncan Hines, personally). It’s reliable, fluffy, and just the right amount of rich.
Vegetable Oil, Eggs, Water: These come with the boxed mix territory. Nothing fancy here, but they do the heavy lifting.
Banana Pudding Mix: Instant pudding is key. And yes, two packets. Don’t skimp!
Cold Milk: Straight from the fridge. You want the pudding to set quickly.
Whipped Topping: I use Cool Whip because nostalgia. But if you’ve got homemade whipped cream, go for it.
Vanilla Wafers: Nilla all the way. Crush ’em up right before serving so they stay crunchy.

Pro Tip: Dip your banana slices (if you’re using any on top) in a little lemon juice to keep them from going all brown and sad.

How To Make Banana Pudding Poke Cake?

First, preheat your oven to 350°F (because warm ovens = golden cakes). Grease and flour a 9×13-inch dish—yes, even if it’s nonstick. Trust me.
In a big bowl, whisk together the cake mix, water, oil, and eggs. It’ll get nice and smooth, kinda like pancake batter but thicker. Pour it into your dish and bake for about 25 minutes. Stick a toothpick in the center—if it comes out clean, you’re golden.
While that’s baking, whisk up the pudding with cold milk. It only takes a minute or two to get thick. Don’t walk away. It sets fast, and we need it just right.
Now the fun part—once the cake is done, grab the handle of a wooden spoon and poke holes all over it. I mean it. Be generous. Then pour that luscious pudding over the cake. Spread it evenly so it sinks into all those little tunnels.
Top it with whipped topping, then sprinkle on crushed vanilla wafers like fairy dust. Let it chill in the fridge for at least an hour (overnight is even better if you’ve got the willpower).

Storage Options:

This baby keeps well in the fridge for up to 4 days, tightly covered. I like using a baking dish with a snap-on lid because I’m lazy and hate plastic wrap.

Just don’t freeze it—the texture gets weird. The pudding and whipped topping won’t survive the deep freeze.

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Variations and Substitutions:

Not into bananas? I’ve got you:

Switch the pudding: Try vanilla, coconut cream, or even butterscotch.
Use a different cake base: White cake, spice cake, or even banana cake if you’re doubling down.
Go nutty: Sprinkle chopped pecans on top with the vanilla wafers.
Extra banana?: Layer slices between the pudding and whipped topping for more fruit punch.

What to Serve with Banana Pudding Poke Cake?

Besides a second slice?

Iced coffee or cold brew: That creamy-cold combo is chef’s kiss.
A scoop of vanilla ice cream: Total overkill, and totally worth it.
Fresh berries: Raspberries cut the sweetness and add color.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely. In fact, it’s better the next day. The pudding really soaks in overnight. Just wait to sprinkle the crushed wafers so they stay crisp.

Can I use homemade pudding or whipped cream?
Yep! Just make sure your pudding is thick enough and your whipped cream is stabilized (a bit of powdered sugar helps with that).

My cake got too soggy—what happened?
Could be a few things. Too many holes, warm pudding, or letting it sit out too long before chilling. Next time, cool the cake just a bit before poking and pouring.

Okay, now your turn. Have you tried making a poke cake before? Or maybe you’ve got a nostalgic dessert your family goes crazy over? Tell me below—or better yet, bake this Banana Pudding Poke Cake and come back to share the chaos. I’ll be waiting with a fork.

Can’t wait to hear what you think!

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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