Banana Pudding Poke Cake is a delightful dessert that combines the beloved flavors of banana cream pie with the simplicity of a sheet cake. This sweet treat is a symphony of textures and tastes, featuring moist cake, creamy pudding, ripe bananas, and fluffy whipped topping. Whether you’re hosting a gathering or simply indulging in a sweet craving, this cake will surely become a family favorite.


For the Cake:

  • 1 box (15.25 ounces) yellow cake mix, plus ingredients to prepare the cake (usually eggs, oil, and water)
  • 2 ripe bananas, mashed

For the Filling:

  • 1 box (3.4 ounces) instant banana cream pudding mix
  • 2 cups cold milk
  • 2 ripe bananas, sliced

For the Topping:

  • 2 cups whipped topping (such as Cool Whip)
  • 1/2 cup crushed vanilla wafer cookies
  • Sliced bananas and additional cookies for garnish (optional)


Preparing the Cake:

  1. Preheat your oven according to the cake mix package instructions.
  2. Prepare the yellow cake mix according to the package instructions, incorporating the mashed bananas into the batter. This will infuse the cake with delicious banana flavor.
  3. Pour the cake batter into a greased 9×13-inch baking dish.
  4. Bake the cake in the preheated oven according to the package instructions or until a toothpick inserted into the center comes out clean.
  5. Remove the cake from the oven and allow it to cool for about 10-15 minutes.

Making the Filling:

  1. In a mixing bowl, combine the instant banana cream pudding mix and cold milk.
  2. Whisk the pudding mixture until it starts to thicken, which should take about 2 minutes.

Poking and Filling the Cake:

  1. Using the handle of a wooden spoon or a similar utensil, poke holes all over the cooled cake. Ensure that the holes are evenly spaced.
  2. Pour the prepared banana cream pudding mixture over the cake, making sure it seeps into the holes and covers the entire surface of the cake.
  3. Arrange sliced bananas evenly over the pudding layer.

Topping the Cake:

  1. Spread the whipped topping over the banana layer, creating a smooth and creamy top.
  2. Sprinkle the crushed vanilla wafer cookies over the whipped topping for a delightful crunch and extra flavor.

Chilling and Serving:

  1. Refrigerate the Banana Pudding Poke Cake for at least 2 hours, allowing it to set and chill.
  2. Just before serving, garnish with additional sliced bananas and whole vanilla wafer cookies if desired.

Variations and Tips

  • Cream Cheese Layer: Add a layer of sweetened cream cheese between the cake and pudding layers for an extra creamy dimension.
  • Nilla Wafer Crust: Instead of sprinkling crushed cookies on top, you can create a crust by mixing crushed vanilla wafers with melted butter and pressing the mixture into the bottom of the baking dish before adding the cake batter.
  • Fresh Whipped Cream: If you prefer, you can whip your own cream for the topping using heavy cream and powdered sugar.
  • Chocolate Drizzle: For a chocolatey twist, drizzle chocolate syrup over the whipped topping.
  • Storage: Store any leftover Banana Pudding Poke Cake in the refrigerator, covered, for up to 3 days. It’s best when enjoyed within the first day or two.


Banana Pudding Poke Cake is a dessert masterpiece that combines the best of banana cream pie and sheet cake into one heavenly creation. With its layers of moist banana-infused cake, creamy banana pudding, and a delightful crunch of vanilla wafer cookies, it’s a dessert that never fails to impress. Whether you’re sharing it at a potluck or enjoying a slice at home, this cake is sure to become a cherished sweet treat in your repertoire. So, indulge in the deliciousness of Banana Pudding Poke Cake and savor the blend of flavors and textures in every bite!

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