Description
This Banana Pudding Poke Cake blends the best of classic banana pudding and moist cake into one irresistible dessert. It’s the perfect treat for parties, potlucks, and cozy family nights. It is filled with creamy banana pudding and topped with whipped cream and crushed wafers.
Ingredients
For the Cake Base:
1 box yellow cake mix
1 cup water
3 large eggs
½ cup vegetable oil
For the Filling:
1 (5.1 oz) package instant banana cream pudding mix
3 cups milk
3 ripe bananas, sliced
For the Topping:
8 oz container Cool Whip, thawed
¼ cup crushed vanilla wafers
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix the cake mix, water, eggs, and oil in a large bowl until smooth. Pour into the prepared dish.
Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool slightly.
While the cake is still warm, poke holes across the surface with the handle of a wooden spoon.
Whisk together the pudding mix and milk in a separate bowl until smooth. Immediately pour over the cake, filling the holes evenly.
Allow the cake to cool completely in the refrigerator for at least 1 hour.
Spread Cool Whip over the top and sprinkle with crushed vanilla wafers and banana slices before serving.
Chill for 30 minutes more before slicing and serving.
Notes
Chill the cake for 3–4 hours for the best flavor blending.
For extra banana flavor, layer more banana slices under the whipped topping.
Substitute Cool Whip with homemade whipped cream or a dairy-free alternative if needed.
Cake can be made 1 day in advance. Store tightly covered in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: banana dessert, poke cake, banana pudding cake, easy dessert, party dessert, creamy cake