Banana Pudding Poke Cake

Banana pudding poke cake layers soft yellow cake, creamy banana pudding, sliced bananas and whipped topping for an easy, flavorful dessert everyone will enjoy.

You might also like banana cream pie, coconut cream poke cake, strawberry poke cake, slow cooker banana cake, and banana Nutella muffins.

Why You’ll Love It           

Simple to make: Box cake mix and instant pudding save time without sacrificing flavor.
Creamy texture: Pudding and whipped topping add richness to every bite.
Customizable toppings: Add bananas or vanilla wafers for taste and crunch.
Make-ahead dessert: Chill before serving for a stress-free, party-ready cake.

Banana Pudding Poke Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Yellow cake mix: The base layer for this dessert, soft and fluffy when baked. I used Pillsbury Moist Supreme Yellow Cake Mix. You can also use a 13 ¼-ounce mix, but the cake may not be as tall.
Oil: Adds moisture and tenderness to the cake batter. Canola oil works, or vegetable oil if you prefer.
Eggs: Provide structure and help the cake rise evenly. My eggs were cold and the cake baked just fine.
Milk: Used in both cake batter and pudding for a creamy texture. You can use whole milk if you want, but I find 2% milk sets predictably and is less likely to thicken too fast.
Instant banana pudding mix: Brings the signature banana flavor and creamy texture. You need banana instant pudding, not the cook and serve kind that you have to cook on the stove. I used a large, 5.1-ounce box.
Bananas: Fresh fruit layers add flavor and softness to each slice. Save your over-ripe bananas for banana bread. It’s best to use ripe or slightly under-ripe bananas here, so you can cut clean, firm slices.
Whipped topping: Light, creamy finish that balances the cake and pudding layers. I used Cool Whip.
Vanilla wafers (optional): Crushed wafers give crunch and contrast on top.

How to Make Banana Poke Cake

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the batter: Combine cake mix, oil, eggs, and part of the milk in a large bowl. Mix until smooth.
Bake the cake: Pour into a greased pan and bake until a knife comes out clean. Let cool.
Prepare the pudding: Whisk pudding mix with remaining milk until thickened. Rest briefly.
Assemble the cake: Poke holes with a clean wooden spoon handle, spread, pipe or pour pudding into holes, layer bananas, then cover the entire cake surface with whipped topping.
Chill and finish: Cover and refrigerate before serving. Add fresh banana slices and vanilla wafer crumbs on top if liked.

Substitutions and Variations

Gluten-free option: Use a gluten-free yellow cake mix and check pudding is free from gluten too.
Pudding swap: Try vanilla or French vanilla for a softer banana note. You could also make your own banana pudding recipe.
Less sugar: Use a sugar-free cake mix and other sugar-free ingredients.
Cool Whip alternative: Try homemade whipped cream, perhaps with a few drops of vanilla extract mixed in.
Dairy tweak: Use dairy-free whipped topping if needed for guests.
Fruit twist: Add sliced strawberries or peaches over the pudding layer. Other options include crushed pineapple and canned apple slices for an extra moist cake.
Other cookies: Swap the crushed vanilla wafers for another kind of cookie.

Serving Suggestions

Appetizers: Serve wonton noodle soup or orzo salad to begin your meal.
Main dishes: Whip up pumpkin and sausage gnocchi or smoked salmon sliders with polenta fries for your main course. 
Dessert: Finish with the perfect dessert – this easy banana pudding poke cake! If you’re making a banana dessert platter, add banana pudding and/or banana pudding pie to the list too!

How to Store Banana Pudding Poke Cake

Store: Keep covered in the refrigerator for up to 3 days.
Freeze: Freeze the baked cake layer only before poking holes. Wrap well for up to 3 months.
Thaw: Thaw the cake overnight in the fridge before adding pudding and topping.