If you’ve ever tried a poke cake, you’ll know why cakes like this Banana Pudding Poke Cake are so wildly popular. Poke cakes have holes poked into them allowing something delicious, like banana pudding, to run down into a soft cake layer. Yum! They’re wonderful, fun, easy and really tasty!
We like to add an extra level of banana flavor to our banana pudding poke cake by finely chopping a cup of freeze dried banana chips and then adding it to our cake mixture. So when you’re at the store next time, be sure to grab a bag of the yummy banana chips to add in and snack on while you’re making your delicious poke cake 🙂
There are only a few easy steps, one of the advantages of poke cakes really. You’ll mix up your cake mix according to the boxed instructions (plus some of the banana chips), bake it and let it cool a bit before poking holes throughout the cake with the handle of a wooden spoon.
Top with mixed banana cream pudding and refrigerate, then dollop Cool Whip over the top and add crushed Nilla Wafers (and optional sliced bananas). Yum!
Banana lovers in your family will absolutely swoon over this banana pudding poke cake!
You Might Also Like These Banana Treats:
- Super Moist Banana Cake with Cream Cheese Frosting
- Chocolate Banana Marbled Mini Cakes with Peanut Butter Frosting
- Super Moist Banana Bread
- Banana Bread with Streusel Topping
- Banana Blueberry Muffins
- Apple Banana Muffins
Banana Pudding Poke Cake
- 1 15.25 oz box yellow cake mix
- oil, eggs, water (per cake mix instructions)
- 1/2 cup banana chips (freeze dried, blended until finely chopped)
- 2 3.4 oz packages banana cream instant pudding
- 4 cups milk
- 1 8 oz tub Cool Whip (thawed)
- 20 Nilla wafers (crushed - plus more for adding to topping, optional)
- 2 bananas (thinly sliced for topping, optional)
- Grease a 9 x 13 baking pan and coat with flour. Prepare yellow cake mix as directed on the box and preheat oven to the recommended temperature per your boxed cake mix.
- Add the finely ground freeze dried banana chips to the mixed cake mix batter, then transfer into your prepared baking pan. Bake as directed per your boxed cake mix. Remove from the oven when an inserted toothpick comes out clean from the center of the cake.
- Allow the cake to cool for a few minutes while you mix the milk with the boxed instant banana cream pudding.
- Once the pudding is mixed and the cake has cooled slightly, poke holes throughout the cake using the handle of a wooden spoon. Press firmly into the cake, making the holes almost as deep as the cake is.
- Pour the mixed pudding over the yellow cake then use the back of a spoon to evenly coat the top of the cake, press the pudding into the holes and all of the way to the edges of the cake pan. Transfer to the refrigerator and allow to cool and the pudding to set up for 2 hours.
- Before removing your cake to add the last layer, remove the tub of Cool Whip from the freezer and all allow it to thaw at room temperature. Spread thawed Cool Whip over the top of the pudding layer. Top with crushed Nilla wafers and sliced bananas (if desired).
- *If topping with bananas, I suggest that you add the sliced bananas just before serving so that they don't turn brown.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!