You're sure to love this delicious banana pudding poke cake that's filled with luscious banana pudding and topped with Cool Whip & Nilla Wafers! This easy-to-make poke cake is wildly popular as it has holes poked into it, allowing the delicious banana pudding to run down into a soft cake layer. Yum!
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Easy 9x13 Banana Dessert
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! These banana-flavor-packed snacks are incredible when added to the cake mix and make our poke cake amazing!
So, when you're at the store next time, be sure to grab a bag of yummy banana chips to add in and snack on while you're making your delicious poke cake! 🙂
🥘 Ingredients
Grab some yellow cake mix and a bunch of bananas to get this super tasty cake mix recipe underway!
- Yellow Cake Mix - 15.25 ounces of boxed mix.
- Oil, Eggs, and water - As per the cake mix instructions.
- Banana Chips - ½ cup, freeze-dried and blended until finely chopped.
- Banana Cream Instant Pudding - 6.8 ounces (2 packages).
- Milk - 4 cups.
- Cool Whip - 8-ounce tub, thawed.
- Nilla Wafers - 20, crushed (plus more for adding to topping, optional).
- Bananas - 2 large, thinly sliced for topping (optional).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Banana Pudding 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 optional banana chips), bake it, and let it cool a bit before poking holes throughout the cake with the handle of a wooden spoon.
- Prep the Pan and Cake Mix: Start by greasing a 9 x 13 baking pan and lightly dusting it with flour. Prepare the yellow cake mix according to the instructions on the box. Preheat your oven to the temperature specified for a 9x13 cake on the cake mix packaging.
- Mix in Banana Chips: Stir in the finely ground freeze-dried banana chips once your cake mix batter is ready. Transfer the batter to your prepared baking pan.
- Bake the Cake: Bake the cake following the time and temperature guidelines provided on the cake mix box. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare the Pudding: While the cake is cooling, mix the milk with the instant banana cream pudding as per the instructions on the box.
- Poke Holes and Add Pudding: After the cake has cooled slightly, use the handle of a wooden spoon to poke holes throughout the cake. Make sure the holes are almost as deep as the cake. Pour the prepared pudding over the cake, using the back of a spoon to spread it evenly, ensuring the pudding fills the holes and reaches the edges of the pan.
- Chill the Cake: Place the cake in the refrigerator to cool and allow the pudding to set, which should take about 2 hours.
- Add Cool Whip Topping: Before you are ready to serve, take the Cool Whip out of the freezer to thaw. Once thawed, spread it evenly over the top of the cake and pudding layer.
- Garnish and Serve: Finally, garnish the cake with crushed Nilla Wafers and optionally thinly sliced bananas. If using bananas, add them just before serving to prevent browning.
Fans of banana flavor in your family will absolutely swoon over this banana pudding poke cake! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Evenly Poke Holes: When poking holes in the cake, do it evenly across the entire surface. This allows the banana pudding to seep into every part of the cake, making it moist and flavorful.
- Cool the Cake Slightly Before Poking: Allow the cake to cool for a few minutes after baking. Poking holes while it's still warm (but not too hot) helps the pudding to soak in better.
- Spread Pudding to the Edges: When adding the banana cream pudding, use the back of a spoon to spread it evenly over the cake, ensuring it gets into all the holes and reaches the edges of the pan.
- Chill Adequately: Allow sufficient time for the cake to chill in the refrigerator after adding the pudding. This step is crucial for the pudding to set and the flavors to meld.
- Thaw Cool Whip Properly: Ensure the Cool Whip is completely thawed before spreading it over the cake to achieve a smooth, even layer.
🥡 Storing
Refrigerate After Serving. If you have leftovers, it's important to store the cake in the refrigerator. The pudding and Cool Whip topping require refrigeration to maintain freshness and texture.
Use an Airtight Container. If possible, place the cake in an airtight container. If your container isn't large enough, tightly cover the cake with plastic wrap or aluminum foil.
🍌 More Tasty Banana Recipes
- Banana Cake with Cream Cheese Frosting
- Double Chocolate Banana Bread
- Super Moist Banana Bread
- Banana Bread with Streusel Topping
- Banana Blueberry Muffins
- Apple Banana Muffins
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📖 Recipe Card
Easy Banana Pudding Poke Cake
Ingredients
- 15.25 oz yellow cake mix (1 box)
- oil, eggs, water (per cake mix instructions)
- ½ cup banana chips (freeze dried, blended until finely chopped)
- 6.8 oz banana cream instant pudding (2 3.4-ounce packages)
- 4 cups milk
- 8 oz Cool Whip (thawed)
- 20 Nilla Wafers (crushed - plus more for adding to topping, optional)
- 2 large bananas (optional - thinly sliced for topping)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Grease a 9 x 13 baking pan and coat with flour. Prepare 15.25 oz yellow cake mix as directed on the box and preheat the oven to the recommended temperature per your boxed cake mix.
- Add the finely ground freeze-dried ½ cup 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 6.8 oz banana cream instant 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 coat the top of the cake evenly, press the pudding into the holes, and all of the way to the edges of the cake pan. Transfer to the refrigerator and allow it to cool, and the pudding to set up for 2 hours.
- Before removing your cake to add the last layer, remove the tub of 8 oz Cool Whip from the freezer and allow it to thaw at room temperature. Spread thawed Cool Whip over the top of the pudding layer. Top with 20 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.
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