4.5 from 201 votes
Banana Pudding Poke Cake
This Banana Pudding Poke Cake combines a moist yellow cake infused with mashed bananas and a vanilla pudding filling poured into holes poked throughout the cooled cake. The dessert is topped with fresh banana slices, whipped topping, and crushed Nilla wafers, creating a layered texture with soft cake, creamy pudding, and crunchy cookie crumbs. It is chilled before serving to meld flavors and soften the cookies slightly.
Prep Time
15 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings:
12
servings
Course:
Cake
Ingredients
For the cake
- 1 yellow cake mix 15.25 oz box, Pillsbury brand used
- 1 cup water
- ½ cup vegetable oil
- 3 egg large
- 2 teaspoons vanilla extract
- 2 banana mashed into a puree (about ⅔ cup of banana puree, large
For the filling
- 1 instant vanilla pudding mix 3.4 oz box
- 2 cups milk
For the topping
- 2 banana sliced, large or 3 medium
- 8 ounces whipped topping thawed, frozen
- 20 Nilla wafer cookies crushed into coarse crumbs
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch cake pan. Set aside.
- In a large bowl, beat together the cake mix, water, oil, eggs and vanilla with an electric mixer for 2 minutes. Add in mashed bananas and mix until fully incorporated. Pour the cake batter into the prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool 10-15 minutes. Using a straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- In a medium bowl, whisk together the pudding mix and milk for 2 minutes. Pour evenly over the cake, making sure the mixture gets into the holes.
- Place the banana slices on top of the cake. Evenly top with the whipped topping. Cover the cake and refrigerate for at least 2 hours, but preferably overnight for the best flavor.
- Before serving, top with Nilla wafer cookies crushed into crumbs
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