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Banana Pudding Poke Cake

Banana Pudding Poke Cake is an irresistible dessert that combines two beloved classics into one delightful treat. A soft, fluffy cake infused with banana flavor, filled with creamy banana pudding, and topped with whipped cream and fresh banana slices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Mixing Bowl
  • 9x13-inch Baking Dish
  • Hand Mixer

Ingredients
  

For the Cake

  • 1 box Yellow Cake Mix Approximately 15.25 ounces
  • 3 large Eggs Help bind the ingredients and add moisture
  • 1 cup Water Needed to prepare the cake mix
  • 1/3 cup Vegetable Oil Adds richness and moisture

For the Pudding Filling

  • 2 boxes Instant Banana Pudding Mix 3.4 ounces each
  • 4 cups Cold Milk Essential for preparing the pudding mix

For the Topping

  • 1 cup Heavy Whipping Cream Adds a light, airy texture
  • 1/4 cup Powdered Sugar Sweetens the whipped cream
  • 1 teaspoon Vanilla Extract Adds depth of flavor
  • 2 ripe Bananas Sliced for topping

Optional Garnishes

  • Crushed Vanilla Wafers For added crunch and flavor
  • Additional Banana Slices Enhances presentation and flavor

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Beat on medium speed for about 2 minutes until smooth.
  • Pour the batter into a greased 9x13-inch baking dish. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes.
  • Use a wooden spoon handle or skewer to poke holes all over the top of the cake, about 1 inch apart.
  • In a separate bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened.
  • Pour the pudding over the poked cake, ensuring it seeps into the holes.
  • Cover with plastic wrap and refrigerate for at least 2 hours to set.
  • In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
  • Spread the whipped cream over the pudding layer.
  • Slice the ripe bananas and arrange them over the whipped cream. Optionally, sprinkle crushed vanilla wafers on top.
  • Slice into squares and serve immediately, or store in the refrigerator for up to three days.

Notes

Use ripe bananas for the best flavor. Chill whipped cream before whipping for better texture.
Keyword Cake, Easy, Pudding