🍌 Banana Pudding Poke Cake
Soft yellow cake soaked with creamy banana pudding and topped with fluffy whipped topping — it tastes like classic banana pudding in easy sheet-cake form.
🛒 Ingredients
Cake Layer
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1 box yellow cake mix (plus eggs, oil, water as directed)
Pudding Layer
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2 (3.4 oz) boxes instant banana pudding
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4 cups cold milk
Topping
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1 (8 oz) container whipped topping (thawed)
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3–4 ripe bananas, sliced
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1 cup crushed vanilla wafers (plus extra for garnish)
👩🍳 Instructions
1️⃣ Bake the Cake
Prepare and bake cake in a 9×13-inch pan according to package directions.
Let cool about 10–15 minutes.
2️⃣ Poke the Holes
Using the handle of a wooden spoon, poke holes all over the cake (about 1 inch apart).
3️⃣ Add the Pudding
Whisk pudding mix with cold milk until smooth (before it fully thickens).
Pour evenly over cake, spreading so it fills the holes.
Refrigerate 1–2 hours to set.
4️⃣ Top It Off
Spread whipped topping over the chilled cake.
Layer sliced bananas on top.
Sprinkle with crushed vanilla wafers.
Chill at least 2–4 hours before serving for best flavor.
⭐ Tips for the Best Texture
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Add banana slices right before serving to prevent browning.
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For richer flavor, mix softened cream cheese into the whipped topping.
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Drizzle with caramel for a twist.
If you’d like, I can also give you a from-scratch Southern version with homemade pudding and meringue.