I love a good poke cake and this wonderful banana pudding-soaked Pudding Poke Cake doesn’t disappoint! Layers of yellow cake, pudding, and creamy Cool Whip will make this cake an easy favorite.
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Poke cakes are so fun to make and infuse with whatever flavor you choose. In this easy pudding poke cake recipe, I used sweet and creamy banana pudding to give a yellow cake a rich, super banana-y flavor that’s topped with piles of whipped topping.
Each bite is soft, fluffy, poke cake perfection!
(Love banana pudding? You’ll love these Chocolate Banana Pudding Bars too!)
Pudding Poke Cake Recipe
This is a pantry-friendly recipe, and you may already have a lot of the ingredients on hand to make this cake. Choose your favorite brand of yellow cake mix, grab a couple of boxes of banana pudding, and stash a carton of Cool Whip in the freezer so you can make this one on the spur of the moment.
I’ve included some variation ideas below if you want to throw in some additions. If you want to keep things simple, crushed vanilla wafers are really all you need for a crunchy finish to the top of the cake. It also makes enough for a crowd, so definitely plan on sharing this one.
For more poke cake inspiration, try my Easy Chocolate Poke Cake, Strawberry Jello Poke Cake, Snickers Poke Cake, Oreo Poke Cake, or Pumpkin Caramel Poke Cake recipes!
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Ingredients for Pudding Poke Cake
See recipe card below this post for ingredient quantities and full instructions.
- Yellow cake mix – You’ll need one box of your favorite yellow cake mix for this recipe.
- Water
- Butter – You can use salted or unsalted butter.
- Eggs
- Instant pudding – Banana pudding is used in this cake.
- Milk
- Cool Whip
- Vanilla wafer cookies – You can use Nilla wafers or other wafer cookies.
- Bananas
Variations
This cake is so great as is, but you may want to try a few of these ideas as well:
- Garnish with chocolate – Sprinkle mini chocolate chips or shaved chocolate on top of the cake when you add the banana slices. You could also drizzle it with chocolate sauce!
- Add more fruit – You can definitely add more fruit to the banana slices for color and fresh flavor.
- Try some toasted nuts – Chopped, toasted nuts like walnuts would be amazing scattered across the top of this cake!
How to Make Pudding Poke Cake
- Heat the oven and prepare the pan: Preheat your oven to 350℉ and lightly grease a 9×13 cake pan.
- Make the batter: Add the cake mix, eggs, water, and melted butter to a large mixing bowl and whisk together into a smooth batter.
- Bake the cake: Pour the batter into the cake pan and bake for 25 minutes. The cake will be golden brown and spring back when touched.
- Cool the cake: Let the cake cool in the pan for about 10 minutes. Then use the handle of a wooden spoon to poke holes across the whole surface of the cake, making holes that go to the bottom of the pan, spaced about 1 ½ inches apart.
- Make the banana pudding: Pour the banana pudding mix into a large bowl and add the milk. Whisk for about 2 minutes, making sure the pudding is nice and smooth. It will start to set and get thick almost immediately.
- Pour on the pudding: Pour the pudding over the cake. Try to get the pudding into the holes by using the back of a spoon or an offset spatula to spread the pudding and also push it down.
- Cool the cake: Put the cake in the fridge to cool and set for about 2 hours.
- Finish the cake: Remove the cake from the fridge when you are ready to serve it. Spread the Cool Whip topping over the cake then sprinkle the crushed vanilla wafers and banana pieces over the top of the Cool Whip. Slice and enjoy!
Quick Tip
You can use a different flavor of pudding to make a different-flavored poke cake! Raspberry or strawberry would be delicious. You can top the cake with fresh raspberries or sliced strawberries instead of the bananas.
How to Store
Store the pudding cake, tightly covered, in the fridge for up to 3 days. Serve cold.
FAQs
Why is it called a poke cake?
A poke cake is also called a poke-and-pour cake because holes are poked in the cake after baking, usually with the handle of a wooden spoon or a wooden skewer. Then a liquid, like pudding, is poured over the baked cake to soak into the cake holes.
Why is my poke cake soggy?
Adding too much filling can make your poke cake soggy, although you want to add enough that it is moist! Follow my recipe directions below to make the perfect poke cake.
What is the history of poke cakes?
Poke cakes first appeared around 1970 in America in a print advertisem*nt intended to increase Jell-O sales. The ad illustrated how to combine cake mix, Jell-O, and Dream Whip or Cool Whip to make a new kind of dessert.
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Banana Pudding Poke Cake
This banana pudding-soaked Pudding Poke Cake doesn't disappoint! Layers of yellow cake, pudding, and creamy Cool Whip makes this a favorite.
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Course: Dessert
Cuisine: American
Author: Kasey Schwartz
Servings: 12 servings
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Cooling time: 2 hours hours
Total Time: 2 hours hours 50 minutes minutes
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup water
- ⅓ cup melted butter
- 3 eggs
- 2 (3.4 oz) packages instant pudding
- 4 cups milk
- 20 vanilla wafer cookies, chopped
- 1 banana, sliced into small pieces
- 8 oz cool whip
Instructions
Preheat your oven to 350℉ and lightly grease a 9×13 cake pan.
Add the cake mix, eggs, water and melted butter to a large mixing bowl and whisk together into a smooth batter.
Pour the batter into the cake pan and bake for 25 minutes. The cake will be golden brown and spring back when touched.
Let the cake cool in the pan for about 10 minutes then use the handle of a wooden spoon to poke holes across the whole surface of the cake, making holes that go to the bottom of the pan, spaced about 1 ½ inches apart.
Pour the banana pudding mix into a large bowl and add the milk. Whisk for about 2 minutes, making sure the pudding is nice and smooth. It will start to set and get thick almost immediately.
Pour the pudding over the cake. Try to get the pudding into the holes by using the back of a spoon or an offset spatula to spread the pudding and also push it down.
Put the cake in the fridge to cool and set for about 2 hours.
Remove the cake from the fridge when you are ready to serve it. Spread the Cool Whip topping over the cake then sprinkle the crushed vanilla wafers and banana pieces over the top of the Cool Whip. Slice and enjoy!
Notes
If you do not have a wooden spoon to make holes, you could also use a bubble tea straw or just your finger. You want holes that are about ¼ to ½ inch in size so the pudding can get into the cake easily.
Nutrition
Calories: 358kcal | Carbohydrates: 58g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 493mg | Potassium: 202mg | Fiber: 1g | Sugar: 37g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!
Categories: Cake, , Recipes
About Kasey Schwartz
For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.
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