Banana Pudding Poke Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 servings
This is the perfect, refreshing summer dessert! And its so easy to make!
  • 1 box yellow cake mix
  • 1 cup water
  • ½ cup vegetable or canola oil
  • 3 large eggs
  • 2 3.4-oz packages banana pudding
  • 4 cups whole milk
  • 1 8-oz tub Cool Whip whipped topping
  • 4-5 large bananas
  • 20-30 Nilla wafers
  1. Preheat the oven to 350° F. Prepare a 9x13 cake pan by spraying with nonstick spray or coating with butter
  2. Prepare the cake mix by combining the boxed mix with the water, oil, and eggs. Beat well to combine.
  3. Bake 35-40 minutes or until the cake is cooked in the center (use a toothpick to test)
  4. Remove cake from oven and place on a wire rack to cool for 5-10 minutes. After cooling, use the handle of a wooden spoon to poke holes all over the top of the cake. Be generous, the goal is to allow as much pudding as possible into the holes in the cake! See the above photos for more guidance.
  5. In a large bowl, combine the instant pudding and milk. Whisk well to create a smooth pudding. Pour the pudding over the cake, spreading it into the holes and over the entire surface.
  6. Wrap tightly with plastic wrap and place the cake in the fridge and allow to completely set and cool (2+ hours). In this state, the cake can be kept for up to 2 days. Follow the final instructions only when you are ready to serve.
  7. When ready to serve, dice the bananas into coins about ¼” thick. Completely cover the cake in bananas, then spread with the tub of cool whip.
  8. Dump the Nilla wafers into a large plastic bag and use a rolling pin to crush them into crumbs. Spread them over the cake only just before you serve.
  9. Use a spatula to divide and serve the cake straight from the baking pan! Enjoy while chilled!
Recipe by hOhm Cooking at