This classic Banana Pudding Poke Cake is the easiest cake you’ll ever make, and it’s so moist, and delicious!  If you don’t want a rich, heavy dessert, this one is the perfect pick.  It might even evoke some nostalgia within you!

Most of the cake recipes here on MCT are made from scratch, but you’ll see a handful that start with a cake mix, and this is one of them.  This cake takes me back in time.  Poke cakes became famous in the ’70s when I was in school.  This was the perfect cake to make ahead on Saturday and serve on Sunday afternoon after lunch.  I can only imagine how many times our preacher got invited to Sunday lunch and had this cake for dessert.

This cake is SO easy to make, that I feel embarrassed to tell someone else how to make it.  There are no complicated steps here, so I’m going to be short and sweet with this post.

This recipe starts with vanilla wafers.  Crush some vanilla wafer cookies into fine crumbs and set them aside.  They get sprinkled over the finished cake.

EASY STEPS FOR THE CAKE

  1. Preheat oven to 350 degrees.
  2. Crush the cookies and set them aside.
  3. Grease a 9 x 13 cake pan and set it aside.
  4. Mix a yellow cake mix according to the directions on the box and bake as directed.  Allow it to cool.
  5. Use the end of a skewer or wooden spoon and poke holes all over the top of the cake, going all the way through to the bottom.
  6. With an electric mixer, mix together 2 small boxes of instant banana pudding and 3 cups of milk.  Pour the pudding all over the top of the cake.  Place the cake in the fridge for a couple of hours to allow the pudding to set up.
  7. Spread whipped topping over the top and sprinkle with the cookie crumbs.
  8. SERVE

QUICK TIP

If you want the pudding to only seep partway through the cake, mix the instant pudding until it has thickened in the mixing bowl.  If you want the pudding to seep all the way through the cake, only mix until the pudding and milk are combined.  It should be rather thin.  Pour it over the cake and it will seep all the way through the holes.  It will thicken and set up in the refrigerator.  The second option represents a true poke cake, but do what suits you!

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Classic Banana Pudding Poke Cake

  • Author: Cindy Gibbs
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Cake/Dessert
  • Method: bake
  • Cuisine: American

Description

This classic Banana Pudding Poke Cake is the easiest cake you’ll ever make, and it’s so moist, and delicious!  If you don’t want a rich, heavy dessert, this one is the perfect pick.  


Ingredients

Scale

CAKE

  • 1 box yellow cake mix plus ingredients on the box.  I like the yellow butter cake mix.

FILLING

  • 2 small boxes of instant banana pudding, 3.4 ounces each
  • 3 cups cold milk
  • 3 large bananas, sliced into 1/4-inch slices

TOPPING

  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup finely crushed vanilla wafers

Instructions

CAKE

  1. Preheat oven to 350 degrees.  Grease or lightly spray a 9 x 13 baking pan and set aside.
  2. Mix and bake the cake as directed on the back of the box.  Allow the cake to cool completely.
  3. Using the end of a wooden skewer or spoon, poke holes all over the top of the cake.  Set aside and make the filling.

FILLING

  1. In a large mixing bowl, mix together the pudding mixes and milk.  Note:  If you want the pudding to seep all the way through the cake, (the true poke cake effect), don’t mix it until it has thickened like pudding.  Mix only until the pudding and milk are combined.  It should still be rather thin.  This way it will seep all the way through the holes.  If you prefer more of a layered effect, then go ahead and mix the pudding until it is thick, and spread it over the cake.
  2. Spread the pudding over the top of the cake, allowing it to seep into the holes.  Refrigerate for about 2 hours, giving the pudding time to get cold and set up.
  3. Right before you mix the whipped topping, slice the bananas and place them over the top of the cake.

TOPPING

  1. Add the whipping cream, powdered sugar, and vanilla to a large mixing bowl, fitted with the whisk attachment.  If using a stand mixer, beat on high for about 2 minutes until the whipping cream becomes stiff.  Do not over-mix. If you’re using a hand mixer, it will take a little longer.
  2. Spread the whipped cream over the bananas, then sprinkle the cookie crumbs over the whipped cream.
  3. Serve immediately or refrigerate.
  4. Optional:  Serve with a fresh banana slice on top of each serving.

Notes

If you prefer, you can substitute 1 (8 oz) carton of frozen whipped topping instead of using whipped cream.

Keywords: Banana Pudding Poke Cake