Banana Pudding Poke Cake

I still remember the first time I made this Banana Pudding Poke Cake—it wasn’t for a party or a special occasion.

It was just a quiet Saturday, and I had a box of cake mix, a couple of bananas getting too ripe, and a craving for something that felt like home.

No fancy plans, just me, my messy kitchen, and the warm smell of vanilla cake filling the house.

This cake feels like something a sweet aunt would bring to a family barbecue. It’s soft, creamy, and full of banana flavor—but it’s the way everything soaks together that really makes it magic.

The pudding sinks into the holes of the cake like it was meant to be there all along, and the top? A dreamy layer of whipped topping, crushed cookies, and fresh banana slices.

It’s not the kind of dessert that makes you pause for a perfect photo—it’s the kind you cut into while it’s still a little warm because you just can’t wait. And honestly? That’s the best kind.

If you’ve never had Banana Pudding Poke Cake before, this is your sign to make it. If you have? You already know what kind of happiness you’re about to slice into.

Table of Contents

Banana Pudding Poke Cake – Step-by-Step Recipe

Ingredients

For the Cake:

1 box yellow cake mix (15.25 oz)
1 cup water
½ cup vegetable oil
3 large eggs

For the Pudding Filling:

1 (5.1 oz) box instant vanilla pudding mix
2 ½ cups cold whole milk

For Assembly:

3–4 ripe bananas, sliced
1 ½ cups whipped topping (like homemade whipped cream or non-dairy whipped topping), chilled
15–20 vanilla wafer cookies (whole and crushed)

Instructions

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
In a large mixing bowl, combine yellow cake mix, water, vegetable oil, and eggs. Beat with a hand mixer or stand mixer on medium speed for 2 minutes until smooth.
Pour the batter into the prepared dish and bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes.
Using the handle of a wooden spoon or a thick skewer, poke holes all over the cake (about 1 inch apart), going nearly to the bottom.
In a separate bowl, whisk together cold milk and instant vanilla pudding mix for about 2 minutes until thick but pourable.
Immediately pour the pudding over the cake, spreading with a spatula to help it seep into the holes. Gently tap the dish to help settle the pudding.
Place the cake in the fridge and chill for 1 hour to allow the pudding to fully set.
After chilling, layer freshly sliced bananas over the surface of the pudding-soaked cake. Use enough banana slices to create an even coverage from edge to edge.
Spread the whipped topping evenly over the bananas. Use an offset spatula to create a smooth, fluffy finish.
Chill the cake again for at least 30 minutes before garnishing.
Just before serving, decorate the top of the cake with:
Banana slices (freshly cut for best appearance)
Whole vanilla wafer cookies
Crushed vanilla wafers sprinkled generously for texture
To keep bananas from browning, slice them just before layering or lightly brush them with lemon juice.
For sharp presentation, cut the cake using a serrated knife cleaned between slices.
Best enjoyed within 2 days of assembly for optimal banana freshness.

How Do You Keep Bananas From Turning Brown In Banana Pudding Cake?

Bananas brown quickly, especially when exposed to air. Here’s how to keep them fresh-looking for longer:

Use firm, just-ripe bananas: Overripe bananas brown faster once sliced.
Add lemon juice: Lightly brush the slices with a few drops of lemon juice – not too much or it may affect taste.
Slice right before using: Don’t prep the bananas too early; slice them when you’re ready to layer.
Cover the cake well: Air exposure causes browning – always cover tightly with plastic wrap or a container lid.
Place bananas between layers: Keeping bananas inside the cake and not on top helps protect them from air.

Can I Use Real Bananas In Banana Pudding Poke Cake?

Yes, real bananas are used and actually make the cake taste fresh and natural. You can:

Layer slices between the pudding and cake: This is the most common way.
Top with banana slices: Just before serving for the best look and taste.
Mix small chunks into pudding: For extra banana flavor and texture.

Why Is My Banana Pudding Cake Soggy?

If your cake turns soggy, here’s what might be going wrong:

Too much pudding: Don’t overload the cake with pudding—it only needs to fill the holes and lightly spread over the top.
Didn’t let cake cool enough: Pouring pudding on a hot cake can cause it to break down. Let it cool first.
Bananas too ripe: Overripe bananas release moisture into the pudding and cake.
Whipped topping added too early: It can melt and make the top layer watery.
Not storing it properly: Always keep it covered in the fridge to prevent extra moisture buildup.

How Do You Make Poke Holes In The Cake?

Poking the holes is super easy but important for the pudding to soak in just right.

Use the handle of a wooden spoon: It’s the perfect size—big enough for pudding to get in.
Poke evenly: Make holes across the whole cake, not just the center.
Don’t poke too deep: Go almost to the bottom but not through the cake base.
Do it while the cake is still slightly warm: That’s when it’s soft but stable.

Can I Use Bananas In The Cake Batter Too?

You can, but it’s not necessary for poke cake style. If you still want to try it:

Use mashed bananas: About 1 to 1½ bananas for extra banana flavor in the batter.
Adjust wet ingredients: Reduce other liquids slightly to balance the moisture.
Don’t overmix: Too much mixing can make the cake heavy.

How Do I Keep The Whipped Topping From Getting Watery?

Whipped topping can get watery if it sits too long or isn’t stored right. Here’s how to avoid that:

Add it just before serving: Especially if you’re making the cake a day ahead.
Store the cake covered: Always cover the dish to keep the topping from drying or melting.
Use stabilized whipped topping: It holds shape better than homemade whipped cream.
Don’t mix too much: Over-whipping causes the topping to separate.
Keep it cold: Warm whipped topping breaks down faster.

What’s The Best Way To Store Banana Pudding Poke Cake Overnight?

This cake stores well—but only if kept cool and covered.

Refrigerate in an airtight container: Or cover tightly with plastic wrap.
Add bananas and cookies fresh: Only layer those on top before serving so they stay crisp and yellow.
Don’t stack anything on top: It can flatten the topping and ruin the texture.
Eat within 2–3 days: After that, the cake may become too soft and the bananas may darken.

Can I Freeze Banana Pudding Poke Cake?

It’s not the best cake for freezing, but you can do it carefully if needed.

Don’t freeze with banana slices or whipped topping: Add those fresh after thawing.
Use an airtight container: Wrap the cake and store it in a container to avoid freezer burn.
Freeze for up to 1 month: After that, the texture won’t be the same.
Thaw in the fridge overnight: Don’t thaw at room temperature—it can become watery.