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Banana Pudding Poke Cake

This banana pudding poke cake features a moist yellow cake soaked with vanilla pudding, topped with bananas, whipped cream, and crushed vanilla wafers, making it a delightful dessert that improves with time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix plus ingredients listed on the box
  • 3 large eggs for structure and richness
  • 1/2 cup vegetable oil keeps the cake moist
  • 1 cup water for the batter
For the Pudding Layer
  • 2 boxes instant vanilla pudding mix creates the creamy layer
  • 3 cups cold milk helps the pudding set
For the Topping
  • 4 ripe bananas, sliced adds natural sweetness
  • 8 oz whipped topping, thawed light and fluffy layer
  • 2 cups vanilla wafers, crushed for texture and crunch

Method
 

Baking and Preparing
  1. Prepare and bake the yellow cake according to package directions in a large baking dish. Remove from the oven while still warm.
  2. Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them evenly.
Making the Pudding Layer
  1. In a bowl, whisk together the pudding mix and cold milk until it begins to thicken slightly.
  2. Pour the pudding mixture over the cake, making sure it fills all the holes and spreads evenly across the surface.
  3. Arrange the sliced bananas evenly over the pudding-soaked cake.
Topping and Chilling
  1. Spread the whipped topping over the entire surface, creating a smooth layer.
  2. Sprinkle crushed vanilla wafers on top and refrigerate until fully chilled before serving.

Notes

Let the cake cool slightly before adding the pudding so it absorbs properly. For the best texture, add the crushed wafers just before serving to keep them from softening too much. This cake is ideal for preparing in advance since it tastes even better after sitting in the refrigerator.