Banana pudding poke cake easily dresses up boxed cake mix and instant pudding for a dessert banana fans will love! Yellow cake is stuffed with columns of rich banana pudding and finished off with fluffy whipped topping and Nilla wafers.
I love a good poke cake.
It’s such a simple way to turn ho hum store bought cake mix into a dessert everyone will rave about.
This banana pudding poke cake is a great example.
Nothing is totally homemade so it’s super easy to put together and everyone who loves classic banana pudding will love this!
Ingredients
To make this you need:
- Cake mix– A 15.25 ounce box of yellow cake mix
- Water
- Oil– Vegetable oil
- Eggs
- Cream cheese– Softened to room temperature
- Sweetened condensed milk– A 14 ounce can
- Whipped topping– The kind in the frozen food section
- Pudding mix– Instant banana pudding
- Milk
- Garnish– Nilla wafers and sliced bananas
How to Make
Making the banana pudding poke cake is pretty easy!
To it, mix together the cake mix, water, oil, and eggs in a large mixing bowl until evenly combined.
Then pour the cake mix into a 9×13″ dish sprayed with nonstick cooking spray.
Bake at 350° for 30 minutes or until a toothpick comes out clean from the center.
Set the cake aside and let cool completely.
Once the cake is totally cool, poke deep holes evenly out over the cake with the end of a wooden spoon.
Then whip the cream cheese and condensed milk together in a mixing bowl with a hand mixer whip them together until evenly combined.
Set the mixture aside.
In a second bowl, stir together the instant pudding and the milk until they are combined.
Then stir in half the whipped topping to the mixture until evenly everything is evenly combined.
Once the whipped topping and pudding mixture is ready, fold in the cream cheese mixture.
Dollop the pudding mixture onto the cake and spread in a thick even layer but so that it also fills up the holes.
Spread the remaining whipped cream evenly out over top of the cake.
Cover the dish with plastic wrap and refrigerate for at least 2 hours.
Garnish with lightly crushed vanilla wafers and banana slices if desired.
Serve and enjoy!
Storing
Store any leftover cake tightly wrapped in the casserole dish you baked it in for up to 3 days in the fridge.
Tips and Tricks
- Make sure you poke the holes deep enough into the cake that the pudding mixture can seep all the way in.
- Be sure you are using instant pudding and not the kind you need to cook on the stove top.
- Let the cake cool completely before you make the filling. If the cake is warm, the filling will melt and be less than appealing in the cake.
Other Poke Cakes
Banana pudding poke cake is a must for anyone who loves that classic banana flavor!
Make it and enjoy!
Looking for other poke cake recipes?
Try these:
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Banana Pudding Poke Cake
Ingredients
- 1 15.25 oz box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 8 ounces cream cheese softened
- 1 14 oz can sweetened condensed milk
- 2 12 oz tubs frozen whipped topping
- 1 5 oz box instant banana pudding
- 2 cups milk
- vanilla wafers for garnish
- sliced bananas for garnish
Instructions
- Add the cake mix, water, oil, and eggs to a large mixing bowl. Mix together until evenly combined. Pour the cake mix into a 9x13" dish sprayed with nonstick cooking spray.1 15.25 oz box yellow cake mix, 1 cup water, 1/2 cup vegetable oil, 3 large eggs
- Bake at 350° for 30 minutes, or until a toothpick comes out clean from the center. Set aside and let cool completely.
- Using the end of a wooden spoon, poke holes evenly out over the cake. Make sure the holes are deep.
- Add the cream cheese and condensed milk to a mixing bowl, and using a hand mixer whip them together until evenly combined. Set aside.8 ounces cream cheese, 1 14 oz can sweetened condensed milk
- To another bowl add the pudding mix and milk, stirring them together until evenly combined. Add half the whipped cream to the mixture, again stirring until evenly combined.2 12 oz tubs frozen whipped topping, 1 5 oz box instant banana pudding, 2 cups milk
- Add the cream cheese mixture to the pudding, and stir until evenly combined.
- Add the pudding mixture to the cake in dollops, then spread in a thick even layer but so that it also fills up the holes.
- Spread the remaining whipped cream evenly out over top of the cake.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours.
- Garnish with lightly crushed vanilla wafers and banana slices- if desired, then serve and enjoy!vanilla wafers, sliced bananas
Notes
- Make sure you poke the holes deep enough into the cake that the pudding mixture can seep all the way in.
- Be sure you are using instant pudding and not the kind you need to cook on the stove top.
- Let the cake cool completely before you make the filling. If the cake is warm, the filling will melt and be less than appealing in the cake.
Nutrition
recipe adapted from Life With The Crust Cut Off
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