Y’all, this Banana Pudding Poke Cake is a true Southern delight. It’s got the sweet creaminess of traditional banana pudding tucked inside a soft, fluffy cake, topped with vanilla wafers and fresh banana slices.

Banana Pudding Poke Cake

There’s just something about banana pudding poke cake that feels downright nostalgic.

It takes the classic flavors of banana pudding we all grew up loving, with creamy pudding, crunchy vanilla wafers, and bananas.

Then it layers them into a soft, moist cake which practically melts in your mouth.

If you’re looking for a good recipe to try out, this one’s as easy as it is tasty, and it just might become a new family favorite.

Why You’ll Love Banana Pudding Poke Cake

The pudding layer seeps into every bite, making it extra moist and creamy.
Super easy to make with a box cake mix and simple ingredients.
Perfect for summer cookouts, holidays, or any time the whole family wants a delicious treat.
Can be made ahead and kept fresh for the next day, which is great for busy moms and bakers.

Ingredients for Banana Pudding Poke Cake

Box Banana Cake Mix: Start with a box cake mix as your base. I love the Dolly Parton Banana mix, but a yellow cake mix or even a vanilla cake mix works just fine.
Ingredients Needed for Box Cake Mix: Just follow the box instructions—that usually means adding eggs, vegetable oil, and cups of milk or water.
Instant Banana Pudding Mix: Gives the dessert a sweet banana flavor.
Whole Milk: Use whole milk instead of skim for the best, creamiest texture in your pudding.
Cream Cheese: Softened cream cheese blends into the frosting, making it smooth and tangy.
Butter: Butter mixed with cream cheese and sugar makes the topping rich and fluffy.
Powdered Sugar: Sweetens up your frosting and makes it light and fluffy.
Vanilla Extract: A splash of vanilla extract adds warmth and rounds out the flavors.
Two Fresh Bananas: For topping the cake when it is ready to serve.
Vanilla Wafers: Crumbled for topping the cake with a little extra crunch.

Equipment Needed:

Piping Bag with 1M Tip
9×13 Baking Dish

How to Make Banana Pudding Poke Cake

Bake the Cake: Start by preparing your box cake mix according to the package directions. You can use a banana cake mix, or yellow or vanilla. Pour the cake mixture into a greased 9×13 baking dish and bake until you’ve got a soft, freshly baked cake.

Poke Holes: Once the cake comes out of the oven, grab the handle of a wooden spoon or a similarly-sized object. Use it to poke holes all over the surface of the cake.

Mix the Pudding: In a large bowl, whisk together your instant banana pudding mix and cold milk until smooth.

Push in the Pudding: Pour the pudding right over the cake, letting it sink down into the holes. Give the pan a little tap on the counter or gently press with the back of the spoon to help push pudding down into the bottom of the cake.

Cover with plastic wrap and pop it in the fridge for an hour so it can cool and set.

Make the Frosting: In a mixing bowl, beat together softened cream cheese, butter, and vanilla extract until smooth and creamy. Add in the powdered sugar and whip again until fluffy.

Frost the Cake: Spread half the frosting over the chilled cake. Scoop the other half into a piping bag with a 1M tip. Pipe swirls around the top of the cake to make it pretty. If you desire, that is. Otherwise, just spread all the frosting over the cake.

Add the Toppings: Sprinkle crushed vanilla wafers over the cake. Then lay down fresh banana slices for a true traditional banana pudding finish.

Serve and Enjoy: Slice into squares and serve right away for the whole family to enjoy. It’s a delicious dessert that combines the flavors of banana pudding with a delicious poke cake.

Ways to Serve Banana Pudding Poke Cake

Sprinkle extra vanilla wafer cookies or crumbs over the top of the cake right before serving.
Layer slices in a trifle dish with more banana slices for a pretty presentation.
Serve with a side of cold milk or hot coffee for the perfect combo.
Dress it up with caramel sauce or chocolate syrup for a fancier dessert.

How to Store Leftovers

To keep your banana pudding poke cake fresh, just cover the pan tightly with plastic wrap or pop the slices into an airtight container and store in the fridge.

It’ll hold up well for a couple of days, and honestly, it’s even better the next day once all those classic flavors of banana pudding soak into the cake.

More Banana Pudding Inspired Recipes