Banana Pudding Poke Cake: A Creamy Southern-Inspired
Banana Pudding Poke Cake combines moist vanilla cake with creamy banana pudding.Whipped topping adds a light, fluffy finish.Fresh banana slices and vanilla wafers provide classic banana pudding flavor.Easy to make and ideal for preparing ahead.Perfect for parties, potlucks, and family gatherings.A nostalgic Southern dessert transformed into an irresistible cake.
Ingredients
For the Cake
- 1 box vanilla or yellow cake mix
- Ingredients required on the box (typically eggs, oil, and water)
For the Filling
- 2 packages (3.4 ounces each) instant banana pudding mix
- 3 cups cold milk
For the Topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 2 ripe bananas, sliced
- 1 cup crushed Nilla Wafers
- Whole vanilla wafers for decoration
Instructions
- Prepare and bake the cake according to package instructions in a 9×13-inch baking dish.
- Allow the cake to cool for 10 minutes, then poke holes all over using the handle of a wooden spoon.
- Whisk banana pudding mix with cold milk until slightly thickened.
- Pour the pudding over the cake, spreading it so the mixture flows into the holes.
- Refrigerate for at least 3 hours to allow the pudding to set.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream over the cake. Top with sliced bananas and crushed vanilla wafers.
- Slice and serve chilled.
Notes
- Use ripe bananas for the sweetest flavor.
- Instant pudding sets quickly and works best.
- Homemade whipped cream adds freshness.
- Add bananas shortly before serving to prevent browning.
- Vanilla wafers provide the classic banana pudding texture.
- Chill overnight for deeper flavor.
- Yellow cake adds extra richness.
- Best served cold.