All the flavors of Banana Cream Pie come together in this Banana Pudding Poke Cake! This is the perfect sweet treat for any occasions!
A few weeks ago, I had my family over for Easter. We did things potluck style and my mom brought her tasty strawberry pretzel salad and hash brown potato bake.
My brother and sister in law brought amazing veggies (I’ll need to steal those recipes from her soon, haha), and my hubby and I were in charge of smoking a pork loin.
Since you can’t NOT have dessert on Easter (that’s a rule, right?!?), I decided to make this Banana Pudding Poke Cake as a refreshing sweet treat to enjoy!
Check out these other sweet treat options:
Death by Chocolate Peanut Butter Dump Cake
Not only was this poke cake incredibly simple to prepare, everyone loved it, especially the kids!
Using a boxed cake mix, this shortcut version was moist, full of tasty banana pudding, Vanilla wafers, cool whip, and of course, banana slices. What more could you ask for, right?!?!
I tend to place the banana slices on the cake prior to serving, however, to keep sliced bananas from turning brown if you slice aheaad of time, simply squeeze some lemon juice or juice from any citrus fruit on them to slow the production of enzymes that cause browning.
This is just the cake to make if going to a picnic, potluck, party, or gathering as it feeds tons of people! In fact, this may just be my new go to dessert as we head into the warmer summer weather! My oldest son tends to request this frequently as do several family members!
Enjoy and let me know what you think in the comment section below!!
Banana Pudding Poke Cake is a flavorful, shortcut cake that is perfect for any occasion! Print the recipe below to give it a try!
Banana Pudding Poke Cake
Equipment
Ingredients
- 1 box yellow cake mix
- 2 boxes banana pudding, instant (small boxes)
- 4 cups milk
- 8 oz. whipped topping
- 2 cups crushed vanilla wafers
- 3 bananas, sliced
Instructions
- Prepare cake in a 9x13 pan according to directions on the box.
- Once baked, allow to cool for about 5-10 minutes.
- Using the back of a spoon, poke several holes into the top of the cake.
- Prepare pudding by combining the pudding mix and milk together in a bowl with a whisk until no lumps are present.
- Evenly pour pudding mixture on top of cake filling each of the holes.
- Place pan into refrigerator for at least 2 hours, or until set.
- Spread whipped topping evenly on top, followed by the crush wafers.
- Finish the cake by placing the banana slices on top as desired.
- Serve and enjoy! Be sure to refrigerate any leftovers!
Rachael
This is wonderful! The banana pudding is key … I only made one change.. instead of whipped topping like cool whip I made my own from heavy cream it’s less sweet and I liked that .. otherwise I made this as written and loved it!
Kristin
Yea!! So glad you enjoyed it! Great idea on making your own cream!!
Debra Williams
Does the banana get dark if made the day before?
Kristin
I have made it up to one day prior and it stayed great. You can always add the banana to the top prior to serving though!
Debra Williams
Do u let it cool completely before adding the pudding to the top?
Kristin
Nope, you only need to wait about 5-10 minutes before adding the pudding!
PJ
I love it when I find a recipe I want to make and the video on the page is something completely different. A video of the recipe would be great. I was looking for the banana pudding, not muffins.
Kristin
Sorry for the confusion, the video player is actually a slideshow of all videos I currently have on my blog. If you continue watching it, it will show casseroles, grilled dishes, drinks, and more in addition to the banana cream cheese muffin video you saw. I am currently in the process of building my video collection and once a specific video comes out for the recipe, I stop the playlist and stick to just that recipe. Hope that makes sense and hope you enjoy the recipe!