The Best Banana Pudding Poke Cake Recipe Every!

I’m sharing my Banana Pudding Poke Cake with a secret twist I added that so many readers keep asking about.

I’ve made a lot of desserts but this one, The Best Banana Pudding Poke Cake Recipe Every!, keeps showing up when I want something stupidly good and easy. Here is another one of my favorite poke cake recipes.

This poke cakes recipe is for Banana Pudding Poke Cake and I promise, it’s oh so good. My twist leans on instant banana pudding mix and crushed vanilla sandwich cookies for a little crunch, and yeah the nostalgia hits like a punch, think Nilla Wafer Banana Pudding Original and that familiar sweet.

I kept it simple, but you might not stop at one slice.

Ingredients

• Yellow cake mix: adds structure and sweetness, refined carbs; quick and convenient.
• Sweetened condensed milk: very sweet, thick, adds creaminess and extra sugar, high calories.
• Instant banana pudding mix: banana flavor, adds sweetness and thickening, mostly simple carbs.
• Fresh bananas: provide natural sweetness, fiber, potassium, softer texture as they ripen.
• Whipped topping (Cool Whip): light, airy sweetness, mostly water and hydrogenated oils, not nutrient dense.
• Vanilla sandwich cookies: crunchy, add caramelized sugar flavor, lots of carbs and added fats.
• Eggs: give structure, protein and fats, help cake rise and bind ingredients together.

Ingredient Quantities

• 1 (15.25 oz) box yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 (14 oz) can sweetened condensed milk
• 2 (3.4 oz) packages instant banana pudding mix
• 3 cups cold milk
• 3 medium ripe bananas, sliced
• 8 oz frozen whipped topping, thawed (Cool Whip)
• about 11 to 12 oz vanilla sandwich cookies (Nilla Wafers), crushed
• 1 teaspoon vanilla extract (optional)

How to Make this

1. Preheat oven to 350 F and grease a 9×13 baking pan. In a bowl mix 1 (1
5.25 oz) box yellow cake mix, 1 cup water, 1/2 cup vegetable oil and 3 large eggs until just combined, dont overmix. Pour into pan and bake 25 to 30 minutes or until a toothpick comes out clean. Let cool about 10 minutes.

2. While cake bakes, crush about 11 to 12 oz vanilla sandwich cookies in a zip bag with a rolling pin or pulse in a food processor. Set most aside for topping, keep a little back for garnish. Thaw 8 oz frozen whipped topping in the fridge.

3. After the cake has cooled 10 minutes, poke holes all over the top about 1 inch apart using the handle of a wooden spoon so the holes are deep enough to reach the bottom but dont break the cake apart.

4. Pour 1 (14 oz) can sweetened condensed milk evenly over the cake, let it seep into the holes. Pour slowly so it soaks in instead of running off.

5. Make the pudding by whisking together 2 (
3.4 oz) packages instant banana pudding mix with 3 cups cold milk for about 2 minutes until thickened. If you want extra flavor stir in 1 teaspoon vanilla extract now.

6. Spread the banana pudding evenly over the cake, filling the holes and smoothing the top.

7. Arrange 3 medium ripe bananas, sliced, over the pudding right away so they stay fresh. Then fold the thawed Cool Whip (add the optional 1 teaspoon vanilla here instead if you didnt add it to the pudding) and spread it gently over the bananas to cover.

8. Sprinkle the crushed vanilla cookies over the top, saving a little for garnish. Press some cookie crumbs into the sides if you like a rustic look. Chill the cake for at least 2 to 4 hours, preferably overnight, so flavors set and cake firms up.

9. When ready to serve, slice and top with extra cookie crumbs or a few fresh banana slices. Store covered in the refrigerator for up to 3 days, bananas may brown a bit but it will still taste great.

Equipment Needed

1. 9×13 inch baking pan, greased
2. 2 mixing bowls (one large, one medium)
3. Whisk or electric hand mixer
4. Measuring cups and spoons
5. Wooden spoon (use the handle to poke holes)
6. Rolling pin or food processor and a zip-top bag for crushing cookies
7. Rubber or offset spatula for spreading pudding and Cool Whip
8. Knife and cutting board for slicing bananas
9. Toothpick for doneness check and oven mitts for safety

FAQ

The Best Banana Pudding Poke Cake Recipe Every! Substitutions and Variations

• Yellow cake mix: swap with 1 box vanilla or white cake mix, or make a simple scratch yellow cake (about 2 1/2 cups all purpose flour, 1 3/4 cups sugar, 3 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1/2 cup melted butter, 3 eggs, 1 tsp vanilla) if you prefer homemade flavor.
• Sweetened condensed milk: use a 14 oz can of sweetened condensed coconut milk for a dairy free version, or make a quick homemade substitute by simmering 2 cups whole milk with 1 cup sugar until reduced by about half (30 to 40 minutes) then cool.
• Instant banana pudding mix: replace with vanilla instant pudding (same packet size) and fold in 1 mashed ripe banana, or use a prepared cooked vanilla pastry cream spiked with mashed banana for extra richness.
• Frozen whipped topping (Cool Whip): swap for 1 1/2 cups heavy whipping cream whipped with 2 tablespoons powdered sugar and 1 tsp vanilla, or use chilled coconut whipped cream for dairy free results.

Pro Tips

1) let your eggs milk and thawed topping warm up to room temp before you mix anything. they blend smoother, the pudding sets silkier and you avoid little cold lumps.

2) toss banana slices in a bit of lemon or pineapple juice if you’re making this ahead, that’ll slow browning and keep them looking fresh; or just add the bananas right before serving if you want peak freshness.

3) freeze the vanilla cookies for 10 minutes then pulse in the processor so you get both fine crumbs and chunky bits for crunch, but dont overdo it or you’ll end up with dust.

4) chill the assembled dessert overnight if you can, it tastes way better the next day and holds shape. when slicing run a sharp knife under hot water, wipe it dry and cut — cleaner slices every time.

The Best Banana Pudding Poke Cake Recipe Every!

Recipe by Tina Braven

0.0 from 0 votes

I’m sharing my Banana Pudding Poke Cake with a secret twist I added that so many readers keep asking about.

Pin

Servings

12

servings

Calories

633

kcal

Equipment: 1. 9×13 inch baking pan, greased
2. 2 mixing bowls (one large, one medium)
3. Whisk or electric hand mixer
4. Measuring cups and spoons
5. Wooden spoon (use the handle to poke holes)
6. Rolling pin or food processor and a zip-top bag for crushing cookies
7. Rubber or offset spatula for spreading pudding and Cool Whip
8. Knife and cutting board for slicing bananas
9. Toothpick for doneness check and oven mitts for safety

Ingredients

• 1 (15.25 oz) box yellow cake mix

• 1 cup water

• 1/2 cup vegetable oil

• 3 large eggs

• 1 (14 oz) can sweetened condensed milk

• 2 (3.4 oz) packages instant banana pudding mix

• 3 cups cold milk

• 3 medium ripe bananas, sliced

• 8 oz frozen whipped topping, thawed (Cool Whip)

• about 11 to 12 oz vanilla sandwich cookies (Nilla Wafers), crushed

• 1 teaspoon vanilla extract (optional)

Directions

• Preheat oven to 350 F and grease a 9×13 baking pan. In a bowl mix 1 (1
• 25 oz) box yellow cake mix, 1 cup water, 1/2 cup vegetable oil and 3 large eggs until just combined, dont overmix. Pour into pan and bake 25 to 30 minutes or until a toothpick comes out clean. Let cool about 10 minutes.
• While cake bakes, crush about 11 to 12 oz vanilla sandwich cookies in a zip bag with a rolling pin or pulse in a food processor. Set most aside for topping, keep a little back for garnish. Thaw 8 oz frozen whipped topping in the fridge.
• After the cake has cooled 10 minutes, poke holes all over the top about 1 inch apart using the handle of a wooden spoon so the holes are deep enough to reach the bottom but dont break the cake apart.
• Pour 1 (14 oz) can sweetened condensed milk evenly over the cake, let it seep into the holes. Pour slowly so it soaks in instead of running off.
• Make the pudding by whisking together 2 (
• 4 oz) packages instant banana pudding mix with 3 cups cold milk for about 2 minutes until thickened. If you want extra flavor stir in 1 teaspoon vanilla extract now.
• Spread the banana pudding evenly over the cake, filling the holes and smoothing the top.
• Arrange 3 medium ripe bananas, sliced, over the pudding right away so they stay fresh. Then fold the thawed Cool Whip (add the optional 1 teaspoon vanilla here instead if you didnt add it to the pudding) and spread it gently over the bananas to cover.
• Sprinkle the crushed vanilla cookies over the top, saving a little for garnish. Press some cookie crumbs into the sides if you like a rustic look. Chill the cake for at least 2 to 4 hours, preferably overnight, so flavors set and cake firms up.
• When ready to serve, slice and top with extra cookie crumbs or a few fresh banana slices. Store covered in the refrigerator for up to 3 days, bananas may brown a bit but it will still taste great.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 263g
• Total number of serves: 12
• Calories: 633kcal
• Fat: 28.1g
• Saturated Fat: 10g
• Trans Fat: 0.5g
• Polyunsaturated: 6g
• Monounsaturated: 12g
• Cholesterol: 50mg
• Sodium: 333mg
• Potassium: 189mg
• Carbohydrates: 95g
• Fiber: 1.7g
• Sugar: 71g
• Protein: 10.5g
• Vitamin A: 300IU
• Vitamin C: 0.8mg
• Calcium: 167mg
• Iron: 0.8mg