Banana Poke Pudding Cake: The No-Fuss Dessert Hack That Tastes Like a Million Bucks

Forget fancy pastry school techniques. This is the dessert you make when you want applause without breaking a sweat. Imagine a moist banana cake, soaked in creamy vanilla pudding, topped with clouds of whipped cream and cookie crunch.

It’s the flavor of banana cream pie and Southern poke cake had a baby—and it shows up ready to party. One bite and the room goes quiet, then suddenly you’re the dessert person. That’s power.

What Makes This Recipe Awesome

This cake is a texture playground: soft sponge, silky pudding, airy topping, and a gentle crunch from crushed vanilla wafers.

It uses grocery-store staples but eats like a bakery flex—big flavor, minimal effort. The banana flavor is layered: ripe bananas baked into the cake, banana slices tucked into the pudding pockets, and optional banana cookies on top. It scales easily for gatherings and travels like a champ.

And yes, it gets better after a night in the fridge. Magic? No.

Science—and a little patience.

Ingredients Breakdown

• For the cake base:
  • 1 box yellow cake mix (15.25 oz) or white cake mix
  • 3 large eggs
  • 1/2 cup neutral oil (canola or vegetable)
  • 1 cup mashed very ripe bananas (about 2–3 bananas)
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • Optional: 1/2 teaspoon ground cinnamon and a pinch of nutmeg
• For the pudding layer:
  • 2 boxes instant vanilla pudding mix (3.4 oz each)
  • 3 1/2 cups cold milk (per box instructions usually ask for 2 cups each; we reduce slightly for a thicker set)
  • Optional: 1/2 teaspoon banana extract for extra banana oomph
• For assembly:
  • 2 large bananas, sliced
  • 2 cups whipped topping (or 1 1/2 cups heavy cream whipped with 2 tablespoons powdered sugar)
  • 1 to 1 1/2 cups crushed vanilla wafers or shortbread cookies
  • Optional garnish: Caramel drizzle or toasted coconut

Cooking Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Grease a 9×13-inch baking pan. Line with parchment if you want ultra-easy removal.
2. Make the cake batter: In a large bowl, combine cake mix, eggs, oil, mashed bananas, milk, vanilla, and optional spices.Beat 2 minutes until smooth. Batter should be thick but pourable.
3. Bake: Pour into the pan and bake 25–32 minutes, or until a toothpick comes out with a few moist crumbs. Don’t overbake unless you enjoy dry cake (you don’t).
4. Poke it: Let the cake cool 10–15 minutes.Using the handle of a wooden spoon, poke holes about 1 inch apart over the entire surface. Go deep but don’t punch through the bottom.
5. Whisk the pudding: In a bowl, whisk instant pudding with cold milk (and banana extract if using) for about 2 minutes until it begins to thicken. It should be pourable, not set.
6. Layer bananas: Tuck banana slices into some of the holes and lay the rest across the cake surface.This distributes fruit without turning the top into a slip-n-slide.
7. Pour and spread: Immediately pour pudding over the warm cake, nudging it into the holes with a spatula. Aim for even coverage.
8. Chill to set: Cover and refrigerate at least 2 hours, preferably 4+. This is where the poke magic happens.
9. Top it off: Spread whipped topping over the chilled cake.Sprinkle crushed vanilla wafers generously. Add caramel or toasted coconut if you’re feeling extra.
10. Serve: Slice cold. For clean cuts, wipe the knife between slices.Cue compliments.

How to Store

• Refrigerate: Cover tightly and keep in the fridge for up to 3 days. The wafers will soften over time—some people love that “banana pudding” texture.
• Banana browning: If you need this to look pretty on day 3, brush banana slices with a little lemon juice or arrange most slices under the pudding layer.
• Freezing: Not ideal once assembled because pudding can weep after thawing. If you must, freeze the cake base only and add pudding/toppings fresh.

Health Benefits

No, this isn’t a kale salad—but it’s not a total nutritional villain either.

Bananas bring potassium for heart health and vitamin B6 for energy metabolism. Dairy in the pudding and whipped cream adds calcium and protein (modest, but still). Using oil instead of butter helps keep the crumb tender with less saturated fat.

And portion control is a thing—small squares satisfy because the textures are so dialed in. IMO, dessert that keeps you from raiding the pantry at 10 p.m. is a win.

Pitfalls to Watch Out For

• Overbaking the cake: Dry cake won’t absorb pudding nicely. Pull it when crumbs are moist, not squeaky-clean.
• Letting pudding set too long before pouring: If it’s too thick, it won’t sink into the holes.Whisk and pour while it’s still luscious.
• Bananas turning brown: Use just-ripe to ripe bananas (not blackened) for slices, and hide most under the pudding. A tiny spritz of lemon helps.
• Watery topping: If whipping cream from scratch, whip to medium-soft peaks, not runny. Overwhip and you’ll get butter vibes—not ideal here.
• Soggy cookie topping: Add crushed wafers just before serving or within a few hours to keep some crunch.

Alternatives

• From-scratch cake: Swap the box for a homemade banana sheet cake.Use 1 1/2 cups mashed bananas, 1/2 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, 2 eggs, 1/2 cup sour cream, 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, vanilla. Bake 30–35 minutes.
• Lighter version: Use sugar-free pudding, reduced-fat milk, and a stabilized light whipped topping. The flavor stays strong, calories drop.
• Gluten-free: Use a GF yellow cake mix and certified GF cookies.Check pudding mix labels, though most are naturally GF.
• Dairy-free: Use a dairy-free cake mix prep, almond or oat milk that sets with your chosen instant pudding (not all do). Alternatively, make a cornstarch-thickened coconut milk pudding on the stove.
• Flavor twists: Chocolate wafer topping, peanut butter drizzle, or swap vanilla pudding for banana or cheesecake flavor. Want drama?Add a thin layer of dulce de leche under the pudding.

FAQ

Can I make this a day ahead?

Yes—actually recommended. The cake absorbs the pudding and becomes ultra-moist by day two. Add whipped topping and cookie crumbs the day you serve for best texture.

Do I have to use instant pudding?

No, but it’s the easiest route.

If using cook-and-serve pudding, let it cool to warm and pour before it fully sets. Instant gives you that perfect spoonable thickness, fast.

What’s the best way to prevent banana slices from browning?

Use just-ripe bananas, brush lightly with lemon juice, and sandwich most slices under the pudding. The lack of air exposure keeps them prettier longer.

Can I halve the recipe?

Absolutely.

Bake in an 8×8 or 9×9 pan. Start checking for doneness around 18–22 minutes. Halve all other components proportionally.

Why are my holes not filling with pudding?

They were either too shallow or the pudding set too much before pouring.

Make deeper holes and pour immediately after whisking. Gently wiggle the pan to help it sink.

Is there a way to keep some crunch for leftovers?

Keep extra crushed wafers in an airtight container and sprinkle on each slice as you serve. Boom—fresh crunch every time.

Can I use banana pudding mix instead of vanilla?

Totally.

It amps the banana flavor. If you’re using banana extract too, go light to avoid a candy-banana vibe—unless that’s your thing, no judgments.

My Take

This banana poke pudding cake is peak “effort-to-impact” efficiency. It’s the kind of dessert that makes people assume you spent all afternoon baking when you, in fact, spent more time finding the cake pan.

The flavor combo hits nostalgia and novelty at once—like banana pudding dressed up for a night out. If you’re new to baking, this gives you a guaranteed win. If you’re seasoned, it’s an easy crowd-pleaser to keep in your back pocket.

TL;DR: make it once, and it becomes your signature.