Can I use a white cake mix instead of yellow?

Absolutely! White cake mix works beautifully in this recipe and will give you a slightly lighter color but equally delicious results. Some bakers even prefer it for its more neutral flavor that lets the banana pudding shine.

Why did my pudding layer disappear into the cake?

If your pudding seemed to vanish, you likely poked too many holes or made them too large. The pudding needs some cake structure to hold it in place. Next time, space the holes about an inch apart and use a standard wooden spoon handle for the perfect size.

Can I make this recipe with homemade cake instead of a box mix?

Yes! If you have a favorite yellow cake recipe, feel free to use it instead of the box mix. Just make sure it's baked in a 9x13-inch pan and cooled slightly before poking the holes.

Is it necessary to refrigerate this cake?

Definitely! Since this cake contains dairy products (milk and whipped topping), it must be refrigerated for food safety. Plus, the cool temperature enhances the flavor and creates that perfect pudding-infused texture we're looking for.

Banana Poke Cake Recipe

Description

This Banana Poke Cake is a rich and indulgent dessert loaded with layers of banana flavor, fluffy whipped topping, and a delightful vanilla cookie crunch. Easy to make and perfect for gatherings, this moist cake will quickly become your go-to treat for any occasion.

Ingredients

Units Scale

For the Cake

1 (15oz.) box yellow cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs

For the Banana Pudding Layer

2 (3.4oz.) boxes instant banana pudding
2 cups cold whole milk

For the Topping

8 ounces whipped topping, thawed
2 cups crushed vanilla wafer cookies
Sliced bananas, for serving

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Instructions

Preheat & Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with cooking spray and set it aside.
Make the Cake Batter
In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Stir until the batter is smooth and thoroughly combined. Pour the mixture into the prepared baking pan.
Bake the Cake
Bake the cake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove it from the oven and allow it to cool completely.
Poke the Cake
Once cooled, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake, leaving about 1 inch between each hole. Set the cake aside.
Prepare the Pudding
In a medium bowl, whisk together the banana pudding mix and cold whole milk until smooth and thickened.
Spread the Pudding
Spread the prepared pudding over the cake, making sure to push it into the holes you created. This will allow the pudding to seep through and add extra moisture and flavor. Place the cake in the refrigerator to chill for at least one hour.
Add the Whipped Topping
Once chilled, evenly spread the thawed whipped topping over the pudding layer.
Garnish & Serve
Finish by sprinkling crushed vanilla wafer cookies over the topping. If desired, add some freshly sliced bananas as an additional garnish before serving.

Notes

Ensure the cake is completely cool before applying the pudding layer to avoid melting it.
The pudding should be set before spreading the whipped topping to maintain defined layers.
Add sliced bananas just before serving to prevent browning.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 piece
Calories: 215
Sugar: 21g
Sodium: 260mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg