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Banana Pudding Poke Cake recipe

Banana Pudding Poke Cake

Course Cakes, Dessert
Cuisine American
Keyword banana-pudding, banana-pudding-poke-cake
Prep Time 20 minutes
Cook Time 25 minutes
Chill time 4 hours
Total Time 4 hours 45 minutes
Servings 16 pieces
Calories 338kcal
Author Melissa Sperka


  • 1 15.25 oz box yellow cake mix plus eggs, oil, water to prepare
  • 1 3.4 oz box instant banana pudding mix
  • 1 3.4 oz box instant vanilla pudding mix
  • 4 cups whole milk or half & half
  • 4-5 medium medium bananas sliced
  • 16 oz frozen whipped topping thawed
  • ½ cup crushed vanilla wafer crumbs
  • 16 whole vanilla wafers for garnishing optional


  • Prepare the cake in a 13 x 9-inch cake pan per the package directions using the amounts called for of eggs, oil and water. (May use milk or buttermilk in place of the water)
  • Meanwhile, in a large mixing bowl whip together both banana and vanilla instant puddings with milk or half and half until thickened.
  • Remove the cake from the oven. Using the back of a wooden spoon or similar immediately poke holes all over the cake.
  • Spread the prepared pudding on top and into the holes. Cool completely.
  • Once cooled, layer banana slices over the pudding and frost with whipped topping.
  • Sprinkle the top with crushed vanilla wafers. Chill until serving.
  • May garnish each piece with one vanilla wafer, if desired.


Serving: 1piece | Calories: 338kcal | Carbohydrates: 53g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 467mg | Potassium: 220mg | Fiber: 1g | Sugar: 24g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 1mg