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Banana Pudding Poke Cake

Servings 16
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 bananas sliced
  • 16 oz frozen whipped topping thawed
  • 1/2 cup crushed vanilla wafer crumbs
  • 16 whole vanilla wafers 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.