Best & Easy Banana Pudding Poke Cake Recipe

Craving a dessert that’s ridiculously easy and guaranteed to wow?

Get ready to fall head-over-heels for this Banana Pudding Poke Cake! It’s the ultimate comfort dessert, combining the classic flavors of banana pudding with the ease of a poke cake. Imagine a tender, moist cake infused with creamy pudding and topped with whipped cream and crunchy wafers – it’s pure dessert heaven.

Why You’ll Love It

• It’s incredibly easy to make, even for beginner bakers.
• The combination of moist cake, creamy pudding, and crunchy wafers creates a delightful textural experience.
• It perfectly captures the nostalgic flavors of homemade banana pudding.
• This cake is a crowd-pleaser, making it ideal for potlucks, parties, or any gathering.
• You can easily customize it with different toppings and variations to suit your preferences.

What Makes This Recipe Unique?

What sets this Banana Pudding Poke Cake apart is the method of “poking” the cake. By creating holes and filling them with pudding, you ensure that every bite is bursting with flavor and moisture. This technique also creates a delightful contrast in texture between the soft, pudding-soaked cake and the surrounding airy crumb. Plus, the use of instant pudding mix makes this recipe incredibly quick and convenient, without sacrificing that classic banana pudding taste.

Ingredient List

• 1 box (15.25 ounces) yellow cake mix, plus ingredients to make the cake (usually eggs, oil, and water)
• 1 box (3.4 ounces) instant vanilla pudding mix
• 3 cups milk (for pudding) – Milk is crucial here to activate and create the pudding’s creamy texture.
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container whipped topping, thawed – Whipped topping adds a light, airy finish to the cake.
• 2-3 ripe bananas, sliced
• 1 box (12 ounces) vanilla wafer cookies, for topping

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Prepare the cake mix according to the package directions. Pour the batter into the prepared pan.
3. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake is baking, prepare the pudding by whisking together the instant vanilla pudding mix and milk in a large bowl. Stir in the sweetened condensed milk. Set aside for 5 minutes to thicken.
5. Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake. Don’t be shy; poke them pretty deep!
6. Pour the prepared pudding evenly over the warm cake, making sure the pudding seeps into the holes.
7. Let the cake cool completely at room temperature, then transfer it to the refrigerator to chill for at least 2 hours.
8. Once chilled, spread the whipped topping evenly over the cake.
9. Decorate with sliced bananas and vanilla wafers just before serving. Crush a few wafers and sprinkle on top too for extra crunch!

Optional Toppings/Variations

Feel free to add any of these to customize your poke cake!

• A sprinkle of cinnamon over the whipped topping.
• Drizzle of caramel sauce on top of everything
• Adding toasted coconut flakes.

Expert Tips

• Make sure the cake is still slightly warm when you poke the holes – this will help the pudding absorb better.
• Allow the cake to cool completely before adding the whipped topping to prevent it from melting.
• For a more intense banana flavor, add a teaspoon of banana extract to the pudding mixture.
• Don’t skip the chilling time! It allows the flavors to meld and the cake to firm up.
• Add your toppings right before serving to keep the vanilla wafers crisp.

Frequently Asked Questions (FAQs)

• Can I use a different flavor of pudding mix? Yes, you can! Banana cream pudding mix would enhance the banana flavor, but a cheesecake or even butterscotch pudding mix could be interesting variations.
• Can I make this cake ahead of time? Absolutely! The cake can be made a day ahead and stored in the refrigerator. Add the whipped topping and toppings just before serving.
• Can I use fresh whipped cream instead of whipped topping? Yes, fresh whipped cream will work beautifully but will not be as stable. If you use fresh whipped cream, make sure to add it just before serving.
• Can I substitute the sweetened condensed milk? If you don’t have any, you can use ½ cup of heavy cream and 2 tablespoons of sugar instead, although the texture might be slightly different.
• How do I store leftover poke cake? Cover the cake tightly and store in the refrigerator for up to 3 days. The wafers might get a little soft, but the cake will still taste amazing!

Variations and Customization Options

Here are some fun ways to switch things up:

• Chocolate Banana Poke Cake: Use chocolate cake mix instead of yellow and add chocolate shavings as a topping.
• Strawberry Banana Poke Cake: Add fresh sliced strawberries along with the bananas or use strawberry pudding mix.
• Tropical Twist: Use coconut extract and sprinkle toasted coconut on top, and add pineapple tidbits.

Serving Suggestions

This Banana Pudding Poke Cake is perfect on its own for any occasion, but if you want to elevate it further, serve it with a dollop of extra whipped cream, a sprinkle of wafer crumbs, and a side of fresh fruit. It’s also a fantastic dessert to bring to a potluck or party – it’s always a hit!

Conclusion

So there you have it – a Banana Pudding Poke Cake that’s as easy to make as it is delicious! This is a recipe that’s guaranteed to impress and satisfy any sweet tooth. Don’t wait any longer; grab your ingredients and start baking! Share your photos with us on social media and let us know what you think! Don’t forget to subscribe for more easy and delightful recipes!