I love banana cream pies and always wanted to make a poke cake, so here’s my first attempt and WOW it turned out SO DELICIOUS! There’s something about the lusciously lovely creaminess of banana pudding, mixed with moist vanilla cake and whipped cream topping that really melt my heart. Topped with crunchy vanilla wafers, a slice of this cake is like a tasting a slice of heaven. It melts in your mouth and is absolutely irresistible! I’ll bet you can’t eat just one piece! If you enjoy banana desserts, then you’ll love my Banana Pudding, Banana Split Pie, Banana Split Pops, and Banana Split Trifle Jars.
What is a Poke Cake?
A poke cake is a cake that you poke holes in when its warm, soon after it is done baking. The holes fill up with the banana pudding to create a delicious, flavorful cake!
How to Store Banana Poke Cake
Because it has pudding and milk in it, it should be covered and stored in the refrigerator for up to three days for the freshest taste.
Banana Poke Cake Ingredients
Yellow cake mix. Yellow cake mix forms the foundation of this dessert.
Banana pudding mix. The best part, you can use a milk chocolate bar or chocolate chips. You can use any type of chocolate you want too.
Milk. Try to use at least 2 percent milk to retain a creamy texture in the cake.
Bananas. Sliced bananas are the keynote to this dessert, giving it the perfect level of fruit and cake.
Cool Whip topping. Luscious and creamy Cool Whip topping is one decadent and memorable layer in this banana poke cake.
Vanilla wafers. Topping each slice of cake with one wafer adds just the right amount of wafery, cookie crust.
How to make the best Banana Poke Cake
STEP 1: Preheat the oven and coat a 9×13 inch baking dish with cooking spray.
STEP 2: In a mixing bowl, prepare the cake mix according to the package instructions.
STEP 3: Pour the cake batter into the prepared dish and bake for 30 minutes. Carefully monitor the cake as all oven temperatures vary.
STEP 4: When the cake is done baking, remove it from the oven and use the bottom of a wooden spoon to pole holes in the cake, as shown below. Make sure to do this while the cake is still warm.
STEP 5: In the meantime, add the banana pudding mix to a bowl and per the package instructions, add 3 ½ cups cold milk and whisk for 2 minutes. After 2 minutes, stop whisking and pour half the mixture over the cake, making sure to use a large spoon to fill the holes with pudding. DO NOT WAIT THE FULL FIVE MINUTES OR THE PUDDING WILL THICKEN TOO MUCH. Next, pour the remaining pudding over the cake and use a spoon or rubber spatula to evenly spread it over the cake.
STEP 6: Evenly lay the banana slices down over the cake, covering it entirely with the sliced bananas.
STEP 7: Spread the thawed Cool Whip topping evenly over the top.
STEP 8: Cover and refrigerate overnight.
STEP 9: After it has refrigerated overnight, place one vanilla wafer in each slice of cake, for a total of 16 wafers placed. Slice the cake into 16 pieces and serve cold.
The cake needs to sit overnight in the fridge for all the liquids and cake to absorb well. If it doesn’t get enough time, the cake may turn out to be saturated and soggy.
Tips
- Watch the oven and be sure to remove when the cake is cooked.
- Don’t add the vanilla wafers to the cake until you’re ready to serve as the wafers will get soft and spongy.
More recipes you’ll love!
Easy 5-Minute Chocolate Pudding Pie
Blueberry Lemon Cream Cheese Pies in a Jar
Final Thoughts
Finally, if you make this Banana Poke Cake, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Banana Poke Cake
Equipment
Ingredients
- 1 box yellow cake mix cook per package instructions
- 1 (5.1 oz.) package banana pudding mix
- 3 1/2 c whole milk
- 3 bananas sliced thin
- 1 (8 oz.) Cool Whip topping thawed
- 15 vanilla wafers
Instructions
- Preheat the oven to 350° F. Coat a 9×13 inch baking dish with non-stick cooking spray.
- In a mixing bowl, prepare the cake mix according to the package instructions.
- Pour the cake batter into the prepared dish and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Make sure to do this while the cake is still clean.
- When the cake is done baking, remove it from the oven and use the bottom of a wooden spoon to pole holes in the cake. See photos in the post for additional guidance.
- In the meantime, add the banana pudding mix to a bowl and per the package instructions, add 3 ½ cups cold milk and whisk for 2 minutes. After 2 minutes, stop whisking and pour half the mixture over the cake, making sure to use a large spoon to fill the holes with pudding. DO NOT WAIT THE FULL 5 MINUTES OR THE PUDDING WILL THICKEN TOO MUCH. Next, pour the remaining pudding over the cake and use a spoon or rubber spatula to evenly spread it over the cake.
- Evenly lay the banana slices down over the cake, covering it entirely with the sliced bananas.
- Spread the thawed Cool Whip topping evenly over the top.
- Cover and refrigerate overnight.
- After it has refrigerated overnight, place one vanilla wafer in each slice of cake, for a total of 16 wafers placed. Slice the cake into 16 pieces and serve cold. The cake needs to sit overnight in the fridge for all the liquids and cake to absorb well. If it doesn’t get enough time, the cake may turn out to be saturated and soggy.
- If you make this, don't forget to leave a rating and comment!
Notes
- Watch the oven and be sure to remove when the cake is cooked.
- Don’t add the vanilla wafer to the cake until you’re ready to serve as the wafers will get soft and spongy.
Nutrition (per serving)
Want to save these directions?
Share this recipe!
Elise’s Kitchen Favorites
