Banana Pudding Poke Cake is an easy moist sheet cake recipe made with creamy vanilla pudding, crisp vanilla wafers, heavenly whipped cream, and fresh bananas. A delicious adaption of everyones’ favorite banana pudding, like my Limoncello Cake, this cake has it all!

Banana Pudding Poke Cake on a plate with sliced bananas. — Banana Pudding Poke Cake

In the spirit of keeping this banana pudding cake as simple as possible, it all starts with a boxed cake mix and instant pudding for great taste in half the time! So no, while this isn’t a made-from-scratch gourmet recipe, like this yummy No-Bake Banana Cream Pie or my Pistachio Pudding Recipe, it’s delicious, great for a potluck or feeding a crowd, and it is the epitome of an easy recipe.

What is a poke cake?

It is just like it sounds; it’s a sheet cake with holes poked in it. Then pudding or other sweet liquids are poured into the holes to make a tasty, moist dessert. For this version, vanilla pudding fills up the holes with luscious creamy deliciousness.

Here’s what you will need to make this recipe:

Ingredients for a banana pudding cake including cake mix and bananas.

A box of yellow cake mix – saves you time and works perfectly in this dessert. Follow the directions on the box to make the cake. Typically you will need to add eggs, oil, and water. Bake it according to the time set for a sheet cake.

Instant vanilla pudding – another time saver and an essential ingredient in regular banana pudding. It forms a creamy layer and fills the holes in the cake with creamy vanilla deliciousness.

Vanilla extract – enhances all of the flavors in this easy dessert.

Whole milk – mixes with the vanilla pudding mix to make it rich, creamy, and flavorful.

Bananas – are the star of this show. It wouldn’t be banana pudding without fresh sweet, and flavorful bananas!

Frozen whipped topping – tops the cake and pudding layer with sweet cream flavor. I used Cool Whip, but any frozen whipped topping works just fine.

Vanilla wafers – another classic ingredient in banana pudding. Crushed wafers are combined with just a bit of flour, sugar, and melted butter and then baked until they are crispy and golden brown.

Here’s how to make it:

Prepare the cake mix according to the instructions on the box, and bake according to the box’s instructions for a 9X13 inch cake.
While the cake is still warm, use a wooden spoon handle and poke about 30 holes in it. Be sure to go all the way to the bottom.
Prepare the pudding mix according to the directions on the package and add one teaspoon pure vanilla extract.
Before the pudding sets up, pour over the cake. Try to get as much as possible into each hole. Use the back of your spoon to push the pudding down into the holes gently. Spread the remaining pudding out evenly. Cover and refrigerate for two hours.
While it chills, add the butter, crushed vanilla wafers, flour, and sugar to a small bowl and mix well. Pour onto a baking sheet and bake in a 350-degree oven for about five to six minutes. The mixture should be golden brown. Pour out on a paper towel to cool. It will crisp up as it cools. Set aside.
Once the cake has cooled completely, slice the bananas and place them on top of the pudding layer.
Top with the whipped topping and use an offset spatula to spread out evenly. Sprinkle the toasted vanilla wafer mixture evenly over the whipped topping.
Cut into squares before serving.

A square of banana pudding cake on a plate next to a banana.

Frequently asked questions:

What do you use to poke holes with?

I usually use a medium-size wooden spoon handle, and it works perfectly.

How did banana pudding become a Southern classic?

In the South, we tend to classify all comfort food recipes as Southern. Banana pudding, or in this case cake, is no exception. According to Serious Eats, these desserts didn’t start with a Southern identity. Instead, banana pudding recipes flooded the nation in the 1890s, appearing in hundreds of newspapers, magazines, and cookbooks in all parts of the country.

But it wasn’t until after World War II that Southerners started calling claiming it. It started appearing at church picnics, funerals, holiday family gatherings, and potlucks. Now we are gracious to a fault and are happy to share the wealth. The bottom line is they are both tasty and, no matter where you are from or first sampled it, there is plenty to share! We are even okay if you want to claim it as your own!

How to make it ahead?

Make the cake according to the directions on the package. Poke the holes in it and when it has cooled completely, cover it tightly and store it in the refrigerator for up to 24 hours. Before serving, add the pudding and toppings.

To freeze it, make the cake according to the directions on the package. Poke holes in it and cover tightly. Store in the freezer for up to two months. Before serving, allow it to thaw overnight in the refrigerator, add the pudding and toppings.

How to store leftovers?

Leftovers can be stored covered in the refrigerator for up to three days.

Sharon’s tips:

I think the easiest way to crust the vanilla wafers is to place them in a plastic storage bag and either roll over them with a rolling pin or gently crush them with the smooth side of a meat mallet.

If you want a crispy vanilla wafer topping, wait to add the crumb mixture until right before you serve the cake.

If you are in a hurry, you can crush the vanilla wafers and sprinkle them plain on top of the whipped topping. The cake will still be delicious.

You can substitute homemade whipped cream for the whipped topping. To make whipped cream, combine one cup cold heavy cream or whipping cream with two tablespoons of confectioners’ sugar and one-half teaspoon vanilla extract. Use a hand mixer or stand mixer and beat the mixture for three to four minutes or until it forms medium peaks.

The first time I made this, I tried using banana cream instant pudding. However, I highly recommend using vanilla instant pudding instead. The banana cream pudding has a weird aftertaste. The sliced bananas will give your dessert plenty of banana flavor.

More Southern dessert recipes:

Since this is a Southern cooking blog, you would expect that I would have many Southern dessert recipes, and you would be correct.

Here are just a few of my most popular dessert recipes that will make a sweet ending to any meal: Dr. Pepper Cake, Southern Banana Pudding Pie, Southern Pecan Praline Cake, Old Fashioned Strawberry Pie with Jello, Georgia Cornbread Cake, and Classic Southern Strawberry Shortcake.

If you need more ideas, you can find all of my dessert recipes here. And, if you are looking for sheet cake recipes, you will want to take a look at my roundup of 28 Incredible Sheet Cake Recipes to Make Now.

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones. I hope you come back soon!

📋 Recipe:

**This recipe was originally published on September 9, 2019. It was republished on February 18, 2021, with new pictures, the addition of an FAQ section, and a “how-to” video.

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The Best Banana Pudding Poke Cake

What is a poke cake?

Here’s what you will need to make this recipe:

Here’s how to make it: