Banana Pudding Poke Cake is soft cake, topped with sweet banana pudding, bananas, creamy whipped cream and Nilla wafers.
My husband has always loved Banana Pudding Poke Cake. When I was thinking of a summer dessert that he would love but would be a little different from his typical banana pudding I came up with this delicious poke cake.
Frequently Asked Questions About Banana Pudding Poke Cake
How do I keep bananas from turning brown?
There are three options for preventing bananas from turning brown in your cake.
- Slice the bananas as you are serving each slice, and add them to the top of your cake.
- Coat your banana slices in lemon or orange juice to prevent browning.
- Use fruit fresh which is found in the canning aisle to keep your bananas looking fresh.
Can I use a homemade cake mix?
Absolutely you can use any type of cake mix that you prefer. A homemade cake mix or store bought works great for this recipe. I used a boxed cake mix just to save on a little time when making this recipe. I keep a few cake mix boxes in my pantry at all times because you just never know when you will get a craving for cake.
Do the Nilla wafers get soft?
Yes. The wafers will get soft. If you do not like soft Nilla wafers in your cake, you can add your wafers to your cake as you cut and serve it.
Can I freeze this cake?
Yes and no. Yes, cake itself freezes beautifully and is easy to make ahead and keep in the freezer for when you are ready to serve. Did you know that most bakeries and grocery stores do this?
However, if you are freezing this cake you will want to do so without the bananas, wafers and whipped topping on it.
How should I store Banana Pudding Poke cake?
Because of the pudding and whipped topping on this cake you will want to always keep your Banana Pudding Cake refrigerated. You can store this cake for 3 to 4 days in the fridge. Be sure to keep your cake sealed from air.
Banana Pudding Poke Cake
- yellow cake mix, prepared in a 9×13 pan according to package instructions
- banana pudding
- bananas, sliced
- whipped topping
- vanilla wafers, crushed
How To Make
1. Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.
2. Whisk together the banana pudding and milk until combined. Immediately pour the mixture over the top of the cake.
3. Chill the cake in the refrigerator for at least one hour, then top with banana slices. Spread the whipped topping over the top of the cake and garnish with crushed vanilla wafers.
4. Keep chilled until ready to serve.
- Use ripe bananas with a few spots.
- Make sure your cake is completely cool before adding your toppings.
- Add in chopped nuts for a little crunchy and savory taste.
More Dessert Recipes
Banana Pudding Poke Cake
- 9×13 Baking Pan
- Whisk and mixing bowl
- 1 box yellow cake mix prepared in a 9×13 pan according to package instructions
- 5 ounces banana pudding mix Instant Pudding box.
- 2 ½ cups cold milk
- 2 to 3 bananas sliced
- 8 ounces whipped topping
- 5 vanilla wafers crushed
- Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the cake.
- Whisk together the banana pudding and milk until combined. Immediately pour the mixture over the top of the cake.
- Chill the cake in the refrigerator for at least one hour, then top with banana slices. Spread the whipped topping over the top of the cake and garnish with crushed vanilla wafers.
- Keep chilled until ready to serve.
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