Go Back

Banana Pudding Poke Cake

This Banana Pudding Poke Cake is so sinfully rich and delicious! The creamy banana pudding filling & layer is SO GOOD. Everyone will be begging for seconds!
Prep Time1 hr 30 mins
Cook Time25 mins
Total Time1 hr 55 mins
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 15
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CAKE:
  • 1 box yellow cake mix plus ingredients on back of box
  • FOR THE PUDDING FILLING:
  • 2 (3.4 oz boxes) instant banana pudding mix
  • 3 cups cold milk
  • About 3-4 large bananas sliced into coins
  • FOR THE WHIPPED CREAM:
  • cups heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 cup finely crushed Nilla Wafer cookies

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray. Prepare the cake mix according to the package directions and pour the batter into the prepared pan. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 30 minutes.
  • Poke holes all over the cake with the end of a wooden spoon or using a skewer or fork. Meanwhile, in a large bowl, combine the pudding mixes and cold milk until combined. Pour the banana pudding mixture evenly over the holes in the cake. Refrigerate for at least 1 hour.
  • Place the sliced banana coins evenly over the top of the pudding layer on the cake. To make the whipped cream, in the bowl of a stand mixer, beat the whipping cream and confectioners' sugar on HIGH speed for about 5-7 minutes or until stiff peaks form.
  • Spread the whipped cream evenly over the top of the cake and sprinkle with the crushed Nilla Wafers. Garnish with additional bananas just before serving. Store covered in the fridge, up to 2 days.