Banana Pudding Poke Cake

Banana Pudding Poke Cake

Made  times
Madicakes 3

"A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks."
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45 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
  4. Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
  5. Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.


  1. 21 Ratings

Most helpful positive review

Tonight I made this for the college to eat tomorrow. So my recipe was slightly larger lol. It turned out great and I'm sure the rest of the college students will love it.

Most helpful critical review

The pudding was too thick to spread and not enough to cover the cake.

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Tonight I made this for the college to eat tomorrow. So my recipe was slightly larger lol. It turned out great and I'm sure the rest of the college students will love it.

I used 3.5 cups of milk and even added bananas...very good!!!

I used 4 cups milk for 2 boxes pudding. good stuff!

I used this reciepe and loved it!!!...I made a few small adjustments to suit my own taste I added bananas and instead of vanilla wafers I used chessmen cookie. I also used a mix of vanilla and b...

I tweaked it a little and used vanilla pudding instead of banana and put slices strawberries between the pudding and shipped cream and a few on top and it was AMAZING!!! This is 1 of my new favo...

I think the trick is, as soon as the pudding begins to thicken, stop whisking it, and dump it onto the cake. It was just fine. Overall it was good. It wasn't "oh wow" ...but I'd make it again. I...

Big hit with my family!!!

This recipe was delicious...instead of bananas on the top with the crumbled wafers, I used dole crushed pineapple instead with the wafers and whipped topping...tasted great!!!!

I felt that the banana pudding fake banana taste overwhelmed the cake. Next time I'll use one vanilla and one banana pudding. I sliced one banana over the pudding, under the cool whip, and ne...

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