Southern Banana Pudding Poke Cake with Vanilla Custard
Banana Poke
Tender cake soaked with vanilla pudding and banana slices, topped with whipped cream and vanilla wafers.
Nutrition (per serving)
This Southern Banana Pudding Poke Cake takes the nostalgic flavors of banana pudding and turns them into an easy, crowd-pleasing sheet cake. A simple yellow cake is baked, poked full of holes, then doused with silky vanilla pudding and layered with ripe banana slices—every bite is moist, sweet, and utterly comforting.
It’s a great make-ahead dessert for potlucks or family dinners: chill until set, crown with whipped topping, crushed vanilla wafers, and a sprinkle of toasted pecans for crunch. Serve chilled and watch it disappear—this is one of those recipes that always brings people back for seconds.
Ingredients
- Yellow cake mix:15.25 oz
- Water:1 cup
- Vegetable oil:1/3 cup
- Large eggs:3 pieces
- Instant vanilla pudding mix:2 packages (3.4 oz each)
- Cold milk:3 cups
- Ripe bananas, sliced:4 pieces
- Vanilla wafers:12 oz
- Whipped topping (Cool Whip or homemade):8 oz
- Vanilla extract:1 tsp
- Toasted pecans, chopped (optional):1/2 cup
Instructions
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Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
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In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until the batter is smooth.
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Pour batter into the prepared pan and spread into an even layer. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool for about 10 minutes in the pan.
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While the cake cools, whisk together the instant vanilla pudding mixes, cold milk, and vanilla extract until smooth and slightly thickened (about 2 minutes).
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Use the handle of a wooden spoon or a skewer to poke holes all over the warm cake, spacing them about 1 inch apart.
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Pour the prepared pudding evenly over the warm cake, making sure it seeps into the holes. Use a spatula to gently spread if needed.
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Arrange half of the banana slices over the pudding layer. Refrigerate the cake uncovered for at least 2 hours to let the pudding set and flavors meld.
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Before serving, spread the whipped topping evenly over the chilled cake. Top with remaining banana slices, crushed vanilla wafers, and toasted pecans if using.
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Slice into squares and keep refrigerated. Best served chilled within 2–3 days.
Tips & Notes
- Choose bananas that are ripe but not overly brown so they hold their shape and flavor in the cake.
- Make the cake a day ahead—chilling overnight deepens the flavor and makes slicing neater.
- If you prefer, substitute fresh whipped cream (2 cups heavy cream whipped with 2 tbsp powdered sugar) for the store-bought topping for a lighter finish.
