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    You are in: Home / Recipes / Banana Pudding Poke Cake Recipe
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    Banana Pudding Poke Cake

    Banana Pudding Poke Cake. Photo by Chef #1802911997

    1/1 Photo of Banana Pudding Poke Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Scoutie's Note:

    I found this on the country I haven't made it yet, but it looks very yummy! This is made without slices of bananas, however, you could certainly add those on there if you like. The chef decided she would just add some freshly sliced bananas right on top of the individual pieces of cake so they didn't turn brown.

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    Units: US | Metric

    • 1 (18 ounce) box yellow cake mix
    • ingredients needed to make cake (eggs, oil & water)
    • 2 (3 1/2 ounce) packages instant banana pudding mix
    • 4 cups milk
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 20 vanilla wafers, crushed


    1. 1
      Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
    2. 2
      Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
    3. 3
      In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
    4. 4
      Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
    5. 5
      Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
    6. 6
      Put the cake into the fridge to set and cool (about 2 hours).
    7. 7
      Once your cake has completely cooled, spread on whipped topping.
    8. 8
      If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
    9. 9
      Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
    10. 10
      Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.

    Ratings & Reviews:

    • on August 18, 2013


      I made this cake for my husband and a few friends....BIG HIT!!! The cake was light and fluffy. I used fat free half and half, sugar free pudding, and sugar free whipped topping. Not only was it delicious but not a diet killer either.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2013


      This cake was easy to make. I used light cool whip and one big box of pudding 5 1/2 oz. that was plenty. I also added some chunks of banana on top of the pudding. I took it to a bbq and it was gone. Very light!!! I forgot to take a picture!!!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Banana Pudding Poke Cake

    Serving Size: 1 (202 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 604.1
    Calories from Fat 199
    Total Fat 22.1 g
    Saturated Fat 10.8 g
    Cholesterol 18.3 mg
    Sodium 893.0 mg
    Total Carbohydrate 95.1 g
    Dietary Fiber 1.0 g
    Sugars 52.6 g
    Protein 7.8 g

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