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Banana Pudding Poke Cake

Banana Pudding Poke Cake
  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 15
The flavors of banana cream pie come together in this easy and delicious poke cake!
By Jessica Walker
Updated April 17, 2017
Make With
Make With
Betty Crocker Cake Mix



  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • Water, oil and eggs called for on cake mix box


  • 2 boxes (4-serving size each) banana instant pudding and pie filling mix
  • 3 cups cold milk


  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • Sliced bananas
  • Vanilla wafer cookies


  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
  • 3
    With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • 4
    In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • 5
    Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

  • Make sure to spread pudding over cake immediately after mixing, before it starts to thicken.
  • Do not add bananas or cookies to top of cake until ready to serve, or they will become soggy.

No nutrition information available for this recipe
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