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Banana Pudding Poke Cake

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Jessica Walker
Updated May 4, 2026
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The flavors of banana cream pie come together in this easy and delicious poke cake!

Banana Pudding Poke Cake

  • Prep Time 20 min
  • Total 1 hr 55 min
  • Servings 15
  • Ingredients 7
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Ingredients

Cake

Pudding

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

Topping

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

Instructions

  • Step 
    1

    Heat oven to 350°F. Spray a 13x9-inch pan with cooking spray.

  • Step 
    2

    Make and bake cake as directed on the box for a 13x9-inch pan; cool in the pan on a cooling rack for 5 minutes.

  • Step 
    3

    With the handle of a wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to the bottom of the cake every 1/2 inch, wiping the spoon handle occasionally to reduce sticking.

  • Step 
    4

    In a medium bowl, whisk pudding mix and milk until blended. Immediately pour the pudding over the cake; spread evenly over the surface, working back and forth to fill the holes. (Some filling should remain on top of the cake.) Refrigerate 1 hour.

  • Step 
    5

    Spread whipped topping evenly over the cake. Just before serving, top with bananas and cookies. To serve, cut into 5 rows by 3 rows.

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

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