Banana Pudding Poke Cake

I’ll never forget the first time I made this banana pudding poke cake. It was one of those rushed Sunday mornings when I needed a dessert for a family gathering. In my hurry, I tipped over the can of sweetened condensed milk, and it spilled across the counter like liquid gold.

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For a second, I thought the whole dessert was ruined. But instead of starting over, I poured it right into the warm cake, poked holes with a fork, and let the milk sink into every layer. A homemade banana pudding went over the top, filling each nook and cranny, and after chilling, it turned into the creamiest, most irresistible cake I’d ever tasted.

What started as a messy accident has now become one of my favorite desserts to serve. This banana pudding poke cake is soft, sweet, and indulgent—perfect for family weekends, holidays, or anytime you want a little comfort baked right into a pan.

If you love this recipe, you might also enjoy my Cake Mix Peach Cobbler, Funnel Cake Recipe, and French Butter Cake all simple, crowd-pleasing desserts that bring a touch of sweetness to the table.

Calar’s Tips️

Even with the first “spill” batch turned success, I learned a few things along the way:

• Always make sure your cake is fully cooled before poking. Hot cake absorbs the pudding too quickly and becomes soggy in some spots.
• Use ripe bananas. Not too mushy, not too firm. They provide the perfect natural sweetness.
• Be generous with the poke holes. I used to make just a few, thinking the pudding would seep on its own—but more holes mean every bite is creamy and flavorful.
• If your sweetened condensed milk spills, don’t panic. Wipe up the mess, adjust the liquid in the pudding slightly, and move forward. Sometimes a little mess leads to magic.

These small tweaks make all the difference, turning a “good” dessert into one that earns compliments before the first bite.

Ingredients you Will Need

The beauty of this cake is in its simplicity. Nothing fussy, nothing exotic—just ingredients that play well together:

• Yellow cake mix: It’s my shortcut without compromising flavor. Homemade works too, of course.
• Sweetened condensed milk: Creates that luscious, melt-in-your-mouth texture.
• Instant banana pudding mix: For speed, but I’ve also made it with scratch pudding for a richer flavor.
• Milk: For the pudding, adjust for creaminess.
• Bananas: Always ripe, sliced right before layering to avoid browning.
• Whipped topping: Fluffy, airy, and balances the dense, sweet pudding.
• Vanilla wafers: Optional, but they add texture and nostalgia.

When I shop for these, I always pick the ripest bananas and a quality whipped topping. Small details make a big difference in a dessert like this.

Useful kitchen tools:

• 13×9 baking dish
• cooling rack
• electric mixer
• wooden spoon
• Mixing bowls
• Liquid measuring cup

Step-by-Step Instructions

Here’s how I bring this dessert to life:

Preheat your oven to 350°F. Grease a 9×13 pan.

Prepare your yellow cake mix according to the package instructions (or your favorite recipe).

Bake the cake until a toothpick inserted comes out clean. Allow it to cool completely.

Using the handle of a wooden spoon or a fork, poke holes all over the cooled cake.

Pour sweetened condensed milk evenly over the cake, letting it seep into the holes.

Mix banana pudding with milk according to the package. Pour it over the cake, spreading evenly.

Slice bananas and layer them on top of the pudding.

Spread whipped topping generously, covering the entire surface.

Optional: Sprinkle crushed vanilla wafers or a light dusting of cinnamon on top.

Chill for at least 2 hours before serving. The longer it rests, the more flavors meld together.

The first time I tried layering the pudding too early, it slid off the cake. Waiting until the cake cooled was a game-changer.

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Serving Suggestions

This cake is a showstopper even without fancy plating, but I’ve learned a few tricks that make it feel extra special:

• Layering in individual glasses: Perfect for parties. Poke the cake in smaller squares and layer in clear glasses with banana slices and whipped topping. Everyone gets a personal portion, and it looks gorgeous.
• Garnish with a little crunch: Crushed vanilla wafers, a sprinkle of toasted coconut, or even a few chocolate shavings add texture and color.
• Serve slightly chilled: The flavors meld best after a couple of hours in the fridge. The pudding seeps into the cake, creating that luscious, creamy bite everyone loves.
• Pairing ideas: A cup of strong coffee or a lightly sweetened iced tea complements the dessert beautifully. It’s rich enough to stand alone but also balances well with a light beverage.

Every time I serve it, I get compliments about the perfect balance of sweetness and creaminess. Kids and adults alike seem to reach for second helpings before the first has even been finished.

FAQs

Can I make this gluten-free?
Absolutely. Use a gluten-free yellow cake mix and check that your pudding mix is gluten-free. It will taste just as indulgent.

Can I use homemade pudding?
Yes! Scratch pudding made with milk, sugar, and cornstarch adds a richer, more custardy flavor.

Can I make it vegan?
Swap the cake for a vegan version, use coconut milk or almond milk-based pudding, and choose a plant-based whipped topping. It won’t be identical but still creamy and delicious.

How ripe should the bananas be?
Look for bananas with small brown spots—they’re sweet but still firm. Too ripe and they’ll become mushy in the pudding layer.