Banana Pudding Poke Cake: A Southern Twist on a Classic
This Banana Pudding Poke Cake marries the nostalgic charm of a classic poke cake with the rich flavors of Bananas Foster. Layers of moist yellow cake, sweetened condensed milk, creamy banana pudding, and fluffy whipped topping deliver a balanced texture profile. Accented by crisp vanilla wafer crumbs and caramelized banana notes, it offers an effortless yet sophisticated dessert perfect for gatherings of any size.
Ingredients
For the cake:
- 1 box (15.25 oz/432 g) yellow cake mix (plus ingredients called for on box: typically 3 eggs, ½ cup vegetable oil, 1 cup water)
For the poke & pudding layer:
- 1 can (14 oz/396 g) sweetened condensed milk
- 1 (3.4 oz/96 g) package instant banana-flavored pudding mix
- 2 cups cold milk
- 2 ripe bananas, sliced
For the whipped topping:
- 2 cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Garnish:
- Additional banana slices
- 1 cup crushed vanilla sandwich cookies (e.g. Nilla Wafers)
Instructions
• Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking pan. Prepare the yellow cake batter according to box directions and pour into the pan.
• Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes.
• Using the handle of a wooden spoon, poke holes evenly across the top of the warm cake (about 30–40 holes).
• Pour the sweetened condensed milk evenly over the cake, allowing it to sink into the holes.
• In a medium bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the sliced bananas, then spread the pudding mixture over the top of the cake.
• Cover and refrigerate the cake for at least 1 hour to let the flavors meld and the cake firm up.
• In a large bowl, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled pudding layer.
• Sprinkle the crushed vanilla cookies over the top and arrange additional banana slices as desired. Return to the refrigerator for another 30 minutes before serving.
Notes
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Ensure all dairy ingredients are well-chilled for optimal whipping and stability.
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For extra caramel depth, warm ¼ cup brown sugar, 2 tablespoons butter, and 1 tablespoon light corn syrup in a saucepan, then drizzle over sliced bananas before folding into pudding.
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To assemble in advance, prepare through the pudding step and refrigerate; finish with whipped topping and garnish within 4 hours of serving.
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Customize garnishes: toasted nuts, chocolate shavings, or sprigs of mint add visual appeal.
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Store leftovers in an airtight container to preserve moisture and prevent refrigerator odors from affecting flavor.