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Banana Pudding Poke Cake

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Banan Pudding Poke Cake is one of my favorite summertime desserts! It’s a super easy recipe that utilizes both store-bought cake and pudding mix to make one undeniably delicious poke cake. Make it for your next celebration in the sunshine!

Banan slices and caramel sauce top a whipped cream covered poke cake.

This banana pudding poke cake recipe will… dare I say… make you go bananas! Every single bite tastes like summertime and sunshine. The cake itself is made with box cake mix, but don’t worry.

With ingredients like sour cream and vanilla extract in the mix as well, no one who tries a bite will ever know it’s a cake mix cake! It’ll just be our little secret that Mr. Hines helped you out with this one.

Even more than the cake itself, I love the toppings! I mean, this is a poke cake after all, so the star of the show here is really the little pockets of pudding hidden under all that delicious fluffy whipped cream.

However, the dulce de leche (or caramel) drizzle on top is also drool-worthy, as is the crushed Nilla Wafers. This recipe really has all your favorite elements of banana pudding, in a poke cake!

No matter what event you make this banana pudding poke cake for, it’s bound to be a big hit!

Backyard barbecues, baby showers, birthday parties, and everything in between are made more delicious by serving this easy cake. And yes, it’s very easy! It takes about 2 hours from start to finish, but 1 hour of that time is just waiting for it to chill to perfection.

A square slice of cake is topped with whipped topping.


The banana pudding poke cake portion itself calls for:

  • White cake mix – I recommend either Duncan Hines or Pillsbury! However, any brand should so the trick.
  • Eggs – They can be cold or room temperature.
  • Sour cream – It may seem weird, but adding sour cream to cake mix is the easiest way to dress it up. The sour cream gives a little bit of tanginess to the flavor of the cake, as well as making it denser.
  • Milk – Really and milk will do! I use whole milk, but skim or even oat will get the job done.
  • Vegetable oil – This is what really helps keep the cake moist.
  • Vanilla extract – While this ingredient adds sweetness, it also gives a bit of depth to the cake.

For the toppings, you’ll need:

  • Banana cream pudding mix – Just one 3.5 ounce package is all you need to get! Name brand or generic will both do just fine.
  • Milk
  • Dulce de leche – If you can’t find any dulce de leche, that’s okay! Caramel sauce works too.
  • Whipped topping – Best part of a summery recipe like this one? Having an excuse to buy a container of whipped topping, of course!
  • Banana – I only slice up one for my topping, but you can add more if desired.
  • Nilla Wafers – I know I sometimes say generic is fine, but nothing compares to real Nilla Wafers.
A fork is placed on a plate next to a slice of cake.

How can I add even more banana flavor?

If the sliced bananas on top and the banana pudding throughout the banana pudding poke cake aren’t enough to satisfy that banana craving, don’t worry!

There’s an easy step you can take to elevate the flavor even more – just stir in 1 tbsp of banana extract to the cake mix. Just be careful, as this will really make the cake taste VERY much like bananas!

A bite of cake has been removed by a fork.

Do I have to use white cake mix?

White cake mix is my favorite to use, since it has such a gentle flavor, the banana pudding and toppings really stand out.

However, yellow cake mix also works for the same reason! It’s a little richer than white cake, but it’ll still be tasty with the rest of this recipe.

Can I make this with another fruit? I’m not a huge fan of banana.

Hate to say it but this banana pudding poke cake just might not be for you! Never fear, I have a bunch of dessert recipes to choose from!

Sweeten things up this summer with more dessert recipes!

Strawberry Shortcake Cookies

Deep Dish Wild Blueberry Pie

Tropical Pie

Peach and Toasted Almond Ice Cream

Blueberry Babka

Banana Pudding Poke Cake

This is a super easy recipe that utilizes both store-bought cake and pudding mix to make one undeniably delicious poke cake. Make it for your next celebration in the sunshine!
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 12
Author: Julie Chiou
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  • 1 box white cake mix of choice, I recommend Duncan Hines or Pillsbury
  • 3 eggs
  • cup sour cream
  • ¾ cup milk
  • cup vegetable oil
  • 1 teaspoon vanilla extract


  • 3.5 ounce package banana cream pudding mix
  • 1 ½ cups milk
  • 1 small can Dulce de leche, or caramel sauce
  • 1 container whipped topping, thawed
  • 1 sliced banana
  • 5 Nilla Wafers, crushed

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • Preheat your oven to 350 °F and prepare a 9×13-inch cake pan by spraying generously with non-stick spray and set aside.
  • In a large mixing bowl, add the eggs, sour cream, milk, vegetable oil, and vanilla and whisk to combine.
  • Add in the cake mix and whisk until there are no dry spots remaining.
  • Pour the batter into the prepared pan and tap on the counter a few times to remove any air bubbles.
  • Bake according to package instructions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for about 10 minutes on a wire rack then use the end of a wooden spoon (or whatever else you have readily available) to poke holes all over the cake.
  • Combine the pudding mix and 1 ½ cups of milk into a small bowl and whisk until slightly thickened. Pour over the cake and make sure to get as much as possible in each of the holes. Spread the remaining evenly over the cake.
  • Refrigerate for at least 1 hour.
  • Once the pudding has set. Top with dulce de leche (you may need to warm it slightly in the microwave until it is a spreadable consistency) or caramel sauce. Spread evenly over the cake and refrigerate for 10-15 minutes.
  • Top with whipped cream, sliced bananas, and crushed Nilla Wafers.
  • Cut and serve.
  • Place any leftovers in an airtight container and place in the refrigerator for up to three days.


Serving: 1 slice | Calories: 173 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 52 mg | Sodium: 180 mg | Potassium: 133 mg | Fiber: 1 g | Sugar: 11 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dessert
Cuisine: American
Keyword: cake recipe, easy cakes
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