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Banana Pudding Poke Cake takes store-bought cake and pudding mixes and dresses them up in the most delicious way! Doctored up cake mix is baked to perfection, then holes are poked across it so the creamy banana pudding can be spread evenly. Don’t forget the dulce de leche, whipped cream, cookies, and banana toppings!

A square slice of cake is revealed with banana pudding inside and topped with whipped topping and banana slices.
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Banana Pudding and Poke Cake: A Meet Cute

Marrying up banana pudding and poke cake may have been the greatest thing I’ve ever done. I’m only slightly exaggerating. 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, no one who’s tried a bite has ever clocked that it’s a cake mix cake! It’ll just be our little secret that Mr. Hines helped you out with this one.

The dulce de leche, whipped cream, fresh banana slices and Nilla Wafers spread across the top of the banana poke cake really elevate it in the most amazing way. It’s hard to say what I love most about this cake when every forkful is perfection.

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 bite of cake has been removed by a fork.


  • If you’re having trouble finding banana cream pudding mix, you could substitute with vanilla or even a cheesecake flavor.
  • Add some nuts to the topping for more texture.
  • Melt some peanut butter and drizzle it on top along with the dulce de leche. Give it the Elvis treatment!

Storage Instructions

For leftovers, wrap the pan tightly with plastic wrap or foil and keep chilled in the refrigerator for up to 3 days.

5 from 1 vote

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


  • 3 eggs
  • cup (153 g) sour cream
  • ¾ cup (177 ml) milk
  • cup (79 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 box white cake mix of choice, I recommend Duncan Hines or Pillsbury


  • 3.5 ounce (99 g) package banana cream pudding mix
  • 1 ½ cups (355 ml) milk
  • 13 ounce (369 g) can Dulce de leche, or homemade dulce de leche
  • 8 ounce (227 g) container whipped topping, thawed
  • 1 sliced banana
  • 5 Nilla Wafers, crushed
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  • Preheat your oven to 350 °F (177 °C) 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.
    Holes are poked across the top of a baked white cake.
  • Combine the pudding mix and the 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.
    Banana pudding is being poured on top of a 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.
    Banana slices and caramel sauce top a whipped cream covered poke cake.
  • Cut and serve.


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

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.

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.

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