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–+ servings
A square slice of cake is revealed with banana pudding inside and topped with whipped topping and banana slices.
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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 Time15 minutes
Cook Time30 minutes
Chill time1 hour
Total Time1 hour 45 minutes
Servings: 12
Author: Julie Chiou

Equipment

Ingredients 

  • 3 eggs
  • ⅔ cup (153 g) sour cream
  • ¾ cup (177 ml) milk
  • ⅓ cup (79 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 box white cake mix of choice I recommend Duncan Hines or Pillsbury

Toppings:

  • 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

Instructions

  • Preheat your oven to 350 °F (177 °C) and prepare a 9x13-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.
    3 eggs, ⅔ cup sour cream, ¾ cup milk, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
  • Add in the cake mix and whisk until there are no dry spots remaining.
    1 box white cake mix of choice
  • 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.
    3.5 ounce package banana cream pudding mix, 1 ½ cups milk
    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.
    13 ounce can Dulce de leche
  • Top with whipped cream, sliced bananas, and crushed Nilla Wafers.
    8 ounce container whipped topping, 1 sliced banana, 5 Nilla Wafers
    Banana slices and caramel sauce top a whipped cream covered poke cake.
  • Cut and serve.

Nutrition

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

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