Easy banana poke cake recipe with pudding and vanilla wafers. Perfect for spring picnics and potlucks. A cool refreshing dessert for summer!
My husband grew up eating pudding cakes. To this day, he is crazy for anything with pudding. Move over drip cakes and layer cakes…my guy wants a simple cake with pudding and whipped topping! Since this banana poke cake is easier than ever, I’m happy to give him what he wants.
This pudding cake starts with a box cake mix. You’ll prepare the cake mix according to the package directions with the ingredients listed on the back of the box. Every now and then I substitute butter for the oil listed or replace the water with milk to add richness, but for the most part, you just can’t go wrong with a box cake mix. Easy, delicious and moist.
If you’d like the base of this cake to be from scratch you can use our homemade yellow cake mix and bake it in a 9×13 pan. Find that recipe here.
Once the cake is baked and cooled, you’ll use a wooden spoon to poke holes in the top of the cake. This allows the pudding that you’ll spread on top to soak down into each piece of cake.
Mix together two small boxes of instant vanilla pudding and 3 cups of milk. This is a little less milk than you would usually use but will help keep the cake from getting soggy. Allow the pudding to set for a few minutes, then use a spatula to spread the pudding on top of the cake. Press down lightly but firmly to try to force the pudding into the holes that you’ve poked into the cake.
Slice three bananas into thin slices and layer them over the vanilla pudding. Then spread whipped topping overtop.
To decorate the cake, crush half of the vanilla wafers and sprinkle the crumbs. Use the whole wafers to decorate the top of the cake also by sticking them in to stand up halfway.
Right before serving, slice the last banana and decorate the top of the cake with freshly sliced bananas.