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Creamy Banana Pudding Poke Cake

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A moist and creamy banana pudding poke cake with a crunchy vanilla wafer crumble topping, perfect for gatherings and easy to make with pantry staples.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432 g)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 1 cup water (240 ml)
  • 1 teaspoon vanilla extract (5 ml)
  • 1 package instant banana pudding mix (3.4 oz / 96 g)
  • 2 cups cold milk (480 ml)
  • 1 (14 oz / 396 g) can sweetened condensed milk
  • 3 ripe bananas, sliced
  • 1 1/2 cups vanilla wafers, crushed (about 150 g)
  • 1/4 cup unsalted butter, melted (56 g)
  • 2 tablespoons granulated sugar (25 g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan lightly with butter or non-stick spray to prevent sticking.
  2. In a large bowl, combine the yellow cake mix, 3 eggs, 1/3 cup vegetable oil, 1 cup water, and 1 teaspoon vanilla extract. Beat on medium speed for 2 minutes until smooth and well blended.
  3. Pour the batter evenly into the prepared pan. Tap the pan gently to remove air bubbles.
  4. Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean (a few moist crumbs are fine).
  5. Remove the cake from the oven and let it cool slightly for 10 minutes.
  6. Using a fork or skewer, poke holes all over the top of the cake, about 1 inch apart.
  7. In a medium bowl, whisk together the instant banana pudding mix and 2 cups cold milk until thickened (about 2 minutes). Stir in the sweetened condensed milk until smooth.
  8. Pour the pudding mixture evenly over the poked cake, making sure it settles into the holes. Spread sliced bananas evenly on top.
  9. Combine crushed vanilla wafers, melted butter, and sugar in a small bowl. Mix until the crumbs are coated and slightly clumped.
  10. Sprinkle the crumble evenly over the pudding and banana layer.
  11. Chill the poke cake in the refrigerator for at least 3 hours, preferably overnight.
  12. Serve chilled, slicing into squares and enjoying the creamy, crunchy layers.

Notes

Do not overbake the cake to keep it moist. Use ripe bananas for natural sweetness. Crush vanilla wafers to mostly crumbs with some small chunks for texture. Work quickly when pouring pudding as it thickens fast. Chill thoroughly for best texture and flavor melding. Adjust sweetness to taste if desired.

Nutrition

Keywords: banana pudding, poke cake, vanilla wafer crumble, easy dessert, creamy cake, banana dessert, poke cake recipe

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