What’s in Banana Poke Cake with Pudding
You only need 6 ingredients to make this banana cake recipe!
Yellow Cake Mix: Grab your favorite brand for this easy cake mix recipe! Betty Crocker is usually my go-to, but any other box will also work. Water Vegetable Oil: This is what gives the cake its moisture. Eggs: I prefer to use free-range organic eggs when I can. Instant Vanilla Pudding Mix: Any brand will do the trick. Milk: Whole milk always yields the best consistency for instant pudding. Bananas: Add more or less depending on how much banana flavor you’re craving! Cool Whip: Make sure it’s fully thawed from frozen prior to using. Vanilla Wafer Cookies: Nilla Wafers is the most classic cookie to use here, but you can feel free to grab another brand if you’d prefer.
PRO TIP: Make sure the cake is fully cooled before adding the pudding and cream topping.
Can I add more banana flavor?
Sure thing! An easy way to create even more banana flavor in this easy poke cake recipe is to use banana pudding instead of vanilla. You should be able to find a box of it at the grocery store. If you’d like to make your own banana pudding from scratch, I’ve got a great recipe HERE!
How to Store
This banana pudding poke cake should be kept refrigerated and covered tightly with plastic wrap. It’s best enjoyed within 2 days – after that the bananas will start to brown. I don’t recommend freezing poke cake.
Serving Suggestions
This cake can be made ahead of time so it’s a great potluck dessert, summer dessert, or for any other summer soiree you have planned!
More Easy Cake Recipes We Love
Strawberry Lemonade Poke Cake Lemon Meringue Cheesecake Strawberry Pound Cake Easy Honey Cake Apple Bundt Cake Gooey Butter Cake White Layer Cake Funfetti Cake Black Magic Cake
