Banana Pudding Poke Cake

5 from 16 votes

This is a fast and easy cake recipe that has a great banana flavor!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 298kcal

Preheat the oven to 350 degrees. Mix together the yellow cake mix, eggs, water, and oil for about 3-5 minutes. Make sure not to over-mix because this will result in a different cake texture.
Grab a 9x13 baking pan and spray the bottom of the pan with nonstick spray. Pour the cake batter into the pan and lightly tap on the counter to help it settle. Pop it in the oven for 35 minutes. After 35 minutes, poke the middle of the cake with a toothpick to make sure that the cake is well cooked. Remove and let it sit on a cooling rack for 15 minutes before putting it in the refrigerator for another 15 minutes.
Take the cake out of the refrigerator and make sure the cake is cool enough before you poke holes in it. Using a wooden spoon handle, poke holes throughout the cake. Leave a 1-inch space between each hole, and make sure you don’t poke too deep. Poke just about ¾ deep through the cake.
Pour the banana pudding across the cake, across every hole. You can use instant banana pudding to save some time.
Let it set in the fridge for about 15 minutes.
Evenly spread the whipped cream across the cake, covering it. Layer the sliced bananas across the top of the cake in whatever design you want.
Sprinkle some wafer crumbs on top of your cake.
Chill the cake in a refrigerator for at least 30 minutes. Cut it into 12 even slices and enjoy!