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If you are searching for a crowd-pleasing, ultra-moist dessert that combines classic Southern banana pudding with a fluffy cake, this Banana Pudding Poke Cake is the answer! Made using a soft yellow cake base, filled with creamy banana pudding, topped with whipped topping, and finished with crunchy crushed Nilla Wafers, this dessert delivers pure comfort in every slice.

📊 Recipe Overview & Quick Specs

Preparation Time	Baking Time	Chilling Time	Total Time	Yield / Servings
15 minutes	25–30 minutes	2–3 hours	3 hours 45 mins	12 to 15 slices

🛒 Ingredients Breakdown

For the Cake Base:

• 1 Box (15.25 oz): Betty Crocker Super Moist Yellow Cake Mix
• Ingredients for cake: Eggs, vegetable oil, and water (as directed on the cake box mix)
• 1 cup: Whole milk (for extra richness)

For the Creamy Filling & Topping:

• 2 Boxes (3.4 oz each): Jell-O Instant Banana Cream Pudding
• 4 cups: Cold whole milk (to whisk with the pudding mix)
• 1 Tub (8 oz): Cool Whip Whipped Topping, thawed
• 1 Box: Nilla Wafers (partially crushed for topping)
• Optional: Fresh sliced bananas (for garnishing between layers or on top)

🥣 Step-by-Step Preparation Instructions

Step 1: Bake the Yellow Cake

1. Preheat your oven to 350°F (175°C) and lightly grease a standard 9×13-inch baking pan.
2. Prepare the Betty Crocker Yellow Cake Mix according to the package instructions.
3. Pour the batter evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove the cake from the oven and allow it to cool for about 10–15 minutes until it is warm but not hot.

Step 2: Poke the Cake

1. Using the round wooden handle of a wooden spoon, poke holes across the entire surface of the warm cake at 1-inch intervals.
2. Make sure the holes are wide enough for the pudding mixture to flow into the cake base.

Step 3: Prepare & Pour the Banana Pudding

1. In a large mixing bowl, whisk together the 2 packages of Jell-O Instant Banana Cream Pudding and 4 cups of cold milk for about 2 minutes until smooth and slightly thickened.
2. Immediately pour the liquid pudding mixture over the poked cake before it sets completely.
3. Spread the pudding using a spatula, gently pressing it down into the poked holes.

Step 4: Chill, Frost & Decorate

1. Place the cake in the refrigerator for at least 2 to 3 hours to allow the pudding to set completely and saturate the cake.
2. Spread the thawed Cool Whip uniformly over the chilled pudding layer.
3. Crumb-crush a generous hand of Nilla Wafers and sprinkle them across the top of the Cool Whip layer right before serving.

📈 Nutritional Information (Per Slice)

Nutrient	Amount Per Serving
Calories	310 kcal
Total Fat	12g
Saturated Fat	5g
Sodium	380mg
Total Carbohydrates	46g
Dietary Fiber	1g
Sugars	29g
Protein	5g

💡 Expert Pro Tips for Success

• Adding Fresh Bananas: If you love fresh fruit texture, place a layer of sliced fresh bananas over the poked cake before pouring the pudding layer.
• Crunchy Topping: Add the crushed Nilla Wafers right before serving so they maintain their satisfying crunch.
• Storage: Cover the baking pan tightly with foil or plastic wrap and keep stored in the refrigerator for up to 4 days.