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Creamy Banana Pudding Poke Cake Recipe Easy Homemade Dessert with Nilla Wafer Crumble

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A moist yellow cake with pockets of creamy banana pudding inside, topped with whipped cream and a crunchy homemade Nilla wafer crumble. This easy homemade dessert is perfect for any occasion and loved by kids and adults alike.

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
  • 2 (3.4 oz / 96 g) packages banana-flavored instant pudding mix
  • 3 cups cold milk (720 ml)
  • 1 cup heavy whipping cream (240 ml), chilled
  • 2 tablespoons powdered sugar (15 g)
  • 1 teaspoon vanilla extract
  • 2 cups crushed Nilla wafers (about 120 g)
  • 2 tablespoons unsalted butter, melted (28 g)
  • 1 tablespoon brown sugar (12 g) (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan lightly with butter or non-stick spray.
  2. In a large bowl, combine the yellow cake mix, 3 large eggs, 1/3 cup vegetable oil, 1 cup water, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes until smooth and well blended.
  3. Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool for 10 minutes. Use a fork or skewer to poke holes about 1 inch apart all over the surface of the cake.
  5. While the cake bakes, whisk together the banana pudding mix and 3 cups cold milk in a medium bowl. Whisk for 2 minutes until the pudding thickens. Cover and refrigerate until ready to use.
  6. Slowly pour the banana pudding over the cake, making sure it seeps into the holes. Use a spatula to spread any remaining pudding evenly.
  7. In a chilled bowl, beat the heavy whipping cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form (3 to 5 minutes).
  8. Gently spread the whipped cream layer over the pudding-covered cake, smoothing it out evenly.
  9. Crush the Nilla wafers finely using a food processor or plastic bag and rolling pin. Mix crushed wafers with melted butter and brown sugar until combined.
  10. Sprinkle the crumble evenly over the whipped cream layer.
  11. Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

Do not overbake the cake to keep it moist and able to absorb pudding. Cool cake before poking holes to prevent pudding from sliding off. Use cold pudding for best absorption. Whip cream to stiff peaks to hold the crumble. Crush Nilla wafers fresh for best texture. Chill cake for at least 2 hours to let flavors meld and pudding set.

Nutrition

Keywords: banana pudding poke cake, creamy banana dessert, Nilla wafer crumble, easy homemade dessert, banana pudding cake

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