How long is banana pudding poke cake good for?

Banana pudding poke cake stays fresh for about two to three days in the refrigerator. After that, the texture begins to change. The pudding may loosen, and if you have added fresh banana slices, they might start to brown. For best results, cover the cake tightly with plastic wrap or store it in an airtight container. This helps lock in moisture and keeps the creamy texture intact.

How long is poke cake good for in general?

Most poke cakes, including banana pudding poke cake, will last up to four days in the fridge. Because they are made with moist fillings like pudding or gelatin, they need to stay chilled to hold their shape. You can make them up to 24 hours in advance, which makes them great for potlucks and parties. Just wait to add toppings like crushed wafers until right before serving to keep them crisp.

Does adding pudding to cake make it moist?

Yes, it definitely does. The pudding fills the poked holes in the cake, locking in moisture from top to bottom. In banana pudding poke cake, it transforms a basic yellow cake into a rich, creamy dessert with banana flavor in every bite. That is why poke cakes are considered foolproof for beginner bakers. They are almost impossible to dry out.

Why is poke cake sometimes soggy?

Poke cake can become soggy if the pudding is too thin or if the cake is too hot when you add the filling. For banana pudding poke cake, the best method is to let the cake cool slightly, then pour the pudding while it is still pourable but not fully set. Chill the cake for at least two hours before adding whipped topping. This allows the pudding to settle and firm up, giving you a creamy texture without a soggy base.

Banana Pudding Poke Cake – 3 Creamy Layers to Love

Description

Banana pudding poke cake is a soft, creamy dessert made with yellow cake mix, instant banana pudding, and whipped topping. It’s cool, comforting, and incredibly easy to prepare for any gathering.

Ingredients

Scale

1 box yellow cake mix

Ingredients to make cake: eggs, oil, water (as listed on box)

2 (3.4 oz) packages instant banana pudding

4 cups cold milk (whole or 2% preferred)

8 oz tub frozen whipped topping, thawed

20 vanilla wafers, crushed

Cook Mode Prevent your screen from going dark

Instructions

1. Bake the yellow cake according to package directions for a 9×13-inch pan.

Yellow cake with holes poked in a baking pan

2. Let it cool slightly, then poke large holes throughout with a wooden spoon handle.

3. Whisk together pudding mix and cold milk until smooth but still pourable.

Spreading whipped cream and wafer crumbs over cake

4. Pour pudding evenly over the cake, focusing on the holes.

5. Gently spread the pudding to push it into the holes and level the surface.

Banana pudding being poured into poked holes in cake

6. Refrigerate cake for 2 hours to let pudding set.

7. Top with whipped topping and spread evenly.

8. Sprinkle crushed Nilla wafers on top just before serving.

Notes

Serve chilled for best texture.

Add sliced bananas between pudding and whipped topping if desired.

Wait to add wafers until serving to keep them crunchy.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 26g
Sodium: 405mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg