This poke cake is a playful twist on a retro favorite, layering soft pineapple cake with creamy banana pudding and all the classic banana split toppings.

If you love a dessert that feels like summer in every bite, this is it. You get soft cake, creamy pudding, fresh fruit, crunch, and chocolate all in one forkful; basically, the full ice cream parlor experience without needing a bowl.
It's colorful, messy in the best way, and guaranteed to disappear fast at any gathering. Another cake you've got to try, if you loved this one, is my Gluten Free Banana Cake.
Ingredients

- Yellow cake mix: A soft, vanilla base that carries all the classic banana split flavors
- Eggs, oil, and water (as needed on box): Essential mix-ins that create a light, fluffy cake structure
- Crushed pineapple: Adds juicy sweetness and a tropical lift to the cake base
- Instant banana pudding mix: Creates a creamy, banana-flavored filling that soaks into every bite
- Cold milk: Helps the pudding set into a smooth, pourable texture
- Whipped topping: Light, airy layer that balances the richness of the cake and pudding
- Bananas: Fresh, creamy fruit that brings classic banana split flavour and softness
- Hot fudge sauce: Rich chocolate drizzle that adds deep, indulgent contrast
- Chopped walnuts: Crunchy nut topping that adds texture and a slightly toasted flavour
- Crushed waffle cone pieces: Sweet, crisp crunch that mimics an ice cream sundae
- Maraschino cherries: Bright, sweet garnish that completes the classic banana split look
See recipe card for quantities.
Instructions

- Step 1: Prepare cake mix as directed, then fold in drained pineapple and juice. Bake in a 9x13-inch pan until set and golden.

- Step 2: Let the cake cool slightly, then poke holes all over using the handle of a wooden spoon.

- Step 3: Whisk banana pudding mix with cold milk until slightly thickened but still pourable.

- Step 4: Pour pudding over the cake, letting it seep into the holes. Allow it to settle.

- Step 5: Spread whipped topping evenly across the surface. Drizzle with hot fudge, then sprinkle walnuts, waffle cone pieces, and cherries. Refrigerate for at least 2 hours. Just before serving, top with fresh banana slices.
Substitutions
- White cake mix instead of yellow
- Vanilla pudding instead of banana
- Pecans instead of walnuts

Variations
- Strawberry version with fresh sliced strawberries
- Extra chocolate with chocolate chips or extra drizzle
- Caramel twist with caramel sauce added on top
Equipment
A 9x13-inch baking dish, mixing bowl, whisk and a wooden spoon for poking holes.

Storage
Store the cake covered in the refrigerator for up to 3 days to keep it fresh and creamy. For best texture, add banana slices just before serving rather than storing them on the cake.
Top tip
Add the fresh banana slices right before serving so they stay bright, fresh and beautifully textured.
FAQ
This usually happens if the pudding is too thin or the pineapple isn't well drained. Make sure the pudding is only slightly pourable (not runny) and that the pineapple is thoroughly drained so the cake stays creamy but set.
Related
Looking for other recipes like this? Try these:

Banana Split Poke Cake
Ingredients
- 8 oz can crushed pineapple, well drained (reserve 2 tablespoons juice)
- 2 each 3.4 oz boxes instant banana pudding mix
- 3 cups cold milk
- 1 tub 8 oz whipped topping, thawed
- 2 bananas sliced
- ½ cup hot fudge sauce
- ½ cup chopped walnuts
- ½ cup crushed waffle cone pieces
- ½ cup maraschino cherries drained
Instructions
Poke and fill
- Let the cake cool for about 10-15 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
- In a large bowl, whisk together the banana pudding mix and cold milk until slightly thickened but still pourable.
- Immediately pour the pudding into the holes.
- Let the pudding set for a few minutes, then spread the whipped topping evenly over the cake.
Top the cake
- Drizzle the hot fudge sauce over the top.
- Sprinkle the chopped walnuts and crushed waffle cone pieces evenly over the cake.
- Top with maraschino cherries.
Chill and serve
- Refrigerate the cake for at least 2 hours to allow it to fully set.
- Slice and serve chilled.
- Just before serving, slice the bananas and arrange them evenly over the top of the cake.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.






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