When you’re searching for a dessert that checks all the boxes—light, fruity, creamy, and easy to prepare—Strawberry Banana Poke Cake rises to the top of the list. This nostalgic, flavor-packed dessert features a tender strawberry cake soaked in banana pudding, topped with a cloud of whipped topping, a sprinkle of crushed vanilla wafers, and fresh slices of strawberries and banana.
Whether you’re hosting a summer barbecue, attending a potluck, or simply indulging in a weeknight treat, this poke cake offers the kind of comforting sweetness that brings everyone back for seconds. In this comprehensive guide, you’ll find everything you need to know to recreate this treat in your own kitchen: detailed instructions, preparation time, helpful tips, and full nutritional information.
What is a Poke Cake?
The term “poke cake” refers to any cake that’s baked and then poked with holes, usually with the handle of a spoon. Into these holes is poured some sort of flavorful filling—commonly pudding, Jell-O, or sweetened condensed milk—which infuses every bite with moisture and flavor. The technique has become a go-to for home bakers who want a no-fuss dessert that delivers bold taste and a luscious texture without a ton of effort.
In this version, a strawberry cake provides the foundation, while banana pudding soaks into every bite for a nostalgic and creamy twist. The whipped topping and vanilla wafers create a contrast of textures, while the fresh fruit adds brightness and natural sweetness.
Ingredients (U.S. Cups & Measurements)
Here’s what you’ll need to make this strawberry banana poke cake from scratch. These ingredients serve approximately 12 people.
For the Cake Base:
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1 box (15.25 oz) strawberry cake mix
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Eggs, oil, and water as required by cake mix instructions (typically 3 eggs, ½ cup oil, 1 cup water)
For the Pudding Filling:
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2 (3.4 oz) boxes instant banana cream pudding mix
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4 cups cold whole milk
For the Topping:
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1 cup whipped topping (store-bought or homemade whipped cream)
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2 cups crushed vanilla wafer cookies
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1 cup sliced fresh strawberries (approximately 6–8 medium berries)
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½ cup sliced banana (about 1 medium banana)
Preparation Time
Here’s a breakdown of how much time you’ll need to make the entire dessert:
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Prep Time: 15 minutes
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Baking Time: 25–30 minutes
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Chilling Time: 2 hours
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Assembly & Garnish: 10 minutes
Total Time: Approximately 2 hours and 45 minutes
Instructions: How to Prepare Strawberry Banana Poke Cake
Follow this step-by-step guide for perfect results every time:
Step 1: Bake the Strawberry Cake
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
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Prepare the strawberry cake mix according to the package instructions. Most boxed mixes call for 3 eggs, ½ cup vegetable oil, and 1 cup water, but always check the box for accuracy.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Bake the cake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Remove from the oven and allow to cool for 5 minutes, but don’t let it cool completely—this step is essential for proper pudding absorption.
Step 2: Poke the Cake
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake. Space them about 1 inch apart for even coverage. Make sure the holes are deep enough to allow the pudding to seep in.
Step 3: Prepare the Banana Pudding
In a large mixing bowl, whisk together 2 boxes of instant banana cream pudding with 4 cups of cold milk. Whisk for about 2–3 minutes, until the pudding begins to thicken but is still pourable. You want it slightly looser than regular pudding so it can flow into the holes easily.
Step 4: Soak the Cake
Immediately pour the pudding mixture over the warm, poked cake. Use a spatula to gently spread and press the pudding so that it fills every hole and covers the surface evenly.
Tip: Tap the pan on the counter a few times to help the pudding settle into the holes.
Step 5: Chill the Cake
Cover the pan with plastic wrap or aluminum foil and refrigerate the cake for at least 2 hours, or until the pudding is fully set and the cake is thoroughly chilled.
Step 6: Add the Whipped Topping
After chilling, remove the cake from the fridge and spread 1 cup of whipped topping over the top in an even layer. If using homemade whipped cream, make sure it’s stabilized so it holds up in the fridge.
Step 7: Garnish and Serve
Right before serving, sprinkle 2 cups of crushed vanilla wafer cookies evenly over the whipped topping. Arrange sliced fresh strawberries and banana on top for a beautiful and refreshing finish.
Cut into squares and serve cold. Store any leftovers covered in the refrigerator for up to 24 hours.
Nutritional Information
Here is an approximate nutritional breakdown per serving (1/12 of the cake):
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Calories: 320
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Total Fat: 12g
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Saturated Fat: 3g
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Cholesterol: 45mg
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Sodium: 390mg
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Carbohydrates: 48g
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Sugar: 32g
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Protein: 4g
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Fiber: 1g
These values are estimates and can vary based on the brand of cake mix, pudding, and other ingredients used.
Expert Tips for the Best Strawberry Banana Poke Cake
To help you master this recipe and put your own spin on it, here are several helpful tips and variations:
1. Make It Ahead of Time
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The base of the cake can be prepared a day ahead. After soaking with pudding and chilling, keep it covered in the fridge.
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Add whipped topping, crushed cookies, and fresh fruit just before serving to keep textures crisp and fruit fresh.
2. Swap the Whipped Topping
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While store-bought whipped topping is convenient, using homemade whipped cream elevates the flavor.
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Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract until stiff peaks form.
3. Try Other Fruit Flavors
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Swap strawberries for raspberries or mixed berries for a twist.
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Use banana slices in every bite, or layer them between the cake and pudding for extra creaminess.
4. Use Gluten-Free Substitutes
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Replace the regular cake mix with a gluten-free strawberry cake mix.
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Use gluten-free vanilla wafer cookies to maintain the crunchy topping.
5. Enhance the Strawberry Flavor
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Add ½ teaspoon of strawberry extract to the cake batter.
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Fold in diced strawberries before baking for bursts of fruit inside the cake itself.
6. Add Texture to the Pudding Layer
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Mix sliced bananas directly into the banana pudding before pouring it onto the cake.
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Add a handful of crushed cookies between the pudding and whipped topping layers for added crunch.
Storing and Serving Suggestions
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Store leftovers in an airtight container in the refrigerator. Best consumed within 24 hours due to the fresh fruit and softened cookie topping.
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For longer storage, omit the fruit and wafers, store for up to 3 days, and garnish fresh before serving.
Why This Cake Works
The beauty of this cake lies in its layered textures and flavors:
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The strawberry cake is sweet and fluffy.
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The banana pudding layer infuses the cake with rich creaminess.
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The whipped topping adds a light, airy contrast.
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The crushed vanilla wafers bring a nostalgic crunch.
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The fresh fruit crowns it all with natural sweetness and visual appeal.
It’s simple enough for beginners, yet elegant enough for parties, making it one of those rare recipes you’ll find yourself turning to again and again.
Final Thoughts
Strawberry Banana Poke Cake brings together everything people love about comfort desserts—ease of preparation, delicious flavors, and that undeniable wow factor. The combination of fruit, pudding, cake, and cream checks every box for a crowd-pleasing sweet treat. It’s the kind of dessert that disappears quickly at gatherings, and for good reason.
With this comprehensive guide, you now have everything you need to make this cake a stunning success. Whether you’re preparing it for a casual get-together, a birthday party, or simply to satisfy your sweet tooth, this cake is guaranteed to be a hit.