Banana Pudding Poke Cake

Banana Pudding Poke Cake Ingredients and Substitutions

Cake

• 1 (15.25-ounce) box yellow cake mix – Do not make the cake according to the box directions. Instead, use the box cake mix and combine it with the ingredients listed in the recipe.
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• 3 overripe bananas – see How to Ripen Bananas
• ¾ cup water
• ¼ cup vegetable oil – or canola oil
• 3 large eggs

Topping

• 1 (5.1-ounce) box vanilla or banana instant pudding mix – Be sure to use INSTANT pudding; otherwise, it will not set properly. 
• 2 cups cold milk – We like whole milk, but 2% works too.
• 1 cup vanilla wafers – or use crushed vanilla-flavored shortbread cookies, ladyfingers, graham crackers, animal crackers, or Golden Oreo Cookie Crumbs
• 3 ripe bananas – Since these are going on top, you will want yellow bananas, without green or brown on the peel.
• 2 cups heavy whipping cream – Use a container of Cool Whip and omit the heavy cream, powdered sugar, and vanilla.
• ½ cup powdered sugar
• ½ cup vanilla extract

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How to Make Banana Pudding Poke Cake

1. CAKE. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
2. BAKE. Pour batter into a greased 9×13-inch cake pan.
   • Bake cake in a preheated oven at 350°F for 30-35 minutes or till a toothpick inserted in the middle comes out clean.
   • Cool the cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.
3. PUDDING. Combine the pudding mix and milk and whisk for 2 minutes. Quickly pour pudding over the cake. Get as much pudding into the holes as you can while spreading the pudding into an even layer over the top of the cake. Cover the cake and chill for at least 30 minutes.
4. TOPPINGS. Place vanilla wafers in a bag and crush them with a rolling pin. Set aside.
   • Whip cream until soft peaks form. Add powdered sugar and vanilla and beat until well mixed.
5. SERVE. To serve, cut the cake into slices. Top with sliced bananas, whipped cream, and crushed nilla wafers. Refrigerate any leftovers.

Kristyn’s Recipe Tips

• Do NOT make the cake according to the box directions. Instead, use the box cake mix and combine it with the ingredients listed in the recipe.
• Be sure to use INSTANT banana pudding mix, otherwise, it will not set properly. 
• We love to top the cake with a drizzle of Chocolate or Caramel Sauce. Add texture with chopped pecans, walnuts, or sliced almonds.
• Divide the cake batter into two 8 or 9-inch round cake pans. Bake at 350°F for about 25-30 minutes. Cool. 
• Use foil liners and bake at 350°F for 18-22 minutes. Cool and poke about 3 holes. Pour the pudding mixture into the holes and chill.

4.99 from 90 votes

Banana Pudding Cake

By: Kristyn Merkley

With only 10 minutes of prep, this banana pudding poke cake delivers all the flavors of banana cream pie in one easy dessert!

Servings: 12

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Ingredients 

1x2x3x

• ▢ 1 (15.25-ounce) box yellow cake mix
• ▢ ¾ teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 3 overripe bananas, mashed
• ▢ ¾ cup water
• ▢ ¼ cup vegetable oil
• ▢ 3 eggs

Topping

• ▢ 1 (5.1-ounce) box vanilla or banana instant pudding mix
• ▢ 2 cups milk
• ▢ 1 cup vanilla wafers, crushed
• ▢ 3 ripe bananas, sliced
• ▢ 2 cups heavy whipping cream
• ▢ ½ cup powdered sugar
• ▢ ½ teaspoon vanilla extract

Instructions 

• Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
• Pour batter into a greased 9×13-inch cake pan.
• Bake cake in a preheated oven at 350°F for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
• Cool the cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.
• Combine the pudding mix and milk and whisk for 2 minutes. Quickly pour over the cake. Get as much pudding into the holes as you can while spreading the pudding into an even layer over the top of the cake. Cover the cake and chill for at least 30 minutes.
• Place vanilla wafers in a bag and crush them with a rolling pin. Set aside.
• Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.
• To serve, cut the cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.

Video

Notes

Recipe tips.

• Do not make the cake according to the box directions. Instead, use the box cake mix and combine it with the ingredients listed in the recipe.
• Be sure to use INSTANT banana pudding mix, otherwise, it will not set properly. 
• Go ahead and top the cake with a drizzle of Chocolate or Caramel Sauce. Add texture with chopped pecans, walnuts, or sliced almonds.
• Divide the cake batter into two 8 or 9-inch round cake pans. Bake at 350°F for about 25-30 minutes. Cool. 
• Use foil liners and bake at 350°F for 18-22 minutes. Cool and poke about 3 holes. Pour the pudding mixture into the holes and chill.

Prep ahead. The banana cake base can be made a day ahead and stored covered at room temperature. Once the pudding is added, cover the pudding layer directly with plastic wrap and refrigerate for up to an additional day before topping.

Freeze. For best results, freeze the cake after the pudding has set but before adding cookies or whipped cream. Wrap tightly with plastic directly on the pudding, then foil, or wrap individual slices. Freeze for about 2 months; thaw in the fridge before topping and serving.

Store leftovers, covered, in the refrigerator for 3-5 days. To help keep the sliced bananas from browning, cover them with extra whipped cream.

Nutrition

Calories: 440kcal, Carbohydrates: 50g, Protein: 5g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 99mg, Sodium: 479mg, Potassium: 168mg, Sugar: 28g, Vitamin A: 710IU, Vitamin C: 0.2mg, Calcium: 187mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published March 2018.

Recipe inspired by Tidy Mom