Banana Pudding Poke Cake

• • • March 21, 2018

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This Banana Pudding Poke Cake has all the flavors of banana cream pie, just in cake form. With layers of banana cake, pudding, cream, bananas, and vanilla wafers, it’s sure to be a hit!

Poke cakes are one of our favorite dessert recipes! When we want a fruity version, we’ll make this banana one, a Lemon Lime, or Strawberry Shortcake version. But for a chocolatey version, we always make the Oreo Pudding Poke Cake!

Banana Pudding Poke cake on a white plate

one unforgettable dessert

I have a delicious recipe to share with you today – Banana Pudding Poke Cake!! It combines Banana cream pie and poke cake – two of my favorite desserts, making it one unforgettable dessert!

The secret to a good poke cake is to make holes large enough for the pudding to be able to sink into the cake. I like to use the handle of a plastic spoon. It works perfectly.

making holes in Banana Poke Cake with a mixing spoon handle

How to make Banana Poke Cake:

CAKE. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes. Pour batter into a greased 9×13″ cake pan. Bake cake in a preheated oven at 350° for 30-35 minutes or till a toothpick inserted in the middle comes out clean.

POKE. Cool cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.

PUDDING. Combine pudding mix and milk and whisk for 2 minutes. Quickly pour over the cake. Get as much pudding into the holes as you can. Cover cake and chill for at least 30 minutes. Note: You can use banana or vanilla pudding. I actually prefer vanilla because it’s more like my traditional banana cream pie recipe.

TOPPING. Place vanilla wafers in a bag and crush with a rolling pin. Set aside. Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.

SERVE. To serve, cut cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.

Tip: If you know you will be serving the entire cake all at one time, you can just layer on the bananas, whipped cream, and vanilla wafers. But I prefer to cut the cake into slices and top each piece individually. That way I know the bananas won’t brown, and the wafer crumbs will stay crunchy.

Close up of Banana Pudding Cake on a fork

Additional Tips and Tricks

  • Use ripe bananas with a few spots.
  • Make sure to chill your cake for several hours.
  • Add texture with chopped pecans, walnuts or sliced almonds
  • For clean cut slices: wipe off the knife after each cut.

What can I use instead of Nilla Wafers? You can use vanilla flavored shortbread cookies or lady fingers instead of Nilla Wafers. You can also try graham crackers or animals crackers.

Can I freeze Banana Pudding Poke Cake? Yes, but do not add the cookies or whipped cream until you’re ready to serve. Wait until the cake has cooled and the pudding has set. Decide if you want to freeze the whole cake or cut it into pieces. Flash freeze to further set the pudding.

After a couple hours in the freezer, remove and wrap the cake with plastic wrap then again with aluminum foil. Label and store for up to 3 months.

How to store leftover poke cake: Cover and refrigerate leftovers for 3-5 days. Keep in mind the bananas will brown and the wafers will become soft, but it will still all taste delicious.

Banana Pudding Cake Recipe topped with whipped cream and fresh bananas

Every bite of this cake is filled with flavor and texture. Just look at all those fantastic layers! We hope you enjoy this creamy, delicious banana recipe!!

If you love bananas, check out these other banana recipes:

Banana Pudding Poke Cake Recipe

Print Save Recipe Rate
4.97 from 28 votes

This Banana Pudding Poke Cake has all the flavors of banana cream pie, just in cake form. With layers of banana cake, pudding, cream, bananas, and vanilla wafers, it's sure to be a hit!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 440 kcal
Author on lilluna.com

Ingredients

  • 1 box yellow cake mix
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 3 overripe bananas, mashed
  • 3/4 cup water
  • 1/4 cup 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 whipping cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla

Instructions

  1. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.

  2. Pour batter into a greased 9x13" cake pan.

  3. Bake cake in a preheated oven at 350° for 30-35 minutes or till a toothpick inserted in the middle comes out clean.

  4. Cool cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.

  5. Combine pudding mix and milk and whisk for 2 minutes. Quickly pour over the cake. Get as much pudding into the holes as you can. Cover cake and chill for at least 30 minutes.

  6. Place vanilla wafers in a bag and crush with a rolling pin. Set aside.

  7. Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.

  8. To serve, cut cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.

Recipe Video

Recipe Notes

Recipe inspired by Tidy Mom

Nutrition Facts
Banana Pudding Poke Cake Recipe
Amount Per Serving
Calories 440 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Cholesterol 99mg33%
Sodium 479mg21%
Potassium 168mg5%
Carbohydrates 50g17%
Sugar 28g31%
Protein 5g10%
Vitamin A 710IU14%
Vitamin C 0.2mg0%
Calcium 187mg19%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Author

Kara Cook

Hi! I’m Kara from Creations by Kara, and I’m addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

More by Kara

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Comments

  3. The banana pudding poke cake recipe sounds so good. My only problem with with the Lily Luna website is that there is no way I can save it to my computer recipe folder. The only way I can save it is to copy it in handwritten form which takes up too much time and then I may misplace it. I usually save online recipes is by emailing the recipe to myself. Then I move it to my recipe folder. Is there any way you can have an email option for your recipes?
    Please advise.

    Reply

    1. I do not, but you could subscribe to my e-books. Scroll down to the bottom of the home page & you will see where to put in your information. If you have Pinterest, you could also pin the recipes.

      Reply

    2. I take screenshots of the recipe and then I save them in a different folder in my gallery. If you’re doing it on a computer just take pictures with your phone or take a screenshot with your Computer.

      Reply

  6. A friend of mine posted this banana poke cake on FB and it looks yummy, I am going to try it when I have my kids visit in a week. Thank you for sharing this.

    Reply


  9. “A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.”

    Reply

  19. I will make this for New Years Day Desert!!!. But, one question: Can I just use cool whip? They’ll be only the 2 of us eating and, I would want the whipping cream to spoil or go flat?

    Reply


  21. I wont lie i did not make my own whipped cream BUT the cake turned out so amazing!! Thank you for the recipe!!!!

    Reply

  28. Cake is in the oven. AFTer cake cools, will apply pudding. (Your recipe seems to call for not cooking the pudding, but i’ll cook mine, then pour OVER.) Will let you know how it turns out..

    Reply


      1. Oh my banana pudding is one of my favorite desserts, now a cake definitely trying it this weekend!! Thank you for the this delicious looking recipe!!

        Reply


  29. Well, IM SURE IT’S GREAT BUT YOU SKIPPED A STEP. WHAT THE HECK DO I DO WITH THE COOKIES AFTER I CRUSH THEM? YOU DIDN’T SHOW IT IN THE VIDEO EITHER.. 🙁

    Reply

  31. Sounds delish. Always looking for short cuts to make things easier. After cooling cake..can I slice bananas and cover cake, then top with cool whip,so bananas don’t turn brown. ..then sprinkle with nailla wafer crumbs?? Easier than topping each piece.

    Reply

  35. Making it now. Your video doesn’t show you adding the water but the recipe calls for it. Did you add water? Or do the bananas add enough wet ingredient? Sorry for all caps. Not trying to shout. Can’t seem to turn it off my ipad.

    Reply


  37. This is a solid recipe!!! Just made it for Mother’s Day and I had 3 Moms all request copies of it. 👍👍👍👍👍

    Reply


  39. Sounds so yummy!! I will be making this soon! Questions. Though WHAT is the purpose of baking soda and baking powder if using a cake mix?

    Reply

  46. I made this yesterday and everyone loved it ! I used a gluten free yellow cake mix (which makes a 9×9) so had to modify a bit but is was very moist and flavorful. We used a can of whipped cream and I found GF vanilla wafers. I will definitely be making this again . THANKS !!!

    Reply


  48. I ALWAYS use boxed cake when I want to make one. it’s less fuss than making a cake from scratch. Anyway, I love all the variations on your site that turn a box cake it into something unique and delicious.

    Reply


  50. Poke cake & bananas? What a delicious combination! It’s so light & fluffy & I love the added crushed wafers on top.

    Reply


  53. Its Hard to make this recipe without thinking of my dad. He loved everything with bananAs. If your baNana frEak this is the recipe for you!

    Reply

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