Banana Pudding Cake

With only 10 minutes of prep, banana pudding cake has all the flavors of banana cream pie, just in cake form. It’s sure to be a hit!

Poke cake recipes are one of our favorite desserts when we want a fruity version, we’ll make this banana pudding cake, or our Lemon Lime Poke Cake, or a Strawberry Shortcake version.

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We Love This Unforgettable Dessert

This delicious banana pudding cake combines Banana Cream Pie and the same concept as Poke Cake – two of my favorite desserts into one unforgettable dessert!

Why we love it:

• Easy. This simple banana pudding cake recipe is so easy, even the kids can help make it.
• Flavorful. Every bite of this cake is filled with flavor and texture.
• Perfect for any Occasion. This banana pudding poke cake is great to enjoy all year long and is great for parties, BBQs, picnics, holidays and more.

Ingredients

• 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.
• baking soda
• baking powder
• overripe bananas – Use this post on How to Ripen Bananas Faster
• water
• vegetable oil
• large eggs
• vanilla or banana instant pudding mix – Be sure to use INSTANT pudding, otherwise, it will not set properly. 
• milk
• vanilla wafers – or use crushed vanilla-flavored shortbread cookies, ladyfingers, graham crackers, animal crackers, or Golden Oreo Cookie Crumbs.
• heavy whipping cream – use a container of Cool Whip and omit the heavy cream, powdered sugar, and vanilla.
• powdered sugar
• vanilla extract

Just Bake + Poke!

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″ 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 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 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.

Storing Info

• STORE. Cover and refrigerate leftover recipe for banana pudding cake for 3-5 days. The bananas will brown and the wafers will become soft, but will still taste delicious.
  • If making ahead of time, store in the refrigerator without the topping, and then add bananas, whipped topping + crackers when ready to serve.
• FREEZE. Do not add the cookies or whipped cream to the easy banana pudding until you’re ready to serve. Wait until the cake has cooled and the pudding has set.
  • Freeze the whole cake or cut it into pieces. Flash freeze to further set the pudding. After a couple of 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.

For More Bananas:

Banana Cupcakes

21 mins

Banana Pudding Cheesecake

2 hrs 30 mins

Banana Bars

30 mins

Banana Bread Brownies

55 mins

4.99 from 90 votes

Banana Pudding Poke 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.