Banana Pudding Poke Cake

With only 10 minutes of prep, Banana Pudding Poke Cake has all the flavors of banana cream pie, just in cake form. 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 a Strawberry Shortcake version. For chocolate cravings, we always make 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 into 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.

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

Making holes in Banana Poke Cake with a mixing spoon handle.

How to make Banana Pudding 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 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.

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

Note: You can use instant vanilla pudding or banana pudding. I actually prefer vanilla because it’s more like my traditional Banana Cream Pie Recipe.

TOPPINGS. 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.

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

  • Serve the entire cake at once. If you know you will be serving the entire cake all at one time, layer on the bananas, whipped cream, and vanilla wafers.
  • 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.

Variations

Crumb topping. Instead of Nilla Wafers, use vanilla-flavored shortbread cookies, ladyfingers, graham crackers, animal crackers, or Golden Oreo Cookie Crumbs.

Topping. Top the cake with a drizzle of chocolate or caramel sauce. Add texture with chopped pecans, walnuts, or sliced almonds.

Poking holes. Use the handle of a wooden spoon or another similarly sized dowel to poke holes in the cooled cake.

Close up of Banana Pudding Cake on a fork.

Recipe Notes

Cake mix. You will not be making the cake according to the box directions. Instead, use the box cake mix and combine it with the ingredients listed in the recipe.

Pudding. Be sure to use INSTANT pudding, otherwise, it will not set properly. 

Whipped cream. Replace the heavy cream, powdered sugar, and vanilla with a container of Cool Whip topping from the grocery store.

Additional tips and tricks:

  • Use ripe bananas with a few spots.
  • Make sure to chill your cake for several hours before serving.
  • For clean-cut slices: wipe off the knife after each cut.

storing info

STORE. Cover and refrigerate leftovers for 3-5 days. Keep in mind the bananas will brown and the wafers will become soft, but will still taste delicious.

FREEZE. Banana Pudding Pok Cake can be frozen, 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 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.
Banana Pudding Cake Recipe topped with whipped cream and fresh bananas.

If you love bananas, check out these recipes:

Banana Pudding Poke Cake Recipe

4.99 from 56 votes
With only 10 minutes of prep, Banana Pudding Poke Cake has all the flavors of banana cream pie, just in cake form. 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 Lil’ Luna

Ingredients

  • 1 box yellow cake mix
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 overripe bananas, mashed
  • 3/4 cup water
  • 1/4 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
  • 1/2 cup powdered sugar
  • 1/2 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" 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.
  • Cool the cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.
  • 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.
  • 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 inspired by Tidy Mom

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I’m going to make my cake fRom scratch vs using a box cAke , SHOULD i Omit the water, ADDITIONAL baking soda and baking powder, sInce i will be using these INGREDIENTS in my homemade cake batter?

    1. I am thinking so. I have never used it with a cake from scratch, but if it has those ingredients, I am assuming you would just leave those out.

  2. 5 stars
    Delicious recipe. I would Use cool whip the Next time i Make it. Whipped cream is good if you want to serve it immEdiately, but i prefer having the whole cAke finished and reAdy to eat as desired. The cool whip protects the bananas from turning brown too. AT leaSt For a Couple days. In my house a couple days is plenty. Lol.

  3. 5 stars
    OUTStanding!! Added a lot of crushed wafers in the whipped cream. Added a bit of banana extract. So easy and yummy. You must try it!!

  4. 5 stars
    I made this and its absolutely delish! Except my pudding never set. Its watery at botttom of The cake and kinda soggy. Any tips!?

    1. It isn’t liquidey when pouring, did you stick in the fridge? I haven’t had it watery before, so not sure what happened.

  5. 5 stars
    Easy to make but for these ingredients make sure you use the 9 x 13 pan. I used a smaller pan and made a mess. Otherwise it’s easy peezy a delicious

  6. 5 stars
    Made this to take to a family dinner for Christmas. I used vanilla pudding since banana pudding is way too sweet. It turned out perfect and everyone loved it.

  7. 5 stars
    I made this for my family tonight tonight and it was a hit! I am going to definitely add it to my saved recipes and make it for our next Church potluck!

  8. 5 stars
    I have made this about a half dozen times and it has become my Son’s absolute favorite and it’s the cake I make for my neighbor when he does some chores around the house for me! I do use Cool Whip for the topping since I usually don’t have much luck making homemade whipped cream. Thank you so much for this fantastic recipe!!!

    1. You are so welcome! This makes me so happy to hear! I’m so glad you liked it as much as we do! 🙂

  9. 3/4 cup water is listed in the ingredients, why isn’t it included in the video? Is this a mistake?

    1. Yes you are correct. The water was not included in the video and it is a mistake. Thanks so much for bringing that to our attention! We will resolve that soon. Thanks!

      1. I used water like the directions said, didn’t think to read thru the comments until after it’s in the oven. Is this going to ruin my cake?

  10. 5 stars
    I make this for all special occasions, lol. Every single person I’ve made this for has been blown away by how delicious this cake is. It is my favorite cake to make, and I HIGHLY recommend this cake to all banana lovers!

  11. 5 stars
    Delicious banana poke cake,did mine in 9×9 exactly like you did:rest of batter added frozen blueberries and made cupcakes,sooooo delicious….thank you for sharing

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