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!
Banana Pudding Cake
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.
How to make Banana Poke Cake:
This recipe starts with a cake mix, but you add bananas to give it the best flavor. After you’ve poked the holes in the cake, pour on the pudding. Work quickly before the pudding starts to set up. Get as much pudding into the holes as you can, but you will have a layer that sits on top. That’s just fine.
You can use banana or vanilla pudding. I actually prefer vanilla because it’s more like my traditional banana cream pie recipe.
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.
Every bite of this cake is filled with flavor and texture. Just look at all those fantastic layers!
Tips for banana pudding cake:
- 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.
We hope you enjoy this creamy, delicious banana recipe!!
If you love bananas, check out these other banana recipes:
Banana Pudding Poke Cake Recipe
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!
- 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
- 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
Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
Pour batter into a greased 9x13" 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 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 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 cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.
Recipe inspired by Tidy Mom