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.
one unforgettable dessert
I have a delicious recipe to share with you today – Banana Pudding Poke Cake!!
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!!
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.
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.
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.
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.
If you love bananas, check out these recipes:
Banana Pudding Poke Cake Recipe
- 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
- 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.