Banana Pudding Poke Cake

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:

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Banana Pudding Poke Cake Recipe

4.95 from 39 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 Lil' Luna

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
 

  • 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.

Video

Notes

Recipe inspired by Tidy Mom

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About the 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.

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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.

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