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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.
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!
- CAKE. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
- 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.
- 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.
- 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.
- SERVE. To serve, cut the cake into slices. Top with sliced bananas, whipped cream, and crushed nilla wafers. Refrigerate any leftovers.
Make them into cupcakes
Cupcakes. Line a cake pan with foil cupcake liners. Fill the liners ⅔ of the way full and bake at 350°F for 18-22 minutes. Allow the cupcakes to cool. Instead of poking several holes, you are only going to poke about 3 or form one well in the center. Pour the pudding mixture into the holes and chill.
Recipe Tips
- Poking holes. Use the handle of a wooden spoon or another similarly sized dowel to poke holes in the cooled cake.
- Round cake pans. Divide the cake batter into two 8 or 9-inch round cake pans. Bake at 350°F for about 25-30 minutes. Cool.
- Topping. Top the cake with a drizzle of Chocolate or Caramel Sauce. Add texture with chopped pecans, walnuts, or sliced almonds.
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 Pudding Cake Recipe
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!
Ingredients
- 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" 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.
- 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 while spreading the pudding into an even layer over the top of the cake. 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
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.
Havent made it yet, but wondering how many servings this makes.
It depends on how big you cut them, but 12 bigger portions to 16 smaller ones, maybe.
Sounds so yummy!! I will be making this soon! Questions. Though WHAT is the purpose of baking soda and baking powder if using a cake mix?
Makes it nice & airy 🙂
I just made this WITh sugar free CAKe and puddong mix. Absolutely wonderful!
Thank you for sharing that!! I am you liked it!
This is a solid recipe!!! Just made it for Mother’s Day and I had 3 Moms all request copies of it. ?????
Woohoo!! Thank you for sharing it! Glad it was a hit!
sounds sumptious.
Thank you! It really is!
Making it now. Your video doesn’t show you adding the water but the recipe calls for it. Did you add water? Or do the bananas add enough wet ingredient? Sorry for all caps. Not trying to shout. Can’t seem to turn it off my ipad.
Never mind. I could tell by the consistency i need to add the water.
Such a great recipe! So good I made it for RElatives!
Thank you for sharing the recipe with family!
I made this into cupcakes, twice! love love love!
Perfect!! Thank you so much!
Great Cake!
Thank you so much 🙂
Sounds delish. Always looking for short cuts to make things easier. After cooling cake..can I slice bananas and cover cake, then top with cool whip,so bananas don’t turn brown. ..then sprinkle with nailla wafer crumbs?? Easier than topping each piece.
Yes, you could do that. That’s why I love baking..you could change up the recipe to your liking!