Poke cakes are one of our FAVORITE desserts. When we want a fruity version, we’ll make this banana pudding poke cake, or our Lemon Lime Poke Cake, or a Strawberry Shortcake version.
This delicious banana pudding cake combines Banana Cream Pie and the same concept as poke cake – two of our favorite desserts into one unforgettable mash-up!
This cake is extra easy. We elevated a cake mix for the base by adding plenty of banana flavor. The banana and pudding topping is poured over the base to make it deliciously moist and even more flavorful! Whipped cream is the perfect topping for the best bite!
For even more poke cakes, try Boston Cream Poke Cake and Coconut Poke Cake.
Why we think you’ll love it:
- Extra easy. This simple banana pudding cake recipe is so easy, even the kids can help make it.
- Packed with banana flavor. 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.
Banana Pudding Poke Cake Ingredients and Substitutions
Cake
- 1 (15.25-ounce) box 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.
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 3 overripe bananas – see How to Ripen Bananas
- ¾ cup water
- ¼ cup vegetable oil – or canola oil
- 3 large eggs
Topping
- 1 (5.1-ounce) box vanilla or banana instant pudding mix – Be sure to use INSTANT pudding; otherwise, it will not set properly.
- 2 cups cold milk – We like whole milk, but 2% works too.
- 1 cup vanilla wafers – or use crushed vanilla-flavored shortbread cookies, ladyfingers, graham crackers, animal crackers, or Golden Oreo Cookie Crumbs
- 3 ripe bananas – Since these are going on top, you will want yellow bananas, without green or brown on the peel.
- 2 cups heavy whipping cream – Use a container of Cool Whip and omit the heavy cream, powdered sugar, and vanilla.
- ½ cup powdered sugar
- ½ cup vanilla extract
How to Make Banana Pudding Poke Cake
- CAKE. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
- BAKE. Pour batter into a greased 9×13-inch 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 the 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 the 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.
Kristyn’s Recipe Tips
- 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.
- Be sure to use INSTANT banana pudding mix, otherwise, it will not set properly.
- We love to top the cake with a drizzle of Chocolate or Caramel Sauce. Add texture with chopped pecans, walnuts, or sliced almonds.
- Divide the cake batter into two 8 or 9-inch round cake pans. Bake at 350°F for about 25-30 minutes. Cool.
- Use foil liners and bake at 350°F for 18-22 minutes. Cool and poke about 3 holes. Pour the pudding mixture into the holes and chill.
Banana Pudding Cake
Video
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-inch cake pan.
- Bake cake in a preheated oven at 350°F 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.
- Combine the 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 the 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.
Notes
- 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.
- Be sure to use INSTANT banana pudding mix, otherwise, it will not set properly.
- Go ahead and top the cake with a drizzle of Chocolate or Caramel Sauce. Add texture with chopped pecans, walnuts, or sliced almonds.
- Divide the cake batter into two 8 or 9-inch round cake pans. Bake at 350°F for about 25-30 minutes. Cool.
- Use foil liners and bake at 350°F for 18-22 minutes. Cool and poke about 3 holes. Pour the pudding mixture into the holes and chill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The banana cake base can be made a day ahead and stored covered at room temperature. Once the pudding is added, cover the pudding layer directly with plastic wrap and refrigerate for up to an additional day before topping with bananas, wafers, and whipped cream.
Store leftovers, covered, in the refrigerator for 3-5 days. To help keep the sliced bananas from browning, cover them with extra whipped cream.
For best results, freeze the cake after the pudding has set but before adding cookies or whipped cream. Wrap tightly with plastic directly on the pudding, then foil, or wrap individual slices. Freeze for about 2 months; thaw in the fridge before topping and serving.
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This recipe was originally published March 2018.
Recipe inspired by Tidy Mom
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!