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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.
Made this to take to a family dinner for Christmas. I used vanilla pudding since banana pudding is way too sweet. It turned out perfect and everyone loved it.
Great option! Thank you for trying it. Glad it was a hit!
Easy to make but for these ingredients make sure you use the 9 x 13 pan. I used a smaller pan and made a mess. Otherwise it’s easy peezy a delicious
Thank you for trying it 🙂
Excited to try it.
I hope you like it!
15.1 oz ????? – 16 oz = 1 lb. of pudding mix – type o ??????
It is 1 5.1 ounce box (or close to that), just one of that size 🙂
It was pretty easy to make , I will be trying this again soon!
Glad to hear! Thank you for trying it!
I made this and its absolutely delish! Except my pudding never set. Its watery at botttom of The cake and kinda soggy. Any tips!?
It isn’t liquidey when pouring, did you stick in the fridge? I haven’t had it watery before, so not sure what happened.
Maybe it wasnt the instant pudding. Ive done that before
Mine came out the same way….liquidy
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!!
That sounds delicious! Thanks for the ideas! Glad you liked it!
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.
That would be great! I am glad you like it! Thank you for letting me know!
If using cool whip, do you still add powder sugar & vanilla?
You wouldn’t need to 🙂 Hope you like it!!
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?
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.