This post may contain affiliate links. Please read our disclosure policy.

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.

Banana Pudding cake on a white plate topped with whipped cream and bananas.

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.
A cup filled with whipped cream and served with strawberries.

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
Using a mixing spoon to poke holes in a cake.

Just Bake + Poke!

  1. CAKE. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Banana pudding poke cake in muffin tins.

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.
Close up of Banana Pudding Cake on a fork.

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.
Banana Pudding Cake Recipe topped with whipped cream and fresh bananas.

For More Bananas:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
4.99 from 89 votes

Banana Pudding Cake Recipe

By: Lil’ Luna
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!
Servings: 12
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




162 Comments

  1. Melissa says:

    5 stars
    The best thing ever! We absolutely loved this!

  2. Sandy Gotter says:

    Hi , why do we need baking powder and soda, doesn’t the cake mix have that in it . Thanks. Sandy

    1. Lil'Luna Team says:

      It helps the texture be light and fluffy, especially with the addition of the bananas!

      1. Sandy Gotter says:

        Thanks , never thought of that

  3. Sally says:

    Uitstekend

  4. Michelle says:

    5 stars
    Delicious banana poke cake,did mine in 9×9 exactly like you did:rest of batter added frozen blueberries and made cupcakes,sooooo delicious….thank you for sharing

    1. Lil'Luna Team says:

      That sounds yummy!! Thanks for giving the recipe a try. So glad you enjoyed the cake!

  5. Madison says:

    5 stars
    I make this for all special occasions, lol. Every single person I’ve made this for has been blown away by how delicious this cake is. It is my favorite cake to make, and I HIGHLY recommend this cake to all banana lovers!

    1. Lil'Luna Team says:

      Thank you!! I’m so glad that the cake is a hit. Thanks for passing on the kind words!

  6. Brenda says:

    5 stars
    Fabulous!! One of our favorite family desserts now. Thank you!

    1. Lil'Luna Team says:

      You’re welcome!! So glad you all enjoyed the cake!

  7. Bonnie says:

    what do you do with the mashed bananas? is that considered part of the cake ingredients?

    1. Lil'Luna Team says:

      Yes! It will be mixed in with all the other cake ingredients.

  8. Jon Schuster says:

    3/4 cup water is listed in the ingredients, why isn’t it included in the video? Is this a mistake?

    1. LilLunaTeam says:

      Yes you are correct. The water was not included in the video and it is a mistake. Thanks so much for bringing that to our attention! We will resolve that soon. Thanks!

      1. Amanda says:

        I used water like the directions said, didn’t think to read thru the comments until after it’s in the oven. Is this going to ruin my cake?

  9. Kathie says:

    5 stars
    I have made this about a half dozen times and it has become my Son’s absolute favorite and it’s the cake I make for my neighbor when he does some chores around the house for me! I do use Cool Whip for the topping since I usually don’t have much luck making homemade whipped cream. Thank you so much for this fantastic recipe!!!

    1. LilLunaTeam says:

      You are so welcome! This makes me so happy to hear! I’m so glad you liked it as much as we do! 🙂

  10. Brandy Riddle says:

    5 stars
    I made this for my family tonight tonight and it was a hit! I am going to definitely add it to my saved recipes and make it for our next Church potluck!

    1. Kristyn Merkley says:

      Yay!! That makes me so happy! Thank you!