Moist banana cake topped with a generous amount of whipped cream and sprinkled with vanilla wafers. This banana pudding cake has all the flavors you love in an easy-to-make poke cake.
Banana Pudding is one of our all-time favorite desserts. It is the perfect ending to a Sunday Supper or a great late-night treat. (What don’t pretend like you don’t get the munchies for sweets at midnight too). One of the first Banana Pudding Recipes was published by Mary Harris Frazer in 1903. We’ve been loving it ever since.
This banana pudding poke cake is one of the best desserts you’ll ever have. Seriously. It’s so good, you’ll make this recipe again and again.
We’re talking about a moist cake with layers of banana pudding and whipped cream that melts in your mouth. It is heaven on the tongue. I like to top mine with vanilla wafers and sliced bananas. It goes over well at parties, picnics, and potlucks. If you like poke cakes stick around and check out my death by chocolate cake, and my oreo poke cake too.
Why You’ll Love This Cake
- Easy: This recipe doesn’t require any fancy techniques. Even the topping can be easily spread smooth with a spatula.
- Common Ingredients: This recipe starts with a box mix and other pantry ingredients.
- No Special Equipment: No mixer required, I used a wooden spoon.
- Super Moist: This cake is moist with rich banana flavor in every bite.
- Bonus: You can use up those bananas that have seen better days from your kitchen counter!
What Is a Poke Cake?
A poke cake is an American dessert that became popular in the 1970s thanks to Jello. It is usually a sheet cake with holes poked in the top. Then it is filled with jello, pudding, or sweetened condensed milk. This leads to a moist and flavorful cake.
Ingredient Notes
- Banana Pudding: Be sure to use Instant pudding, not cook and serve or it will not thicken.
- Bananas: You want them too ripe, but not too brown. Check your grocery store sometimes they sell ripe bananas in bulk for a discount.
- Milk: For best results use whole milk. If using plant-based milk you’ll usually need to cut the amount in half.
- Cake Mix: I like the flavor and color of yellow cake mix for this recipe, but feel free to use your favorite.
How To Make Banana Pudding Poke Cake
- Prep work: Preheat oven and line and grease pan.
- Make cake batter: Combine cake mix. ingredients called for on the box and bananas.
- Bake: Bake until a toothpick inserted in the center comes out clean.
- Make Filling: Combine pudding and mik. Pour over cake.
- Top: Top with cool whip, vanilla wafers, and sliced bananas.
How To Quickly Ripen Bananas
- Quick: Put the bananas in a brown paper bag with an apple or banana that is already ripe.
- Quickest: Peel and place them in the microwave for 10 seconds on high power.
Make-Ahead
Poke cakes are perfect to make ahead and are actually better the second day. The benefit of making it ahead is that you can avoid some of the prep work on a busy evening. All the more time for relaxing with family and friends over this delicious dessert! Makeup to 2 days in advance.
Leftovers
Storage: Store in the fridge for up to 4 days. Wrap tightly in plastic wrap.
Freeze: Freeze for up to 3 months. I suggest freezing without the sliced bananas and vanilla wafers. Thaw overnight in the fridge.
Pro Baking Tips
- Check with the produce guru at your grocery store. Mine has super cheap ripe bananas once a week that are perfect for baking!
- Line your baking pan with foil for easy cleanup.
- Poke holes using the handle of a wooden spoon.
- Poke holes around 1-2 inches apart to ensure flavor in every bite.
- Cool the cake completely before adding the whipped topping or it will melt off.
- Add bananas just to the slices you’ll be serving so they don’t turn brown. You can also dip them in a bit of lemon juice to prevent this.
Craving more cake?
Chocolate Cake With Chocolate Buttercream
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Banana Pudding Poke Cake
Ingredients
- 1 Box Yellow Cake Mix + Ingredients called for on the box
- 4 Ripe Bananas Mashed
- 2 Boxes Instant Banana Pudding
- 3 Cups Whole Milk
- 8 Ounces Extra Creamy Cool Whip Thawed
- 2 Bananas Sliced
- 1 Cup Vanilla wafers Crushed
Instructions
- Heat oven to 350°F. Grease and dust a 9x13 pan with flour.
- In a large bowl, combine cake mix, ingredients called for on the box, and bananas until well combined.
- Bake for 38-40 minutes or until a tooth pick inserted in the center comes out clean. Immediately poke holes in cake using the handle of a wooden spoon.
- Whisk milk and pudding mix together until thickened.
- Pour pudding mix over top of cake. Refrigerate for 1-2 hours.
- Serve with cool whip, sliced bananas, and crushed vanilla wafers.
- Store in the refrigerator.
Notes
Ingredient Notes
- Banana Pudding: Be sure to use Instant pudding, not cook and serve or it will not thicken.
- Bananas: You want them too ripe, but not too brown. Check your grocery store sometimes they sell ripe bananas in bulk for a discount.
- Milk: For best results use whole milk. If using plant-based milk you'll usually need to cut the amount in half.
- Cake Mix: I like the flavor and color of yellow cake mix for this recipe, but feel free to use your favorite.
Pro Baking Tips
- Check with the produce guru at your grocery store. Mine has super cheap ripe bananas once a week that are perfect for baking!
- Line your baking pan with foil for easy cleanup.
- Poke holes using the handle of a wooden spoon.
- Poke holes around 1-2 inches apart to ensure flavor in every bite.
- Cool the cake completely before adding the whipped topping or it will melt off.
- Add bananas just to the slices you'll be serving so they don't turn brown. You can also dip them in a bit of lemon juice to prevent this.
Nutrition
My new favorite cake.
Pinned to Night Time Snacking 🙂 🙂 🙂 Thank you !
My favorite time of the day! Thanks for pinning.