Banana Pudding Poke Cake

Your favorite Banana Pudding dessert turned into a delicious cake! Banana Pudding Poke Cake uses a boxed cake mix layered with rich banana pudding, real slices of fruit, and a homemade whipped topping.

Poke cakes like this Banana Pudding Poke Cake are so fun and easy to make! All you need do is bake a cake in a pan, poke holes in it, and pour in your filling (in this case, instant banana pudding).

The pudding seeps into the holes in the cake, making it moist and rich, and extra flavorful.

Then we’ll top it with sliced ripe bananas, whipped cream, and crushed Nilla wafers, just like you’d find in a classic banana pudding dessert.

Another version of a poke cake is my Better Than Sex Cake, which uses chocolate cake and chocolate pudding to make a decadent, irresistible dessert!

Why You’ll Love This Recipe

1. Semi-Homemade Cake Recipe– A boxed yellow cake mix and banana instant pudding make this poke cake recipe super simple to throw together! Fresh whipped topping and bananas add just enough homemade flair.
2. Traditional Flavors – If you love the classic Banana Pudding, banana pudding cheesecake, or Banana Icebox Cake, you’ll also love this banana poke cake! It has all the familiar flavors and textures, including whipped cream, ripe bananas, and vanilla wafers.
3. Easy to Make Ahead or Travel With – Make this cake a day ahead of time, it keeps easily in the fridge. Banana Pudding Poke Cake is always a hit at potlucks and parties too. If you have a 9×13-inch baking pan with a lid, you’re ready to go!

Ingredients In Banana Pudding Poke Cake

Here’s what you need to make this layered banana cake:

• Cake Layer: A boxed yellow cake mix, plus eggs, melted butter, and a little bit of extra vanilla extract makes the perfect base layer for this cake. Ignore the instructions on the box, and use the recipe instructions to make the cake batter instead.
• Banana Pudding: Again, ignore the instructions on the package of Instant banana pudding mix. You simply need to mix it with cold milk to make this luscious filling. Be sure to use instant pudding, rather than the cook and serve type.
• Whipped Topping: I like to make fresh sweetened whipped cream for this cake because it’s really simple to do! You can also use a container of whipped topping if you prefer.
• Bananas: There’s a layer of sliced bananas under the whipped topping! Be sure to use ripe bananas that are yellow and have maybe just a few brown spots.
• Vanilla Wafers: An homage to the classic banana pudding recipe, these add some texture and crunch to the top of the cake.

Looking for more cake mix recipes? Try my easy Cake Mix Cookie Bars, or delicious cinnamon swirled Honey Bun Cake!

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Banana Pudding Poke Cake

1. Bake the Cake: Preheat the oven to 350°F/180°C, and spray the bottom of a 9×13-inch baking dish with baking spray. Set aside. In a bowl, whisk to gether milk, eggs, melted butter, and vanilla extract. Then add the cake mix powder and whisk until just combined. Pour the mixture into the prepared pan, and bake for about 25 minutes. Allow the cake to cool completely.
2. Mix the Pudding: After the cake has cooled, mix together banana instant pudding mix and cold milk. Whisk for 2 minutes, or until slightly thickened but still pourable.
3. Poke Holes: Use the end of a wooden spoon to poke holes in the cooled cake about 1 inch apart.
4. Spread and Chill: Pour the banana pudding into the holes of the cake, and spread an extra over the top. Chill in the fridge for 1 hour.

1. Make the Whipped Topping: In the bowl of a stand mixer or in a bowl with a hand mixer, combine heavy whipping cream with powdered sugar and vanilla. Whip until soft peaks form.
2. Layer with Bananas: Cover the pudding layer with sliced bananas in an even layer.
3. Add Toppings: Now spread the whipped cream over the bananas. Garnish with more bananas and crushed vanilla wafers before serving.

Recipe Tips

• Make large holes in this poke cake. For poke cakes with syrups or gelatin added to them, I often make small holes with a skewer or fork, but for this cake with banana pudding, holes made with the end of a wooden spoon are a perfect size.
• Let the cake cool first. Poke the holes only when the cake is fully cooled to room temperature.
• Don’t try to make the pudding ahead of time. You want it to be freshly mixed when you pour it into the cake, or it will set up and not flow freely into the holes you poked.
• If you like, this cake can be topped with about 8 ounces of whipped topping instead of fresh whipped cream. You don’t need to add sugar or vanilla to the whipped topping as it’s already sweetened. 
• It’s much easier to spread whipped cream over sliced bananas than to spread it over pudding, so be sure to do the layers in order! Cake, then pudding, then bananas, then topping. 
• Some versions of this recipe leave out the bananas, but I really enjoy them! Feel free to leave them out, you’ll have plenty of banana flavor from the pudding.

Storing Tips

This cake will store well for 2-3 days in the refrigerator. Be sure to cover it!

I don’t recommend freezing this recipe, as the pudding will not be quite the same once thawed.

What To Serve With Banana Poke Cake

This banana pudding cake is the perfect dessert for any occasion! I especially like to make banana desserts in the summertime, so try this recipe the next time you’re making BBQ Chicken or Veggie Kabobs on the grill.

Recipe FAQs

More Easy Cake Recipes

Eclair Icebox Cake

Heaven on Earth Cake

Hot Milk Cake

Better Than Sex Cake

Have fun making this delicious banana pudding poke cake! It’s so simple using a boxed cake mix and a few homemade touches make it super special. Don’t forget to Pin it! You can find it again the next time you need an easy dessert recipe.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 19 votes

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Banana Pudding Poke Cake

Prep Time: 20 minutes mins

Cook Time: 25 minutes mins

Chilling Time: 1 hour hr

Total Time: 1 hour hr 45 minutes mins

Author: Diana

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Easy Banana Pudding Poke Cake starts with a boxed cake mix layered with banana pudding, real slices of fruit, and a homemade whipped topping.

12 large slices

Easy Banana Pudding Poke Cake starts with a boxed cake mix layered with banana pudding, real slices of fruit, and a homemade whipped topping.

Equipment

• 13 x 9 inch baking pan
• Mixing Bowl
• wooden spoon
• Whisk
• Hand mixer

Ingredients 

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For the cake

• ▢ 1 cup (240 ml) whole milk or 2%
• ▢ 4 large eggs at room temperature
• ▢ ½ cup (1 stick) (113 grams) unsalted butter melted
• ▢ 1 teaspoon pure vanilla extract
• ▢ 15.25- ounce (430 grams) yellow cake mix
• ▢ 4 bananas sliced
• ▢ ¼ cup crushed vanilla wafers

For the banana pudding

• ▢ 3 cups (720 ml) whole milk cold (or 2%)
• ▢ 5.1- ounce (145 grams) package banana instant pudding

For the topping

• ▢ 1 ½ cups (360 ml) heavy whipping cream
• ▢ ¼ cup (25 grams) powdered sugar
• ▢ 1 teaspoon pure vanilla extract

Instructions 

• To make the cake, preheat the oven to 350°F/180°C, and spray the bottom of a 9×13-inch baking dish with baking spray. Set aside.
• In a bowl whisk together milk with eggs, melted butter, and vanilla extract. Add cake mix powder, and whisk until just combined. Pour the mixture into the prepared pan, and bake until a toothpick comes out clean out of the center of the cake about 25 minutes. Remove from the oven, and allow to cool completely.
• Use the end of a wooden spoon, and poke holes in the cake about 1 inch apart.
• To make the banana pudding: In a separate bowl, combine the milk with instant pudding powder and whisk for 2 minutes or until slightly thickened but still pourable.
• Pour the banana pudding into the holes of the cake, then chill in the fridge for about one hour.
• Layer the sliced bananas all over the cake in a single layer.
• Make the whipped cream topping: In a bowl of a stand mixer or in a bowl and using a hand mixer, combine heavy whipping cream with powdered sugar, and vanilla, and whip until soft peaks form.
• Spread the topping on the bananas, garnish with more banana slices and crushed vanilla wafers. Slice and serve.

Notes:

• If you like, this cake can be topped with 8 ounces of whipped topping instead of fresh whipped cream. You don’t need to add sugar or vanilla to the whipped topping as it’s already sweetened. 
• It’s much easier to spread whipped cream over sliced bananas than it is to spread it over pudding, so be sure to do the layers in order! Cake, then pudding, then bananas, then topping. 
• Some versions of this recipe leave out the bananas, but I really enjoy them! Feel free to leave them out, you’ll have plenty of banana flavor from the pudding.
• To Store: Store this cake in the refrigerator, covered, for 2-3 days. If not serving right away, wait to add the bananas and cookie crumbs to the top. 

Nutrition Information

Calories: 477kcal, Carbohydrates: 59g, Protein: 7g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 119mg, Sodium: 409mg, Potassium: 336mg, Fiber: 2g, Sugar: 38g, Vitamin A: 920IU, Vitamin C: 4mg, Calcium: 209mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen