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–+ servings
a square piece of banana pudding poke cake, on a plate,cake topped with banana slices and crushed vanilla wafers.
5 from 18 votes

Banana Pudding Poke Cake

Easy Banana Pudding Poke Cake starts with a boxed cake mix layered with banana pudding, real slices of fruit, and a homemade whipped topping.
Author Diana
Servings 12 large slices
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 45 minutes

Equipment

Ingredients

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

Instructions

  • To make the cake, preheat the oven to 350°F/180°C, and spray the bottom of a 9x13-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

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
Find it online: https://littlesunnykitchen.com/banana-pudding-poke-cake/