Banana Pudding Poke Cake
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Banana Pudding Poke Cake is a delicious dessert that features a yellow cake topped with freshly sliced bananas, banana pudding, and whipped cream. It’s easy to make and perfect for any occasion.
Banana Pudding Poke Cake: A Decadent Treat
Banana pudding is a classic Southern dessert, loved for its creamy texture and rich banana flavor. Now imagine a moist, fluffy yellow cake infused with creamy banana pudding, topped with freshly whipped cream, and garnished with crunchy Nilla wafers. Each bite offers a delicious taste of the soft cake, the rich banana pudding, the airy whipped cream, and the crunchy wafers.
The Magic of Poke Cakes
You might be wondering, “What exactly is a poke cake?” It’s simple! After baking the cake, you poke holes all over it with the handle of a wooden spoon or a chopstick. This allows the filling—in our case, banana pudding—to seep into the cake, making it extra moist and flavorful. It’s a genius way to ensure every bite is packed with deliciousness.
I am definitely a fan of poke cakes. So far, I have key lime poke cake, carrot poke cake, and tres leches poke cake recipes on the site and several more to add.
Why Why You Should Make Banana Pudding Poke Cake
Ingredients and Substitutions
(Ingredients at a glance; you can find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
You will make the cake according to the cake box, but you will replace the water with milk and add mashed bananas for extra banana flavor.
- Yellow Cake Mix | This is the foundation of your cake. Yellow cake mix brings a rich, buttery flavor that pairs perfectly with the banana pudding. If you don’t have yellow cake mix, vanilla cake mix works just as well.
- Eggs (3)
- Oil | Oil keeps the cake moist. You can use any light-tasting oil.
- Milk | We are using milk instead of water in the cake mix for a richer result. You can use whole milk, 2%, or even almond milk if you prefer. You will need an additional 3 1/2 cups for the pudding.
- Bananas (3) | You need a mashed banana for the cake mix; this boosts the banana flavor in the cake itself. You also need sliced bananas to add to the filling
- Instant Banana Pudding (5.1 oz/ 6 serving box) | This is the star of the show. If you can’t find banana pudding, vanilla pudding makes a great substitute. You can use sugar-free pudding if you wish. (The 6 serving box)
- Heavy Whipping Cream | Freshly whipped cream is the perfect light and airy topping. You can use store-bought whipped cream if you’re in a pinch.
- Powdered Sugar | This sweetens the whipped cream without adding graininess.
- Vanilla Extract
- 12-15 Nilla Wafers | Nilla wafer-type cookies are the traditional cookie for banana pudding, and they add a wonderful crunch. Graham crackers or any vanilla-flavored cookie can work as a substitute.
How to Make the Banana Poke Cake
1 Make the cake: Preheat oven to 350º F. Combine cake mix, eggs, oil, and milk. Beat batter for 2 minutes, until smooth, whisk in mashed banana. Pour batter into a greased 9×13-inch cake pan. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes. Remove from oven and let cool for 10-15 minutes. Once the cake has cooled, poke holes all over the top of the cake about an inch apart with the handle of a wooden spoon.
2 Prepare the filling: Slice bananas while the cake is cooling. Combine pudding mix with milk and beat for 2 minutes. Immediately pour half of the pudding over the cake, spreading it out with a spoon, making sure to get the pudding in all the holes. Arrange the sliced bananas over the pudding, then top with the remaining pudding.
3 Top with Whipped Cream: Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over cake. Top with 12 wafers, then crumble 2-3 more wafers to sprinkle over the cake.
4 Chill and Serve: Refrigerate for 2 to 3 hours or until ready to serve.
Recipe Tips
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful they are.
- Poke Deep Holes: To ensure the pudding seeps into the cake properly, poke deep holes an inch apart.
- Don’t overbake the cake: Keep an eye on it and test with a toothpick to ensure it stays moist.
- Serve chilled: This cake tastes best when it has had time to chill in the fridge (at least 2 hours) and let all the flavors meld together.
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Variations
Here are some fun variations to try for your Banana Pudding Poke Cake:
- Experiment with toppings: While Nilla wafers are classic, you can also add a drizzle of caramel sauce or some chopped nuts for extra flavor and texture.
- Chocolate Banana Poke Cake: Use chocolate cake mix instead of yellow cake mix for a rich, chocolaty twist.
- Strawberry Banana Poke Cake: Add a layer of sliced strawberries along with the bananas for a fruity combo.
- Nutty Delight: Sprinkle chopped nuts, like pecans or walnuts, over the whipped cream for added crunch.
Storage Suggestions
If you have leftovers (though it’s hard to imagine!), store your Banana Pudding Poke Cake in the refrigerator. Cover it tightly with plastic wrap or store it in an airtight container. It will keep well for up to 3 days.
You can also freeze the cake for longer storage. Cut it into individual servings, wrap each piece in plastic wrap, and place them in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I make the cake ahead of time?
Absolutely! You can make just the cake up to 3 days ahead. Cover tightly and store in the fridge until you are ready to add the filling and whipped cream. You can also prepare the entire poke cake as directed up to one day ahead, adding the cookies and any other garnishes just before serving.
What if I can’t find banana pudding mix?
No problem! Vanilla pudding mix works just as well and still delivers a delicious flavor.
Can I use Cool Whip instead of homemade whipped cream?
Yes, pre-made whipped cream can be used. However, freshly whipped cream offers a superior texture and flavor.
How do I prevent the bananas from turning brown?
Since we are sandwiching the sliced bananas in between the pudding and whipped cream layer, they will stay fresh-looking for longer. To keep them looking good for even longer, you can lightly brush them with lemon juice before adding them to the cake. If you plan to add bananas to the top for garnish, add them just before serving
More Potluck Friendly Desserts
Did You Make Banana Pudding poke Cake?
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Print
Banana Pudding Poke Cake
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: desserts
- Method: oven
Description
Banana Pudding Poke Cake is a delicious dessert that features a yellow cake topped with freshly sliced bananas, banana pudding, and whipped cream. It’s easy to make and perfect for any occasion.
Ingredients
Cake:
- 1 Yellow cake mix
- 3 eggs, whisked
- 1/3 cup oil
- 1 cup milk
- ½ banana, mashed
Filling:
- 1 5.1 oz. box of instant banana pudding (or use vanilla if you can’t find banana)
- 3 1/2 cups milk
- 2 1/2 ripe bananas, sliced about ¼ inch thick
Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 12–15 nilla wafers
Instructions
- Preheat oven to 350º
- Combine cake mix, eggs, oil, and milk. Beat batter for 2 minutes, until smooth, whisk in mashed banana.
- Pour batter into greased 9×13 inch cake pan. Bake until a toothpick inserted into the cake comes out clean, about 30 minutes. Remove from oven and let cool for 10-15 minutes
- While the cake is cooling, slice bananas
- Poke holes all over the top of the cake about an inch apart with the handle of a wooden spoon, or something similar.
- Combine pudding mix with milk and beat for 2-3 minutes until somewhat thickened but not stiff. Immediately pour half of the pudding over the cake, spreading it out with a spoon to make sure it gets into the poke holes. Arrange sliced bananas over pudding, then top with remaining pudding.
- Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over cake. Top with 12 wafers, then crumble 2-3 more wafers to sprinkle over the cake
- Refrigerate 2 to 3 hours or until ready to serve.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 450
- Fat: 19
- Carbohydrates: 63
- Protein: 7
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