Banana Pudding Cake

Banana Pudding Cake – doctored up cake mix with real bananas, topped with vanilla pudding, sliced bananas, whipped cream, and vanilla wafer crumbs. All the flavor of banana cream pie in cake form!

Anyone else a big fan of poke cakes? I love them because they are never, ever dry. I’ve loved traditional jello poke cakes since I was a kid, and this Chocolate Reese’s Peanut Butter Poke Cake makes me swoon!

Banana Pudding Cake

Banana cream pie and poke cake are both delicious treats. This recipe combines both of them into one spectacular dessert! You start with a cake mix, but no one will ever guess.

Five layers of flavor and texture make this cake unbelievably delicious. Tender cake, pudding, whipped cream, bananas, and crunch vanilla wafers all in one bite? Oh yes please!

I like this cake best with vanilla pudding, but if your family loves banana pudding, you can definitely use that instead. Either way, this dessert is sure to be a hit!

How to make Banana Poke Cake:

Ingredients:

• yellow cake mix
• baking powder
• baking soda
• bananas
• water
• oil
• eggs
• instant vanilla pudding
• milk
• vanilla wafers
• heavy cream
• powdered sugar
• vanilla extract

Preheat oven to 350 degrees. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes. Pour batter into a greased 9×13″ cake pan. (I use cooking spray.)

Bake cake at 350° for 30-35 minutes or till a toothpick inserted in the middle comes out clean. Cool 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 pudding mixture over the top of the cake. Get as much pudding into the holes as you can.Cover cake with plastic wrap and chill for at least 30 minutes.

Place vanilla wafers in a bag and crush with a rolling pin. Set aside. Whip cream with a hand mixer till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.

To serve, cut cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. 

Just look at all those luscious layers. Don’t you want to dig in? I know I do!

Tips for making the Best Banana Pudding Cake:

• Make sure you use overripe bananas in the cake batter, but firm bananas for the topping.
• Give the cake a few hours to chill so the pudding sets up and the flavors blend.
• Use fresh whipped cream, it tastes so much better than whipped topping.
• For prettier presentation, cut the cake into slices after the pudding is set. Add remaining toppings to each piece.

Questions about making Banana Pudding Cake:

Can I use something in place of Nilla Wafers? Yes, you can use pecan sandies, shortbread cookies, or even graham cracker crumbs if you prefer. 

How do I store leftover banana pudding poke cake: If you don’t plan on eating the cake all in one sitting, I recommend cutting it into slices with just the pudding on top and adding the banana slices, whipped cream, and vanilla wafer crumbs to each piece individually. The cake and pudding will last in the refrigerator for 3-4 days if covered tightly

Can I freeze Banana Pudding Cake? If you want to make it well ahead of time and freeze it, I recommend just freezing the cake. When you want to serve it, let it thaw and poke holes in it, then proceed with the rest of the instructions.

What can I use instead of cream? I really recommend using fresh whipped cream, but you can get by with Cool Whip or even Dream Whip.

Love banana? Make sure you check out these yummy banana recipes:

• Yummy Banana Trifle
• Banana Cream Brownie Squares
• Strawberry Banana Crepes

MORE HOMEMADE CAKE RECIPES:

• Easy Pound Cake
• Quinoa Cake
• Peanut Butter Sheet Cake Recipe
• Carrot Pineapple Cake
• Flourless Chocolate Cake Recipe

Banana Pudding Cake Recipe

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Yield: 16 servings

Banana Pudding Cake

Print

Banana cake topped with vanilla pudding, sliced bananas, whipped cream, and vanilla wafer crumbs.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Cake

• 1 (15.25oz) box yellow cake mix
• 3/4 tsp baking soda
• 1 tsp baking powder
• 3 overripe bananas, mashed
• 3/4 cup water
• 1/4 cup oil
• 3 eggs

Topping

• 1 5.1 ounce box vanilla instant pudding mix
• 2 cups milk
• 1 cup vanilla wafers, crushed
• 3 ripe bananas, sliced
• 2 cups whipping cream
• 1/2 cup powdered sugar
• 1/2 tsp vanilla

Instructions

1. Preheat oven to 350 degrees. Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
2. Pour batter into a greased 9x13" cake pan.
3. Bake cake in a preheated oven at 350° for 30-35 minutes or till a toothpick inserted in the middle comes out clean.
4. Cool cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.
5. 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. Cover cake and chill for at least 30 minutes.
6. Place vanilla wafers in a bag and crush with a rolling pin. Set aside.
7. Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.
8. To serve, cut cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 407Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 412mgCarbohydrates: 51gFiber: 2gSugar: 28gProtein: 5g

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