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How to Make The Best Banana Pudding Poke Cake At Home


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This banana pudding poke cake is a fun and upgraded version of your favorite traditional banana pudding. All the flavors you love in a banana pudding are in this cake—but so much better. Seriously, I’m addicted.

If you are looking for an easy and delicious banana pudding poke cake recipe, you’ve come to the right place! Make certain that you try my Chocolate Nutella and Banana Crepes as well for even more of that delicious banana taste.

banana poke cake recipe on white plate surrounded by vanilla wafers and sliced bananas

Easy Banana Pudding With Cake Mix 

Do you ever find that you’ve bought WAY too many bananas and literally have no idea what to do with them all? This is me. I feel this. This is why this recipe has become my “go-to”. Because it seems that no matter what, my family either eats 15 pounds of bananas in a week, or I have a massive amount of bananas that I’ll be mashing and slicing up to make desserts.

The best thing about this pudding cake recipe is that it takes me back to when I was young. I have such fond memories sitting and eating this and I’m so happy to share that tasty throwback with my kids.

Why We Love This Recipe

forkful of banana poke cake

Ingredients

Here are the few simple ingredients you will need in making this super easy homemade poke cake with pudding and cool whip. All of these ingredients are really easy to find in the market, or you may already have them sitting in your kitchen. 

  • 1 box of yellow cake mix
  • 1/2 cup of oil
  • 1 cup of water
  • 3 eggs
  • 2 cups of banana pudding
  • 8 oz of cool whipping cream
  • 3 bananas 
  • 2 cups of vanilla wafer crumbs
ingredients needed to make banana poke cake

Substitutions

Oil: Most recipes ask for vegetable oil. Vegetable oil is the easiest and cheapest option to use but if you opt for a healthier one, use applesauce instead. 

Whipping cream: If you do not have cool whip in your fridge, you can substitute for homemade whipped cream instead. It’s easy – just mix cold heavy cream, confectioners sugar, and a bit of vanilla extract using a high-speed mixer until you get a whipped cream-like consistency. 

Cake mix: I personally like using boxed cake mix because it saves me a lot of time, but if you have a yellow cake recipe of your own, use that!

Equipment Needed/Helpful Tools

  • Oven  
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Baking pan
  • Spatula
  • Whisker
  • Wooden spoon – for poking the cake
  • Wooden roller and zip lock bag – used for crushing the vanilla wafers
  • Fridge – to cool the poke cake and let it set
  • Electric mixer – used to make the instant banana pudding

How To Make The Best Banana Pudding Poke Cake 

Step 1

Preheat the oven to 350 degrees. Mix together the yellow cake mix, eggs, water, and oil for about 3-5 minutes. Make sure not to over-mix because this will result in a different cake texture.

banana poke cake batter in a glass dish next to bananas and crushed vanilla wafers in a white dish

Step 2

Grab a 9×13 baking pan and spray the bottom of the pan with nonstick spray. Pour the cake batter into the pan and lightly tap on the counter to help it settle. Pop it in the oven for 35 minutes. After 35 minutes, poke the middle of the cake with a toothpick to make sure that the cake is well cooked. Remove and let it sit on a cooling rack for 15 minutes before putting it in the refrigerator for another 15 minutes.

Step 3

Take the cake out of the refrigerator and make sure the cake is cool enough before you poke holes in it. Using a wooden spoon handle, poke holes throughout the cake. Leave a 1-inch space between each hole, and make sure you don’t poke too deep. Poke just about ¾ deep through the cake. 

banana cake with holes poked in it

Step 4

Pour the banana pudding across the cake, across every hole. You can use instant banana pudding to save some time.

Let it set in the fridge for about 15 minutes.

banana poke cake with pudding on top next to a banana and more pudding mixture in a glass bowl

Step 5

Evenly spread the whipped cream across the cake, covering it. Layer the sliced bananas across the top of the cake in whatever design you want. 

banana poke cake topped with bananas next to a banana

Step 6

Sprinkle some wafer crumbs on top of your cake.

Step 7

Chill the cake in a refrigerator for at least 30 minutes. Cut it into 12 even slices and enjoy! 

a slice of Banana Pudding Poke Cake, vanilla wafers, and banana slices on a white plate

Variations

Variation 1: Add a dash of cinnamon powder on top of your banana pudding poke cake to add a bit of spice and flavor.

Variation 2: Some of my friends don’t necessarily like the texture of the banana itself but would eat banana pudding. If you’re one of these people, you can skip the sliced banana on top of the cake and just put it in a separate container for people who want it.

Variation 3: Instead of using a yellow cake mix, you can use a chocolate cake mix or other flavors. This will bring your banana pudding poke cake to a whole new level. 

Topping Suggestions

For a more fun and flavorful banana pudding poke cake, try adding these toppings:

  • Crushed walnuts
  • Chocolate syrup
  • Chocolate chips
a close up of a slice of Banana Pudding Poke Cake, vanilla wafers, and banana slices on a white plate

Tips 

  • Bananas usually turn brown when exposed to air for a long time. To prevent this from happening, dip your sliced bananas into lemon juice before layering them on top of the cake. 
  • You can add in the crushed wafers later to make sure that it’s still crunchy when you eat it. Before serving the cake, sprinkle the crushed vanilla wafers on top for that extra crunch. 
  • Use an instant banana pudding mix, like I did, to save extra time. 

FAQs

How to store leftover banana pudding poke cake?

Simply put it into an airtight container and keep it refrigerated. I use airtight containers to make sure that the cake won’t dry out. 

How to make this cake if I don’t have an oven?

If you do not have an oven, you can try cooking the cake in a microwave. Just make sure to use a microwave-proof baking tray if you try this method. Microwave it for 15 minutes and check for doneness. If it still feels raw, microwave for an additional 5-10 minutes. Keep checking for doneness, so you don’t over or undercook the cake. 

Can this recipe be halved or doubled?

Doubling this recipe is easier than dividing it because you just have to put in twice as many ingredients and get a bigger baking pan and container for the cake. Whereas, dividing the recipe means you have to divide the cake mix exactly in half just to achieve this. If you still want to make just half a recipe, you can weigh your cake mix, so it’s easier to divide it.

a closeup of a slice of Banana Pudding Poke Cake, vanilla wafers, and banana slices on a white plate

More Cake Recipes

banana poke cake recipe on on white plate surrounded by vanilla wafers white plate surrounded by vanilla wafers and sliced bananas

Banana Pudding Poke Cake

This is a fast and easy cake recipe that has a great banana flavor!
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12 pieces
Calories 298 kcal

Ingredients
  

  • 1 box yellow cake mix
  • 1/2 cup oil
  • 1 cup water
  • 3 eggs
  • 2 cups banana pudding
  • 8 oz cool whipping cream
  • 3 bananas 
  • 2 cups vanilla wafer crumbs

Instructions
 

  • Preheat the oven to 350 degrees. Mix together the yellow cake mix, eggs, water, and oil for about 3-5 minutes. Make sure not to over-mix because this will result in a different cake texture.
  • Grab a 9×13 baking pan and spray the bottom of the pan with nonstick spray. Pour the cake batter into the pan and lightly tap on the counter to help it settle. Pop it in the oven for 35 minutes. After 35 minutes, poke the middle of the cake with a toothpick to make sure that the cake is well cooked. Remove and let it sit on a cooling rack for 15 minutes before putting it in the refrigerator for another 15 minutes.
  • Take the cake out of the refrigerator and make sure the cake is cool enough before you poke holes in it. Using a wooden spoon handle, poke holes throughout the cake. Leave a 1-inch space between each hole, and make sure you don’t poke too deep. Poke just about ¾ deep through the cake. 
  • Pour the banana pudding across the cake, across every hole. You can use instant banana pudding to save some time.
  • Let it set in the fridge for about 15 minutes.
  • Evenly spread the whipped cream across the cake, covering it. Layer the sliced bananas across the top of the cake in whatever design you want. 
  • Sprinkle some wafer crumbs on top of your cake.
  • Chill the cake in a refrigerator for at least 30 minutes. Cut it into 12 even slices and enjoy! 

Nutrition

Calories: 298kcalCarbohydrates: 46gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 393mgPotassium: 142mgFiber: 1gSugar: 25gVitamin A: 78IUVitamin C: 3mgCalcium: 99mgIron: 1mg
Tried this recipe?Let us know how it was!

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4 images showing the steps needed to make the title text Banana Pudding Poke Cake

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