Banana Pudding Poke Cake

Banana Pudding Poke Cake is a chilled, layered dessert with moist banana cake soaked in creamy banana pudding and topped with homemade whipped cream, vanilla wafers, and fresh bananas. Perfect for potlucks and parties!

Course Dessert

Cuisine American

Keyword Banana Pudding Poke Cake

Prep Time 15

Cook Time 30

Chill Time 2

Total Time 2 45

Servings servings

Calories 324kcal

Author Michelle

Ingredients

For the cake

1 box (15.25 ounce) box yellow cake mix
¾ teaspoon baking soda
1 teaspoon baking powder
3 over-ripe bananas mashed
¾ cup water
¼ cup vegetable oil
3 large eggs

Pudding Filling

2 boxes (3.4 ounces each) instant banana pudding
4 cups cold milk

Toppings

2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup crushed vanilla wafers
2 ripe bananas sliced

Instructions

Preheat oven to 350°F.
In a large mixing bowl, add all cake ingredients. Whisk to combine.
1 box (15.25 ounce) box yellow cake mix, ¾ teaspoon baking soda, 1 teaspoon baking powder, 3 over-ripe bananas, ¾ cup water, ¼ cup vegetable oil, 3 large eggs
Pour batter into a greased 9×13" cake pan, and spread evenly.
Bake at 350°F for 30-35 minutes, until a toothpick comes out clean.
Once cooled, use a round spoon handle to poke holes all over the cake about an inch apart.
In a bowl, whisk together instant pudding with milk, until smooth. Do this step quickly before the pudding starts to solidify.
2 boxes (3.4 ounces each) instant banana pudding, 4 cups cold milk
Pour pudding over cake, make sure to get as much into the poked holes as possible. Spread pudding that's left on top over the cake, gently guiding as much into the holes as possible.
Cover cake and refrigerate to set, about 2 hours.
Once the cake has completely cooled, prepare the whipped cream. In a large mixing bowl add heavy cream, powdered sugar, and vanilla. Whip on high until stiff peaks form.
Spread evenly over cake.
Sprinkle with crushed vanilla wafers.
Serve with fresh banana slices on top.

Video

Notes

Storage: Store in the refrigerator for up to 5 days. You may bring individual servings to room temperature for about 30 minutes before eating or serving.

Nutrition