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Banana Pudding Poke Cake

This rich, creamy, fluffy, moist banana pudding poke cake is one of my favorite indulgences! It’s a from-scratch cake recipe that is surprisingly easy to make and comes together to create a dessert that’s packed with comforting banana, butter, and vanilla flavor.

If you’re a fan of classic southern banana pudding, then you’re going to love every bite of this luscious banana pudding poke cake! I find that this banana pudding poke cake is always a big hit with a crowd.

Slice of Banana Pudding Poke Cake on a plate.
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Every slice of this buttery cake is swirled with banana pudding and is topped with fluffy whipped cream and crunchy vanilla wafer pieces.

There’s no need to fight over the edge or center pieces of this poke cake - it’s all equally flavorful and delicious!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Ingredients to make banana pudding poke cake set out on the counter.
  • Banana Pudding - Use instant banana pudding mix or your favorite homemade pudding recipe will add tons of flavor and some extra creaminess.
  • Vanilla Wafers - Crushed. Adds a fun crunchy texture to the top of this gooey cake.
  • All-Purpose Flour - Gives your finished poke cake a light and springy texture.
  • Sugar - Granulated white sugar lightly sweetens the buttery cake.
  • Eggs - Bind all the other cake ingredients together.
  • Butter - Salted and softened.
  • Heavy Cream - Adds moisture and richness to your homemade butter cake.
  • Leavening Agents - Both baking powder and baking soda will add a fluffy and light texture to this rich dessert.
  • Whipped Cream Frosting - A simple whipped mixture of heavy cream and powdered sugar.

How to Make Banana Pudding Poke Cake

Two sticks of butter and sugar in a mixing bowl.
Eggs and heavy cream are added to the creamed butter and sugar in the mixing bowl.
Flour, baking powder, and baking soda are added to the wet ingredients in the mixing bowl.

In a large mixing bowl, cream together the butter and granulated white sugar until light and fluffy.

Add the eggs and some of the heavy cream and continue mixing until smooth.

Gently fold in the all-purpose flour, baking powder, and baking soda until no dry clumps remain.

Cake batter in a baking pan.
Baked cake with holes poked in the top.

Transfer the cake batter to a well-greased pan and bake until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and use the handle of a wooden spoon to poke holes throughout the surface of the cake. Allow the cake to cool.

To make the pudding, follow the directions on the instant banana pudding mix. Then, in a smaller mixing bowl, whip the remaining heavy cream and powdered sugar to stiff peaks. Set aside.

Banana pudding spread over top of cake in baking pan.
Homemade whipped cream frosting spread over top of cake with crumbled vanilla wafers in the baking pan.

Assemble the poke cake by first spreading the banana pudding over the surface of the cooled cake. Be sure that each hole is filled with the pudding.

Top the cake with your homemade whipped cream frosting and garnish with crumbled vanilla wafers.

I usually cut into 12 slices before serving. Enjoy!

Baked Banana Pudding Poke Cake in baking pan.

Recipe Tips

  • Be sure that your cake has cooled completely before you try to add the banana pudding and whipped cream frosting! If your cake is even slightly warm, it will cause the pudding and cream to turn runny.
  • In addition to garnishing this poke cake with crushed vanilla wafers, try topping it with some fresh banana slices and slivered almonds!
  • Be careful not to overmix your cake batter. The more you mix it, the more gluten will form, and the less fluffy and tender your finished banana pudding poke cake will be.
  • I like to pipe on my whipped cream and then use a spatula to spread it and even it out to avoid mixing it with the pudding.

How To Store Cake

You can store this cake in the refrigerator for up to 3 days. You can leave it in the baking dish if you tightly cover it with plastic wrap or store it in an air-tight container.

Recipe FAQs

What is the best way to poke holes in poke cake?

I find that poke cake tastes best when the holes are big! The bigger the hole, the more banana pudding will be swirled throughout each piece of cake. To do this, I like to use the handle of a thick wooden spoon between ¼ and ½ inch in diameter - to poke several holes throughout the cake.

What if my banana pudding is too thick?

After banana pudding has been chilled, it can get super thick. Try whisking in a tablespoon or two of milk. Your banana pudding should be thin enough that it can fill the holes that you poke in your butter cake.

Do you poke holes in a cake when it’s hot or cold?

I like to poke holes in my cake when it’s fresh out of the oven. The warmer your cake is, the more malleable it will be. If you try to poke the holes in your cake when it has already cooled, it’s more likely to crumble.

Slice of Banana Pudding Cake on a wooden serving spoon.

Here are a few more delicious poke cake recipes to try!

If you love bananas, cake, and pudding, then you will love this cake! It’s moist, tender, and packed with smooth banana pudding flavor.

A slice of Banana Pudding Poke Cake on a plate.

Banana Pudding Poke Cake Recipe

Author: Judy Wilson
This rich, creamy, fluffy, moist banana pudding poke cake is surprisingly easy to make and comes together to create a dessert that’s packed with delicious banana, butter, and vanilla flavors.
Prep Time 20 minutes
Cook Time 45 minutes
Cool Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 777 kcal

Ingredients
  

  • 2 cups granulated sugar
  • 1 cup softened butter
  • 3 large eggs
  • 4 cups heavy cream (divided)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup powdered sugar
  • 4 cups banana pudding
  • cups crushed vanilla wafers

Instructions
 

  • Preheat the oven to 350°F.
  • Use an electric hand mixer to whisk the butter and sugar together for 3 minutes.
  • Add the eggs and one cup of heavy cream to the mixing bowl. Whisk again for about a minute or until the mixture is combined.
  • Gently whisk in the flour, baking powder, and baking soda until no clumps of dry ingredients remain in the cake batter. Pour the batter into a 9x13-inch baking dish and bake for 40 to 45 minutes.
  • Remove the pan from the oven and use a large wooden spoon to poke holes throughout the surface of the cake. Allow the cake to cool in the refrigerator for 30 minutes.
  • If using instant banana pudding mix, follow the directions on the package to make it. You can also use homemade banana pudding.
  • While the cake is cooling, make the topping—whip three cups of heavy cream and powdered sugar into stiff peaks in a bowl. Set aside.
  • Spread the pudding over the surface of the cake followed by the whipped cream. Top the cake with your crumbled vanilla wafers.
  • Slice, serve, and enjoy!

Notes

Instant banana pudding mix works well in this recipe. To make it follow the directions on the box. You can also use homemade banana pudding if you prefer.
You don’t want your cake to be hot to the touch when you add the pudding and whipped cream. This can cause the toppings to become too warm and runny.
You can store this cake in the refrigerator for up to 3 days. You can leave it in the baking dish if you tightly cover it with plastic wrap or store it in an air-tight container.

Nutrition

Calories: 777kcalCarbohydrates: 82gProtein: 8gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 171mgSodium: 421mgPotassium: 142mgFiber: 1gSugar: 51gVitamin A: 1698IUVitamin C: 0.5mgCalcium: 88mgIron: 2mg
The nutritional information provided is approximate and should only be used as a general guideline. It is an estimate that will vary based on cooking methods and brands of ingredients used.
Did You Make This Recipe? Please Rate, Comment & Share. Thank you!
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Recipe Rating




Donna @ Modern on Monticello

Tuesday 13th of February 2024

Looks like a delicious and must try type of recipe. Pinned. Thanks so much for sharing such a yummy recipe. This post will be a feature this week. #HomeMattersParty

Sarah

Tuesday 16th of January 2024

The directions call for milk in the cake batter but there's no milk in the ingredients list so how much milk are you supposed to use

Judy Wilson

Tuesday 16th of January 2024

Hi Sara! Thanks for catching that. I have corrected it. It is one cup of heavy cream for the cake batter. I hope you enjoy it!

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