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.
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!
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- 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
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.
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.
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!
- 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.
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.
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.
Banana Pudding Poke Cake Recipe
- 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
- 1½ cups crushed vanilla wafers
- 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!