Banana Pudding Poke Cake Recipe

A slice of Banana Pudding Poke Cake on a plate.

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Banana Pudding Poke Cake Recipe

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 Time20

Cook Time45

Cool Time30

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Calories: 777kcal

Author: Judy Wilson

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
1½ 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.

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