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Banana Pudding Cake
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This homemade banana pudding cake recipe is truly the perfect combination. The creamy pudding and fresh bananas make it light and fruity, but the cake and use of pudding makes it a creamy and moist cake.
For more amazing banana recipes, do not miss our easy banana cake or our caramel banana cake roll.
BANANA PUDDING CAKE INGREDIENTS
You’ll need:
- 1 box yellow butter cake mix (made according to the instructions on the box)
- 2 (5.1-ounce) packages of banana pudding
- 5 cups of milk, divided
- 2 (8-ounce) containers of frozen whipped topping
- 4-5 bananas
- 8-10 vanilla wafer cookies (for garnish)
SUBSTITUTIONS AND ADDITIONS
CAKE MIX: We used yellow cake mix in this recipe, but other recipes call for white cake mix, which would work just as well. There are plenty of different options for the type of box cake mix you can get in the store.
WHIPPED TOPPING: If you would prefer to make your own whipped cream instead of using Cool Whip, check out our homemade recipe here.
PUDDING: If you can’t find banana pudding or would like a subtler banana taste, you could use vanilla pudding instead.
BANANA PUDDING: If you have a favorite banana pudding recipe, you can certainly make that instead of store-bought.
MILK: We like to use whole milk for this recipe since it makes the creamiest pudding but you could also use lighter milk such as skim milk or non-dairy milk.
HOW TO MAKE THIS BANANA PUDDING CAKE RECIPE
STEP ONE: In a medium bowl, mix together the cake mix using the directions on the box. Typically it calls for water, butter, and eggs — but instead of using water, use milk. Spray a 9×13 pan with nonstick cooking spray. Pour cake batter into the prepared pan and bake according to box directions.
STEP TWO: Once baked, allow cake to cool slightly, then using the end of a wooden spoon, poke holes all over the cake and allow to cool a little more.
PRO TIP:
It’s best to make the holes in the baked cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
STEP THREE: Prepare one package of banana pudding mix with 3 cups of milk, then pour over the cake, allowing it to seep into the holes. Cover with plastic wrap and chill the cake for about 15 minutes.
PRO TIP:
When you’re pouring the pudding mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the pudding fills the holes completely.
STEP FOUR: Prepare one package of banana pudding with 2 cups of milk and 2 cups of whipped topping. Allow it to thicken.
STEP FIVE: Remove the cake from the fridge and cover the entire cake with fresh banana slices.
STEP SIX: Spread the pudding and whipped topping mixture over the entire cake like icing.
STEP SEVEN: Then cover with a layer of whipped topping and garnish with vanilla wafers.
STEP EIGHT: Chill overnight for the best result and serve your yummy cake the next day. Use a serrated knife to cut the slices cleanly.
PRO TIP:
The cake really needs to sit overnight in the refrigerator to absorb all of the liquid. If you rush this process, your cake will not absorb the liquid and could come out very wet at the bottom.
HOW TO SERVE
Enjoy this creamy banana pudding cake for a special occasion or just because. It would be delicious with a scoop of our no-churn vanilla ice cream on the side to make it extra decadent.
MORE BANANA RECIPES
STORAGE
IN THE FRIDGE: Tightly cover your banana pudding poke cake then place in the refrigerator for up to 3 days.
IN THE FREEZER: This easy recipe freezes well and will keep in the freezer for up to 3 months. Wrap the cake tightly with plastic wrap before freezing.
This banana pudding poke cake is definitely a delicious dessert that people will “go bananas” for. It’s creamy and delicious but light and fruity at the same time. It’s fun to make, and even more fun to eat.
FREQUENTLY ASKED QUESTIONS
What is a poke cake?
It’s an easy cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes a moist and delicious cake.
What do you use to poke holes in poke cake?
The handle of a wooden spoon is the best size to poke large holes in the cake
Should I store the cake at room temperature or in the fridge?
Because of the milk in the pudding, it is best to keep your banana cake in the fridge to keep it fresh. It will store for about 3 days.
MORE RECIPES YOU’LL LOVE
Banana Pudding Cake
This easy, fluffy banana pudding cake is the perfect mix of creamy flavors!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 12 hours 40 minutes
Servings 12
Ingredients
- 1 box yellow butter cake mix (made according to the instructions on the box)
- 10.2 ounces banana pudding
- 5 cups milk divided
- 16 ounces frozen whipped topping
- 4 to 5 bananas
- 8 to 10 vanilla wafers for garnish
Instructions
- Mix together the cake mix using the directions on the box. Typically it calls for water, butter, and eggs — but instead of using water, use milk. Bake in a 9 x 13 pan according to box directions.
- Once baked, allow to cool slightly, then using the end of a wooden spoon, poke holes all over the cake and allow to cool a little more.
- Prepare one package of banana pudding with 3 cups of milk, then pour over the cake, allowing to seep into the holes. Chill the cake for about 15 minutes.
- Prepare one package of banana pudding with 2 cups of milk and 2 cups of whipped topping. Allow it to thicken.
- Remove the cake from the fridge and cover the entire cake with sliced bananas.
- Spread the pudding and whipped topping mixture over the entire cake like icing.
- Then cover with a layer of whipped topping and garnish with vanilla wafers.
- Chill overnight for the best result.
Video
Notes
TIP: It’s best to make the holes in the baked cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
TIP: When you’re pouring the pudding mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the cream fills the holes completely.
TIP: The cake really needs to sit overnight in the refrigerator to absorb all of the liquid. If you rush this process, your cake will not absorb the liquid and could come out very wet at the bottom.
Nutrition
Calories: 447kcal | Carbohydrates: 84g | Protein: 7g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 762mg | Potassium: 340mg | Fiber: 2g | Sugar: 57g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 236mg | Iron: 1mg
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Comments
gislaine cloutier says
How do you keep bananas from becoming dark or does it???
Layne Henderson says
If they’re not exposed to air, they don’t brown right away. It never lasts long enough in our family to be a problem 😉
Barbara Dinkins says
I Brush or Dip My Bananas With Lemon
Layne Henderson says
Love, love, love this delicious recipe!!
Kristi says
Do you use instant pudding or cook and serve?
Layne Henderson says
Instant! 😉
Janell says
Do you use banana pudding or vanilla?
Layne Kangas says
I used banana but you could use vanilla!
Barbara Kelley says
When I sliced my bananas and you’re the little fruit fresh on my bananas before I put it on my cake and that keeps my bananas from turning 🤗🤔☹️
Debbie says
What happens if you use water instead of milk in the cake batter ?
Layne Kangas says
It won’t be as rich! The milk definitely makes it taste amazing! Enjoy 🙂
Argyleen Thomson says
I really like this recipe & I used lemon juice for keeping the bananas from getting brown when I sliced for the top of the pudding & made cream cheese icing & really was a big hit & keeps better than the cool whip & used no cookies. It was a hit & kept also,
P.S. Enjoy the recipes.
Thanks!
Lynetta says
What if you use pudding from scratch
Layne Kangas says
Hey, there – I haven’t tried it that way so I can’t say for sure how it would turn out or any adjustments you would need to make!
Gloria says
This is such a great treat – my husband and kids love it!