Creamy, dreamy banana pudding cake is super easy to make, packed with rich banana flavor, and bursting with silky pudding in every bite!
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My Easy Banana Pudding Poke Cake
My whole family, including me, always goes crazy for my banana pudding. One day, I found myself craving that amazing flavor but wanting something a little more like a cake, and this recipe for banana pudding cake came to life!
I use a really easy banana pudding on top of boxed cake mix to keep the recipe as simple as possible, but it still packs on the sweetness and flavor. To finish it off, I used crushed Nilla wafers crumbled on top to make it feel like a true banana pudding, but in cake form!
My kids are constantly asking me to make this recipe whenever we have a few extra ripe bananas on the counter. I can’t argue though because it’s a great switch up from the typical banana bread.
And, if you love a good banana recipe, try my recipes for banana pudding cookies, banana pudding brownies, banana bread using cake mix, banana pudding with condensed milk, and banana bread without baking soda.
Banana Pudding Cake Recipe Ingredients
- Bananas — ripe
- Box yellow cake mix
- Banana instant pudding
- Vanilla instant pudding
- Eggs
- Water
- Vegetable oil
- Whole milk
- Cool Whip
- Nilla wafer cookies
How to Make Banana Pudding Cake
STEP ONE: Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish.
STEP TWO: In a large bowl, whisk together the cake mix and the packet of instant banana pudding. Use a soft silicone spatula to stir in the eggs, water, and vegetable oil.
STEP THREE: Fold 1 cup of mashed bananas into the cake batter until well combined, then transfer the mixture to the prepared baking dish.
STEP FOUR: Bake for 35-40 minutes or until a toothpick inserted in the center of the banana poke cake comes out clean.
STEP FIVE: Remove from the oven and allow to cool for 20 minutes on a wire rack.
STEP SIX: Meanwhile, in a large bowl, combine 1 cup of the mashed banana and milk. Sprinkle in the remaining two packets of banana pudding, then whisk the mixture until it starts to thicken.
STEP SEVEN: Poke several large holes into the cooled cake using the end of a wooden spoon.
STEP EIGHT: Spoon the pudding mixture into the holes, concentrating on filling them until they can no longer hold any more pudding.
STEP NINE: Spread any remaining pudding mixture over the cake, making sure to get into all the corners.
STEP TEN: Let the cake sit in the refrigerator for at least 1 hour to allow the pudding to set.
STEP ELEVEN: Top with the whipped topping, using an offset spatula to decorate the top with peaks and valleys.
STEP TWELVE: Scatter with broken Nilla wafer pieces over the poke cake and top with sliced bananas.
STEP THIRTEEN: Cut and serve immediately.
Tips for Banana Poke Cake
- Make sure the mashed bananas are free of any banana chunks. This helps the banana flavor spread evenly into the cake.
- Only add the dry pudding mix to the recipe. My recipe includes all needed ingredients, so only add the dry mix and ignore the wet ingredients typically needed to make the pudding.
- Poke larger holes in the cake. I find the larger the holes are, the more pudding I get in every bite.
- Chill the banana poke cake for at least 1 hour so the pudding has time to completely set.
- Top it with fresh banana slices before serving for maximum banana flavor. I love doing this when I have more bananas to use up.
- Wait to add crushed vanilla wafers to the banana poke cake with pudding. I add them on right before I’m about to serve the cake so they stay nice and crispy.
Banana Pudding Cake FAQs
Can I Add Fresh Bananas?
I use fresh bananas inside this recipe in the cake mix and pudding layer. I also love adding fresh banana slices on top for even more flavor. I recommend waiting to add the fresh banana slices on top until you’re about to serve the dessert so they don’t turn brown.
How to Store Leftovers of This Banana Pudding Cake Recipe
Any leftover banana poke cake with pudding should be stored in an airtight container or covered in the refrigerator and enjoyed within four days.
How to Keep Bananas From Turning Brown
I recommend slicing any fresh bananas right before serving this dessert to avoid them from turning brown. If I can’t do that, I will spritz the bananas with a little lemon juice to keep them fresh.
Can I Use Other Flavors of Cake Mix and Pudding?
Yes, I love changing up the flavors in my recipe! I personally love using chocolate cake mix with banana pudding or vanilla cake mix with strawberry pudding and fresh strawberry slices on top.
Easy Banana Pudding Cake
Ingredients
For the Cake:
- 1 cup mashed bananas about 2 medium bananas
- 1 15.25-ounce box yellow cake mix
- 1 3.4-ounce package banana instant pudding
- 4 large eggs
- 1 cup water
- ¼ cup vegetable oil
For the pudding:
- 1 cup mashed bananas about 2 medium bananas
- 2 3.4-ounce packages vanilla instant pudding
- 3 cups whole milk
Top layer:
- 16 ounces Cool Whip thawed
- 15 Nilla cookies broken into small pieces
- 3 large bananas sliced
Instructions
For the cake:
- Preheat the oven to 350° F. Grease a 9×13-inch baking dish and set aside.
- In a large bowl, whisk together the cake mix and the packet of instant banana pudding. Using a soft silicone spatula stir in the eggs, water, and vegetable oil.
- Fold 1 cup of mashed bananas into the cake batter until well combined and transfer the mixture to the prepared baking dish.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow to cool for 20 minutes on a wire rack.
For the pudding:
- In a large bowl, combine 1 cup of the mashed banana and milk. Sprinkle in the remaining two packets of banana pudding. Whisk the mixture until it starts to thicken. (It’s okay if the pudding is not totally smooth). Set aside.
- Poke several large holes into the cooled cake using the end of a wooden spoon. (The larger the holes the more pudding you will get per bite).
- Spoon the pudding mixture into the holes, concentrating on filling them until they can no longer hold any more pudding.
- Spread any remaining pudding mixture over the cake making sure to get into all the corners. Let the cake sit in the refrigerator for at least 1 hour to allow the pudding to set.
- Top with the whipped topping, using an offset spatula to decorate the top with peaks and valleys.
- Scatter with broken Nilla wafer pieces and top with sliced bananas.
- Cut and serve immediately.
Notes
- Make sure the mashed bananas are free of any banana chunks (to give the cake and pudding a smooth texture).
- Add the Nilla wafers and banana slices just before serving so the wafers stay crisp.
- When adding the instant pudding, you are only adding the powder from the package; do not follow the instructions on the box to make the pudding.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
