Skip to Content

Banana Pudding Cake

Banana Pudding Cake is a delicious twist on the classic banana pudding. Yellow cake mix, creamy Southern banana pudding and vanilla wafers make for a delicious party cake!

 

main image for recipe of banana pudding cake

 

I love how moist this cake is! Poke cakes pack in so much moisture that every bite is rich and sweet. That’s why this banana pudding poke cake and my Coconut Poke Cake are some of my favorites. You can’t go wrong with a good poke cake!

I also love that this is one recipe I can take to any gathering and there are sure to be people who absolutely love it.  And it’s actually a lot easier than you would think.

 

Baked cake with poked holes

 

What is Banana Pudding Cake?

A poke cake is a regular cake that you then poke holes into in order to pour in a creamy filling. The filling can be things like chocolate, vanilla cream, whipped cream, pudding, pureed fruit, Jello, or condensed milk.

Usually it then has a thick top layer to cover up your holes.

In this case, it is filled with a delicious banana pudding mixture and then topped with bananas, whipped cream topping, and vanilla wafers. 

 

banana pudding being poured over poke cake

 

Banana Pudding Cake Ingredients

  • Cake Mix: I use yellow cake mix in this recipe.
  • Eggs: The binder to hold your cake together and make it rise, these are essential.
  • Water: Cake mix usually requires water to make it moist enough for the cake to actually become a cake.
  • Vegetable Oil: I use regular vegetable oil but any vegetable based oil such as olive or avocado should work also.
  • Cream Cheese: You’ll want the cream cheese to be room temperature so pull it out before starting the recipe to give it plenty of time to warm.
  • Sweetened Condensed Milk: A key ingredient in your banana pudding layer!
  • Instant Pudding: Use vanilla flavored pudding. A true southern banana pudding uses vanilla pudding, not fake laffy taffy flavored banana pudding.
  • Milk: The milk should be cold when you add it to the pudding mix for the mix to set up properly.
  • Vanilla: Adds a hint of flavor.
  • Whipped Topping: I buy the frozen whipped topping at the store and then allow it to thaw for this recipe. 
  • Bananas: I recommend not using overly ripe bananas. You want your bananas to be firm and to last until you are ready to eat them.
  • Vanilla Wafer Cookies: What is banana pudding without vanilla wafers?

 

banana pudding smoothed over cooked cake and holes.

 

How to Make Banana Pudding Cake

  • Bake Cake: Mix all the ingredients for the cake and bake it.
  • Poke Cake: Once your cake has cooled completely, use the end of a wooden spoon to poke holes in the cake.
  • Make Pudding Mixture: Cream cheese, sweetened condensed milk, pudding, milk, vanilla extract, and a portion of the cool whip all get mixed together to create a delightfully sweet southern banana pudding mixture.
  • Layer Ingredients: You want to make sure when you pour the pudding mixture onto the cake that it gets into every hole. Then layer your bananas, cool whip, and vanilla wafer cookies. Make sure your bananas are completely covered to help prevent them from turning brown.
  • Chill: Don’t leave this cake sitting out on your counters. Your bananas will turn brown way too quickly. This cake is best eaten cold so keep it chilled until you are ready to serve.

 

sliced bananas place on top of banana pudding in poke cake

 

How Long Does Banana Pudding Cake Last?

This Banana Pudding Cake should last in your fridge for up to 1 week. After a week your bananas will be too far gone. After 24 hours your vanilla wafers will also start to soften, though the flavor will still be good. Make sure you keep it covered to prevent the cake from drying out.

I recommend not adding your vanilla wafer cookies until just before serving.  And if you have leftovers, don’t be afraid of switching out soft cookies for crunchy ones!

 

cool whip spread over bananas on cake

 

Can You Freeze Banana Pudding Poke Cake?

You could try freezing, and technically it should last 2 months in the freezer, however, the wafers will become quite soft and the bananas will definitely start to gain a different texture.

If you want to prepare this cake ahead of time, make the cake and the pudding mixture as directed and then wrap and freeze.

When you are ready to eat, remove from the freezer and allow to thaw overnight in your fridge. Then add your bananas, cool whip, and vanilla wafer layers. This would be the best way to retain both flavor and texture. 

 

Vanilla wafers placed on top of cake

 

How do You Keep Bananas From Turning Brown?

That is a trick question! I’ve tried everything in the book to keep bananas from turning brown and no matter what I do, they still turn brown. Despite the grim news, here is what I can tell you: there is a method for slowing down the browning process.

Dip the bananas in a citrus juice. Lemon juice, orange juice, grapefruit juice, lime juice, etc. Any of those will slow down the browning process, but they will also carry a hint of the tang of the juice you choose.

With this banana pudding cake recipe, the bananas are fully covered in pudding and whipped topping. Because of this, the bananas should be fine long enough for you to devour this delicious cake! 

 

3 cut cake pieces on a cake stand.

 

More Cake Recipes You’ll Love…

More Fruit Desserts You’ll Love…

When you are looking for a creamy, light, and scrumptious cake, look no further than this Banana Pudding Cake. It is a hit, time after time, and such a wonderful cake to bring to every gathering.

 

Yield: 16 Servings

Banana Pudding Poke Cake

Vanilla wafers placed on top of cake

Banana Pudding Poke Cake is a delicious twist on the classic banana pudding. Yellow cake mix, creamy Southern banana pudding and vanilla wafers make for a delicious party cake!

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • Yellow Cake Mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 (8 ounce) package cream cheese, room temperature
  • 1 (14 ounce) sweetened condensed milk
  • 1 (5 ounce) package instant vanilla pudding
  • 3 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) package frozen whipped topping, thawed
  • 4 bananas
  • vanilla wafer cookies

Instructions

  1. Preheat oven to 350*F
  2. Mix Cake mix, eggs, water and oil together.
  3. Pour cake batter into a greased 9x13 casserole dish.
  4. Bake for 30 - 35 minutes or until a toothpick pressed into center of cake comes out clean.
  5. Let cake cool completely.
  6. With the end of a wooden spoon or some other long round utensil, poke holes into baked cake, ensuring holes remain open when you pull tool out.
  7. Set cake aside.
  8. In a large bowl, with a hand mixer, beat cream cheese until smooth.
  9. Slowly beat in sweetened condensed milk until entire can has been mixed.
  10. Add instant pudding and mix until smooth.
  11. Slowly add milk 1/2 cup at a time until all milk has been added.
  12. Now add vanilla extract and blend.
  13. In a separate bowl, blend half tub of cool whip until smooth. Set other half aside.
  14. Add in 1 cup of pudding mixture and mix well.
  15. Pour cool whip mixture into pudding mixture and blend - this will help prevent chunks.
  16. Pour pudding mixture over cake, ensuring it gets into every hole.
  17. Slice up bananas and place on top of pudding layer.
  18. Carefully dollop cool whip on top of bananas. Gently spread over bananas, covering entire cake.
  19. Top with vanilla wafer cookies.
  20. Chill until ready to serve.

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 298Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 323mgCarbohydrates: 43gFiber: 1gSugar: 23gProtein: 5g
Originally Posted: March 14, 2019

Photos & Text Updated: April 11, 2021

 

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe