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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!

 

 

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.

 

 

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 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?

 

 

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.

 

 

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!

 

 

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. 

 

 

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! 

 

 

More Cake Recipes You’ll Love…

• Raspberry Lime Cake
• Apple Cobbler Cake
• Strawberry Rhubarb Upside Down Cake
• Gingerbread Loaf
• Strawberry Shortcake Cups

More Fruit Desserts You’ll Love…

• Lime Curd Puff Pastry Cups
• Pear Pie
• Key Lime Pie
• Cranberry Meringue
• Strawberry Crisp
• No Bake Lemon Cheesecake
• Blueberry Bread Pudding
• Peach Crumble Bars

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.

 

Originally Posted: March 14, 2019

Photos & Text Updated: April 11, 2021

 

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