Banana Pudding Cake
Table of Contents
Banana Pudding Cake is the banana pudding flavors that you love, but in a fluffy cake form. The combination of tender cake, soft vanilla wafers, freshly sliced bananas, and fluffy whipped cream creates an amazing Southern dessert that simply can’t be beat.
If you love banana pudding you’ll want to make Banana Pudding Pie, Banana Pudding Cookies, and Banana Bread Pudding.
Banana Pudding Cake Ingredients
You will need:
- 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
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: 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.
STEP TWO: Once baked, allow to cool slightly, then using the end of a wooden spoon, poke holes all over the cake and allow it 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 with 3 cups of milk, then pour over the cake, allowing it to seep into the holes. 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 cream 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 sliced bananas.
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.
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
This cake practically melts in your mouth thanks to the fluffy cake, creamy pudding, bananas, and whipped topping. Enjoy a slice for a birthday, special occasion, or for a weekend treat with friends or family. Serve your banana pudding cake with a scoop of vanilla ice cream and a cup of coffee to make it extra delicious.
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.
Banana pudding cake is an easy homemade cake that is the perfect mix of creamy flavors. Light and fruity, this banana cake is also creamy, moist, and best of all, easy to make. Banana lovers will rejoice over this tasty new way to enjoy their favorite banana pudding flavors.
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
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Banana Pudding Cake
- 15.25 ounces yellow cake mix (Betty Crocker Super Moist Yellow)
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 5.1 ounces instant banana flavored pudding
- 3 ½ cups whole milk, cold
- 2 to 3 bananas, peeled and sliced very thin – no more than ¼ inch thick slices
- 8 ounces cool-whip whipped topping, thawed
- 12 vanilla wafers, for garnish
- Preheat oven to 350* F. Lightly spray a 9×13 baking pan with baker’s spray. Set aside.
- In a large mixing bowl add the water, vegetable oil, eggs and contents of the yellow cake mix.
- Whisk by hand for 1 minute or until completely combined and no lumps remain.
- Pour the yellow cake batter into the prepared baking dish and bake for 30 minutes. A toothpick inserted into the center should come out clean when done.
- Once the cake is removed from the oven, using the handle of a wooden spoon, poke holes all over the cake. Allow to cool slightly on the counter while you make the instant banana pudding.
- In a large mixing bowl add the packet of instant banana flavored pudding and milk. Whisk for 2 minutes by hand until combined. You want this to still be pourable so DO NOT let it stand for the entire 5 minutes that is stated on the box directions for the pudding before pouring it into the holes poked into the warm cake.
- Pour half the banana pudding mixture over the top of the warm cake, being sure to get it into all the holes. You can use the back of a large spoon to gently push the pudding into all the holes.
- Add the remaining half of the banana pudding and smooth the pudding into an even layer over the cake.
- Place the thinly sliced banana pieces into an even layer over the entire surface of the cake.
- Spread the thawed whipped topping evenly over the banana slices and garnish with the vanilla wafers. I like to place 1 vanilla wafer into the center of each serving of cake. This way each person gets a cookie on the top of their piece.
- Refrigerate this banana pudding cake for 12 hours, or overnight, before slicing and serving.
- 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.
- 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.
- 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.
Making this for 5th Sunday singing at church.