Banana Pudding Poke Cake

Banana Pudding Poke Cake starts with a moist yellow cake mix, poked with a creamy banana pudding mixture, and then topped with homemade whipped cream. A delicious doctored-up boxed cake mix makes the perfect moist cake base for this delicious dessert!

Course Cake, Dessert

Cuisine American

Keyword banana pudding poke cake

Prep Time 15

Cook Time 25

Fridge Time 6

Total Time 6 40

Servings

Calories 367kcal

Author Jessica - Together as Family

Ingredients

Yellow Cake

4 large eggs
1 cup half and half
1/2 cup (1 stick) butter melted
2 teaspoons vanilla extract
1 box (15.25 oz) yellow cake mix

Banana Pudding Layer

2 boxes (3.4 oz each) instant banana cream pudding mix
3 cups half and half

Whipped Cream Layer

3 bananas (optional banana layer)
1 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Toppings

3 bananas
1/2 cup crushed Nilla Wafers

Instructions

Preheat the oven to 375℉. Spray a 9x13 baking pan with nonstick cooking spray. Set aside.
Make The Yellow Cake : In a large bowl using an electric hand mixer (or whisk), add the eggs, half and half, melted butter, and vanilla extract and beat until combined. Add in the yellow cake mix and beat on low speed until combined well, about 1-2 minutes.
Evenly spread the cake mix batter into the prepared pan.
4 large eggs, 1 cup half and half, 1/2 cup (1 stick) butter, 2 teaspoons vanilla extract, 1 box (15.25 oz) yellow cake mix
Bake for 18-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely at room temperature.
Once the cake has cooled, use the end of a wooden spoon to poke holes in even rows into the cake, about 1-inch apart.
Banana Pudding Layer : In a mixing bowl, whisk together the instant banana pudding mix and half and half, until it's well combined and starts to thicken - about 2 minutes.
Pour the pudding mixture over the cake making sure to fill each hole with pudding. Use a spatula to spread the remaining of the pudding evenly over top of the cake.
2 boxes (3.4 oz each) instant banana cream pudding mix, 3 cups half and half
Optional Banana Layer : Slice the bananas and layer them in a single layer over top the pudding.
^{* This banana layer will brown as it sits in the fridge during the chill time, and especially once the cake is cut into. I omit the banana layer usually and just garnish each slice with bananas instead. The banana layer does add a ton of fresh banana flavor!}
3 bananas
Make The Whipped Topping : In a mixing bowl using an electric hand mixer, or use the bowl of a stand mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Start on low speed and increase speed as needed. This will take about 4-5 minutes of beating.
Spread the whipped cream evenly over the layer of sliced bananas.
1 cups heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Cover the pan with a lid, or plastic wrap, and refrigerate for at least 6 hours to allow the pudding to set and the flavors to combine. You can refrigerate it up to overnight for even better results!
When ready to serve, garnish the entire cake with crushed Nilla wafer cookies and/or sliced bananas. You could also garnish each slice of cake before serving.
3 bananas, 1/2 cup crushed Nilla Wafers

Notes

Banana Layer : The layer of banana slices is optional - they will brown during the chill time and especially once the cake is cut into. You can soak the banana slices in lemon juice to prevent them from browning too fast if wanted. I prefer to add some banana slices to the top of each slice of cake right before serving. The layer of banana slices will add a ton of fresh banana flavor to the cake, which is yummy, but they will also brown. I choose to not add the layer of sliced banana (on top of the pudding layer) when I make this cake.

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