This rich, creamy, fluffy, and moist banana pudding poke cake is a favorite indulgence. Made from scratch, it’s surprisingly simple to prepare and delivers comforting banana, butter, and vanilla flavors in every bite.
If you enjoy classic Southern banana pudding, you’ll love this luscious poke cake. It’s an easy crowd-pleaser that slices beautifully and tastes even better the next day.
Each piece of this buttery cake is filled with banana pudding, then topped with fluffy whipped cream and crunchy crushed vanilla wafers. Every slice is equally flavorful—no need to fight over the edge or center!
Ingredient Notes
See the recipe card below for full ingredient amounts and detailed instructions.
- Banana Pudding – Instant banana pudding mix works well, or use your favorite homemade pudding for extra creaminess.
- Vanilla Wafers – Crushed for a crunchy topping that contrasts the creamy pudding.
- All-Purpose Flour – Keeps the cake light and tender.
- Sugar – Granulated sugar gently sweetens the cake.
- Eggs – Bind the batter and add structure.
- Butter – Salted and softened for easy creaming and rich flavor.
- Heavy Cream – Adds moisture and richness to the cake and is used to make the whipped topping.
- Leavening Agents – Baking powder and a touch of baking soda create a fluffy texture.
- Whipped Cream Frosting – Made from heavy cream and powdered sugar, whipped to stiff peaks.
How to Make Banana Pudding Poke Cake
Preheat your oven to 350°F. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs and one cup of the heavy cream, mixing until combined. Gently fold in the all-purpose flour, baking powder, and baking soda until the batter is smooth and free of dry streaks.
Pour the batter into a well-greased 9×13-inch baking dish and bake for about 40–45 minutes, or until a toothpick in the center comes out clean. Remove from the oven and, while the cake is still warm, use the handle of a wooden spoon to poke holes across the surface so the pudding can seep in. Chill the cake for about 30 minutes before finishing.
Prepare the banana pudding according to the package directions for instant mix, or use a chilled homemade pudding. In a separate bowl, whip the remaining heavy cream with powdered sugar to stiff peaks and set aside.
Spread the banana pudding evenly over the cooled cake, making sure to fill each hole. Top with the whipped cream frosting and sprinkle with crushed vanilla wafers. Chill briefly to set, then slice into 12 pieces and serve.
Recipe Tips
- Make sure the cake is completely cool to the touch before adding the pudding and whipped cream; if the cake is warm, the toppings can become runny.
- Garnish with fresh banana slices or slivered almonds for extra flavor and texture in addition to the crushed vanilla wafers.
- Avoid overmixing the batter. Mix just until combined to keep the cake tender and light.
- Pipe the whipped cream onto the cake, then smooth with a spatula to avoid blending the topping with the pudding beneath.
How To Store Cake
Store the cake in the refrigerator for up to 3 days. Keep it covered tightly with plastic wrap or transfer slices to an airtight container.
Recipe FAQs
What is the best way to poke holes in a poke cake?
Use the handle of a sturdy wooden spoon (about 1/4 to 1/2 inch in diameter) to poke several holes across the surface. Larger holes let more pudding soak into the cake, giving you more flavor in every bite.
What if my banana pudding is too thick?
If the pudding thickens after chilling, whisk in 1–2 tablespoons of milk at a time until it’s thin enough to pour into the cake holes.
Do you poke holes when the cake is hot or cold?
It’s easiest to poke holes when the cake is still warm from the oven because it’s more pliable and less likely to crumble. Let it cool slightly before pouring in the pudding so the toppings don’t get too warm.
If you love bananas, cake, and pudding, this poke cake brings them together into a moist, tender dessert packed with smooth banana flavor.
Banana Pudding Poke Cake Recipe
Ingredients
- 2 cups granulated sugar
- 1 cup softened butter
- 3 large eggs
- 4 cups heavy cream (divided)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup powdered sugar
- 4 cups banana pudding
- 1½ cups crushed vanilla wafers
Instructions
- Preheat the oven to 350°F (175°C).
- Cream the butter and granulated sugar with an electric mixer for about 3 minutes until light and fluffy.
- Add the eggs and 1 cup of heavy cream and mix until combined.
- Gently whisk in the flour, baking powder, and baking soda until no dry clumps remain. Pour the batter into a greased 9×13-inch baking dish.
- Bake 40–45 minutes, or until a toothpick in the center comes out clean. Remove and use a wooden spoon handle to poke holes throughout the warm cake. Chill for 30 minutes.
- Prepare instant banana pudding according to package directions or use chilled homemade pudding.
- Whip 3 cups heavy cream with the powdered sugar to stiff peaks and set aside.
- Spread the banana pudding over the cake, making sure to fill each hole. Top with whipped cream and sprinkle with crushed vanilla wafers.
- Slice into 12 pieces, serve, and enjoy.
Notes
Instant banana pudding is convenient and works well here, but homemade pudding is an excellent alternative. Don’t add the pudding or whipped cream while the cake is still warm—wait until it’s cool to avoid runny toppings. Store covered in the refrigerator for up to 3 days.
Nutrition
- Calories: 777 kcal
- Carbohydrates: 82 g
- Protein: 8 g
- Fat: 48 g
- Saturated Fat: 29 g
- Sugar: 51 g
- Cholesterol: 171 mg
- Sodium: 421 mg
The nutritional information is approximate and provided as a guideline; results vary by ingredients and preparation.