This Banana Pudding Poke Cake is made for serious banana pudding lovers! Moist, fluffy yellow cake filled with banana pudding, sliced bananas, and a freshly whipped cream. Garnished with crushed Nilla Wafers and bananas for a perfect, summery treat!
You guys – not even kidding you, but this may be one of my favorite cake recipes I’ve posted!
This cake is kinda sorta OUT. OF. CONTROL. And I am so happy with it!
The weather’s been so strange here in Sacramento as of late. Some days, it’s perfect – 70s and sunny with a little breeze, and I think about upping my lease for forever. Other days, it’s in the 100s and hotter than Satan’s armpit and I’m booking one-way flights to Seattle to live forever.
Either way, I’m still looking for a fun, easy, summery dessert to have after dinner… and lunch 🙂
Enter: this Banana Pudding Poke Cake. It consists of an easy yellow cake base, poked all over and drizzled with banana pudding. The freshly whipped cream on top is kinda the perfect accoutrement. All I need in life from this point forward is this cake. Mark my words, Single Men Who Are Trying To Date Me!
This cake is simple because it doctors up cake and pudding mixes to make something extraordinary and oh so divine. No one will know this moist, supremely fluffy, deliciously creamy cake was made with a box of cake mix – I promise. And if they do know, they won’t care because it. is. the. BOMB.
So without further adieu, my friends – eat this cake STAT.
Banana Pudding Poke Cake
- FOR THE CAKE:
- 1 box yellow cake mix plus ingredients on back of box
- FOR THE PUDDING FILLING:
- 2 (3.4 oz boxes) instant banana pudding mix
- 3 cups cold milk
- About 3-4 large bananas sliced into coins
- FOR THE WHIPPED CREAM:
- 1½ cups heavy whipping cream
- 1/2 cup confectioners' sugar
- 1 cup finely crushed Nilla Wafer cookies
- Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray. Prepare the cake mix according to the package directions and pour the batter into the prepared pan. Bake for approx. 20-25 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for about 30 minutes.
- Poke holes all over the cake with the end of a wooden spoon or using a skewer or fork. Meanwhile, in a large bowl, combine the pudding mixes and cold milk until combined. Pour the banana pudding mixture evenly over the holes in the cake. Refrigerate for at least 1 hour.
- Place the sliced banana coins evenly over the top of the pudding layer on the cake. To make the whipped cream, in the bowl of a stand mixer, beat the whipping cream and confectioners' sugar on HIGH speed for about 5-7 minutes or until stiff peaks form.
- Spread the whipped cream evenly over the top of the cake and sprinkle with the crushed Nilla Wafers. Garnish with additional bananas just before serving. Store covered in the fridge, up to 2 days.
That cold, creamy, silky-smooth banana pudding filling is to-die for, people! I cannot stress enough how much I LOVE this easy cake recipe!
Have a super sweet day!