This Banana Pudding Poke Cake recipe starts with a light and fluffy cake that soaks up rich, homemade pudding, then adds layers of fresh bananas, whipped cream, and a sprinkle of vanilla wafers on top. It has the comforting flavors of banana pudding but with the texture and ease of a cake that’s perfect for your next potluck or dinner party.
Cake and Banana Pudding Combined!
This banana poke cake is a fun twist on a Southern classic. You get all the delicious layers of a creamy banana pudding with a moist cake underneath to hold it all together.
The light and fluffy cake on the bottom is made with lots of egg whites to make sure it’s the fluffiest! Once baked and cooled, poke holes all over it with the handle of a wooden spoon. This helps the pudding mixture soak into the cake, keeping it moist and infusing it with vanilla flavor.
The homemade pudding comes together just like in banana pudding. It’s basically a custard mixture that’s heated until thickened then cooled and poured over the cake.
We can’t forget the bananas, they’re sliced and added on top of the pudding layer. The entire thing is topped with homemade whipped cream and vanilla wafers for that classic banana pudding finish.
This dessert is great for slicing up into squares, making it the perfect potluck dessert. Best of all, you can make it a day ahead of time, so you don’t have to stress about it. It’s a show-stopping dessert that’s worth the extra effort and is always a hit for special occasions. If your event is outdoors, this citrusy pig pickin cake is always a hit.
This does take a couple of steps which is what makes it so phenomenal. If you’re in a hurry and what to make a banana pudding quickly, go with this luscious banana pudding made with instant vanilla pudding.
The Banana Pudding Cake You Didn’t Know You Needed
- Classic: This cake has that same banana pudding flavor you love but with a layer of cake underneath for a fun twist.
- Make-ahead friendly: You can assemble the entire recipe the day before and serve the next day for a low-stress dessert.
- Perfect for potlucks: This dessert serves a large crowd, so it’s great for a party or potluck.
The Building Blocks of aDelicious Poke Cake
This is a brief list of the main ingredients you’ll need for this recipe. Don’t forget to check the recipe card for the full list.
- Cake flour: This creates a soft, light texture for the cake. If you don’t have cake flour, you can substitute it with all-purpose flour, but the cake will be a little denser.
- Lemon juice: Adds a subtle brightness to the cake and helps stabilize the egg whites when whipping.
- Bananas: These add that classic banana flavor. Make sure to use ripe, but not overripe, bananas for the best taste and texture. If they’re too ripe, they will break down and not hold their shape.
- Whipped cream: Forms the whipped topping. You can use Cool Whip in a pinch, but homemade is much better.
- Vanilla wafers: If you’re in the South, it has to be Vanilla Waffers., but realistically you can use any type of vanilla cookie or butter cookie or Chessman cookies would work here.
Your Go-To Recipe for Irresistible Banana Pudding Cake
Step One: Prepare the Cake Batter
Step Two: Bake the Cake
Step Three: Make the Pudding
Combine milk, cream, cornstarch, eggs, egg yolks, sugar, vanilla and salt and heat over medium heat, whisking constantly until it has thickened
Step Four: Whip the Cream
Step Five: Assemble the Cake
Step Six: Chill and Serve
Cover the cake and refrigerate for at least an hour. The longer it sits, the more the flavors meld. Serve chilled for a perfect dessert.
How to Keep This Dessert Fresh
To store this Banana Pudding Poke Cake, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh for about 3 days, thanks to the cake layer, which keeps it from getting soggy. You want the vanilla wafers to get soft.
Prepping Ahead
If you want to make it ahead of time, you can prepare the cake and pudding the day before. Just assemble everything and refrigerate it, and it will be ready to serve the next day.
You should also add a little lemon juice to the sliced bananas to prevent them from browning in the fridge. Just squeeze the juice over the bananas and toss them gently before layering them on the cake. If you’re serving the cake the same day, you can skip this step, as the bananas will stay fresh for a day without turning brown.
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Ingredients
Cake
- 1 ¾ cup cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter melted
- ¼ cup vegetable oil
- 1 teaspoon lemon juice
- 10 egg whites room temp ( reserve 2 of the yolks for pudding)
- 1 ½ cups sugar
- 1 teaspoon vanilla
Pudding
- 2 ½ cups whole milk
- 1 cup heavy cream
- 6 tablespoons cornstarch
- 2 eggs room temp
- 2 egg yolks room temp
- ½ cup sugar
- 4 teaspoons vanilla
- ½ teaspoon salt
- 3 tablespoons butter room temp
Topping
- 3 bananas sliced
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon gelatin optional
Instructions
- Preheat the oven to 350º. Butter a 9 x 13 baking pan.
Cake:
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a 2 cup measuring cup or microwave safe bowl, melt butter and let it cool. Add oil and whisk together.
- Wipe down the inside of a mixing bowl with lemon juice, then dry it with a paper towel. Add egg whites and beat on medium speed until light and frothy, about 2 minutes. Turn to medium-high and gradually add the sugar a little at a time. Once added beat on high until shiny and stiff peaks have formed, about 3 minutes. Add vanilla and beat to combine.
- Gently fold the flour mixture into the egg whites, then fold in the butter mixture. Pour into the prepared pan and smooth out the top. Bake for 23-25 minutes until it is slightly brown and a toothpick comes out clean. Let cool completely on a wire rack.
Pudding:
- In a saucepan, whisk together the milk, cream, cornstarch, eggs, egg yolks, sugar, vanilla and salt. Heat over medium heat, whisking constantly until has thickened, about 8 minutes. It should be pretty thick but it will continue to thicken as it cools. Remove from the heat and whisk in butter. Pour it into a glass bowl and press plastic wrap directly on the surface. Cool to room temperature, about an hour, then refrigerate for at least 1 hour or up to 2 days.
Whipped topping:
- When ready to assemble, beat the cream until slightly thickened then add the sugar and vanilla and beat until stiff peaks form, about 2-3 minutes.
Assemble:
- Use the end of a wooden spoon to place holes in the cake. Use a spatula to gently push the pudding into the holes then cover the cake with the remaining pudding. Top with a single layer of sliced bananas. Cover with whipped cream and top with vanilla wafers. Cover with plastic wrap and refrigerate for at least 1 hour.
Notes
- If making more than 1 day in advance you can sprinkle the bananas with lemon juice to prevent them from browning. This is not needed if serving the next day.
Could you use banana extract instead of vanilla extract?
If you want a stronger banana flavor you could use banana extract, I have never tried it. Instead, I would chop up about 1 cup of a banana and add it to the warm but not hot pudding mixture.