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Banana Pudding Cake

Oh my goodness! I just made the most amazing banana pudding cake, and I think I just found my new favorite treat.

With layers of creamy pudding, fresh bananas, yellow cake mix, and crushed Nilla wafers, it’s a dream come true!

Square slice of banana pudding cake served on a white plate.
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It’s so easy to make, too. This dessert will surely steal the show at your next gathering!

Easy Banana Pudding Cake

This stunning cake is made with simple ingredients and little to no effort! The flavors and textures play off each other, creating a mouthwatering bite. 

Since it uses a boxed cake mix, this treat is so easy to make. But people will think you’re a pro baker after trying it!

If you’re a fan of banana pudding, you HAVE to try this cake. It’s the ideal dessert if you want to impress without breaking a sweat!

Banana pudding cake in a baking dish.


Let’s take a look at what you need for this banana pudding poke cake:

Yellow Cake Mix – A simple yellow cake provides a rich and buttery base. Choose a high-quality brand like Duncan Hines or Pillsbury.

Eggs – They bind the cake ingredients together, giving it structure and richness. Use fresh, room-temperature eggs.

Water and Vegetable Oil – They saturate the dry ingredients and keep the cake moist and tender.

Vanilla Extract – It adds a subtle depth that complements the banana.

Very Ripe Bananas – Mash and mix them into the batter, so the riper and mushier, the better. They provide natural sweetness and intense banana flavor. 

Instant Banana Pudding Mix – This sweet, creamy layer elevates the simple yellow cake. Mix with cold milk and follow the package instructions.

Sweetened Vanilla Cream – Beat heavy whipping cream and flavor it with powdered sugar and vanilla.

Vanilla Wafers – Crush and sprinkle them on top. They add a pleasing crunch to contrast the soft cake and creamy layers.

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Fresh Bananas – Slice and layer them on top. Choose perfectly ripe bananas. They should be sweet but can hold their shape when sliced.

Banana pudding cake topped with whipped cream and crush wafers and sliced bananas.

How to Make Banana Pudding Cake

This recipe is beginner-friendly and so easy to pull off. Here’s how:

1. Prep. Preheat your oven to 350 degrees Fahrenheit. Line or grease your baking pan.

2. Mix the batter. Combine the cake mix, eggs, water, oil, and vanilla in a bowl and mix till smooth. Fold in the mashed bananas.

3. Bake. Pour batter into your pan and bake for 30-35 minutes. You know it’s done when a toothpick inserted into the center comes out with a few moist crumbs. 

4. Poke holes all over the cake. Set aside to cool completely.

5. Make the pudding. Whisk the pudding with milk until thick, about 2 minutes.

6. Poke and pour. Once completely cooled, poke the cake all over and drizzle the pudding on top. Refrigerate for 30 minutes or until the pudding sets.

7. Whip the cream. Beat the heavy cream, powdered sugar, and vanilla to stiff peaks.

8. Assemble the remaining layers. Arrange the banana slices on top. Finish it off with whipped cream and crushed vanilla wafers. Refrigerate before serving. 

9. Serve! Top the dessert with more banana slices right before serving for a pretty presentation. Enjoy!

Cake ladle lifting a slice of creamy banana pudding cake from the baking dish.

Tips for Success

Follow these tips, and your poke cake will be a hit every time.

  • Don’t overbake! Pull the cake out when a toothpick has a few moist crumbs. This prevents dryness.
  • Poke it perfectly. Poke holes while the cake is warm to prevent the top from crumbling.
  • Be patient with the pudding. Adding pudding to a hot cake can make it seep in too much. Let the cake cool entirely to keep your layers distinct.
  • Tap the pan after pouring. This will help remove air bubbles and fully fill the holes with pudding.
  • Mix up the cake mix. Both yellow and white cake mixes work well, so pick your favorite.
  • Pick your pudding. Vanilla pudding is a great substitute if you prefer a milder banana flavor.
  • Have fun with add-ins. Stir in chocolate chips, coconut flakes, or chopped nuts for extra texture and flavor.

How to Store

This cake tastes better the next day, so it’s actually better to make it in advance.

To Store: Cover the pan well and refrigerate for up to 3 days. I don’t recommend freezing it since it has a pudding layer.

More Easy Poke Cake Recipes

Holy Cow Cake Recipe (Butterfinger Poke Cake)

Lemon Poke Cake with Lemon Glaze

Tres Leches Cake with Cake Mix

Banana Pudding Poke Cake

Butterfinger Cake

Banana Pudding Cake

Course: DessertCuisine: American


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This dreamy banana pudding cake is quick, easy, and irresistible! The layers of yellow cake, pudding, fresh bananas, and crushed vanilla wafers are incredible.


  • 1 (15.25-ounce) box yellow cake mix

  • 3 large eggs

  • 3/4 cup water

  • 1/3 cup vegetable oil

  • 1/2 teaspoon vanilla extract

  • 2 very ripe bananas, mashed

  • 1 (3.4- ounce) box of instant banana pudding mix

  • 2 cups cold milk

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1/2 teaspoon vanilla extract

  • 12 vanilla wafers, crushed

  • 2 fresh bananas, sliced


  • Preheat the oven to 350°Fahrenheit (175°Celsius). Grease and flour a 9×13-inch baking pan.
  • In a large bowl, add cake mix, eggs, water, oil, and vanilla extract. Mix until smooth. Stir in the mashed bananas.
  • Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Poke holes in the cooled cake using a fork or the handle of a spoon. Let the cake cool completely.
  • While the cake cools, prepare the pudding. In a medium bowl, whisk together the pudding mix and milk until thickened, about 2 minutes.
  • Pour the pudding evenly over the cake, pushing some into the holes. Refrigerate for at least 30 minutes, or until the pudding is set.
  • Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Arrange the banana slices over the pudding. Top with whipped cream and crushed vanilla wafers. Refrigerate until ready to serve. Enjoy!


  • Poke cake while warm: Poke holes while the cake is warm to prevent the top from crumbling.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days
Banana pudding cake.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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