This Amazing Banana Pudding Poke Cake takes classic banana pudding to a whole other level! This banana cake is delicious, moist, and so easy to make with a boxed yellow cake mix, creamy vanilla pudding, whipped cream, fresh bananas, and vanilla wafers.
- 1 15.25 oz box yellow cake mix
- 3 eggs
- 1/3 cup oil
- 2 very ripe bananas, mashed
- 1 cup water
- 2 tsp vanilla extract
- 2 small (3.4 ounce) boxes vanilla instant pudding
- 3 1/2 cups of milk
- 1 tsp vanilla extract
- 2–3 medium fresh bananas, sliced
Whipped Cream Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- or 8 oz cool whip, thawed
Vanilla Wafer Crumb Topping
- 20 vanilla wafers, crushed
- 1 tbsp all-purpose flour
- 1 tbsp sugar
- 2 tbsp melted butter
- Preheat oven to 350 and spray a 9×13 glass baking dish or cake pan with non-stick cooking spray.
- In a large mixing bowl combine yellow cake mix, 3 eggs, 1/3 cup oil, 1 cup water, 2 tsp vanilla extract, and 2 ripe bananas mashed. Use an electric hand mixer and mix for about 2 minutes until smooth and creamy.
- Pour cake batter evenly into prepared baking dish and bake in the oven for 23-27 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool on a wire cooling rack for 5 minutes. Using a wooden spoon handle, poke about 30 holes evenly in the cake. Make sure you poke holes all the way to the bottom of the cake.
- Combine instant pudding mixes with milk and vanilla extract. Beat with an electric mixer for 2 minutes.
- Pour pudding mixture over the cake and spread to go down into the holes. Cover and refrigerate for 1 hour.
- While cake is chilling, prepare your homemade whipped cream by combining heavy whipping cream, powdered sugar, and vanilla extract. Whisk with an electric hand mixer on high speed until stiff peaks form (about 1 minute).
- To prepare your vanilla wafer crumb topping, combine crushed vanilla wafers, flour, sugar, and melted butter in a small bowl, and stir until combined. Spread on a cookie sheet lined with parchment paper and bake for 5-6 minutes at 350 degrees. Let cool.
- After cake has been refrigerated, top with a layer of sliced bananas, and then a layer of whipped cream. If desired, use the bottom of a spoon to make a wavy design in the whipped cream. Cover and refrigerate until ready to serve.
- Once ready to serve, top with the vanilla wafer crumb topping and more sliced bananas if desired, and enjoy!*
- I recommend letting the cake chill for a few hours before serving. You can even make this cake the day before and chill overnight. This makes it much easier to cut clean slices.
- I also recommend waiting to add the vanilla wafer crumb topping until you are ready to eat it. This will ensure the topping remains crispy and doesn’t get soggy. If you are not serving the entire cake, add to individual slices as needed.
- If you plan to add some sliced bananas to the top of your cake (like I did in the photos), wait until you are ready to serve so that your banana slices don’t turn brown. Alternatively a little trick you can use to prevent banana slices from browning is to gently stir them in a bowl with some lemon juice.
- Store leftover cake covered in the refrigerator for up to 3 days.
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