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Banana Cream Poke Cake
5 from 14 votes

Banana Poke Cake

Prep Time30 mins
Cook Time30 mins
Chill Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: banana, cake, poke cake
Servings: 12
Calories: 491kcal
Author: Christina Hitchcock



  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup butter - melted
  • 2 bananas - mashed (use overripe bananas)
  • 1 3.4 oz box instant banana pudding
  • 2 cups milk

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup Vanilla wafers - crushed
  • Bananas - for garnish (optional)


  • Preheat oven to 350 degrees.
  • In the bowl of a stand mixer add the cake mix, eggs, water and butter.
  • Beat on medium speed for 2 minutes.
  • Meanwhile, mash bananas in a separate bowl.
  • Fold bananas into cake batter and stir until combined.
  • Pour into prepared 13x9 baking dish.
  • Bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean.
  • Allow to cool for 10 minutes.
  • Use the handle of a wooden spook to poke holes all over the top of the cake. Be careful not to go all the way to the bottom.
  • In a bowl, combine the instant pudding and milk; whisk until combined.
  • Allow pudding to set for about 2 minutes.
  • Pour slightly thickened pudding over the top of the cake. Use a spatula to spread it evenly, allowing it to fill the holes.
  • Refrigerate for at least 30 minutes.
  • Meanwhile, add whipping cream to the bowl of a stand mixer; Whip cream till soft peaks form.
  • Fold in powdered sugar and vanilla and beat until thoroughly mixed.
  • Spread the whipped cream on top of the chilled cake.
  • Top with crushed vanilla cookies and garnish with banana slices. (see note)
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I add the crushed cookies and banana garnish to the cake slices as I'm serving them.  This way the cookies don't get soggy and the bananas stay fresh.  
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