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Banana Pudding Poke Cake Recipe

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A decadent banana pudding poke cake featuring moist vanilla cake infused with homemade banana pudding, layered with fresh banana slices, whipped cream, and crunchy vanilla wafers. It’s a crowd-pleasing dessert perfect for celebrations, potlucks, or family gatherings.

Ingredients

2 cups whole milk, divided

2 tablespoons cornstarch

1/4 teaspoon salt (for pudding)

2/3 cup granulated sugar (for pudding)

1 large egg, room temperature

2 large egg yolks, room temperature

3/4 cup heavy cream (for pudding)

2 tablespoons unsalted butter (for pudding)

1 1/2 tablespoons pure vanilla extract (for pudding)

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (for cake)

1 cup unsalted butter, room temperature

1 1/2 cups granulated sugar (for cake)

3 large eggs, room temperature

1 tablespoon pure vanilla extract (for cake)

1 1/4 cups buttermilk, room temperature

Banana slices

1 1/2 cups heavy cream (for topping)

2 tablespoons powdered sugar

1/8 teaspoon salt (for whipped cream)

1 teaspoon pure vanilla extract (for whipped cream)

Vanilla wafers

Instructions

  1. Add all but 1/4 cup of the whole milk to a saucepan.
  2. Whisk the remaining milk with the cornstarch until smooth and stir into the saucepan.
  3. Heat over medium, stirring frequently until nearly boiling.
  4. In a separate bowl, beat the pudding salt, sugar, egg, and egg yolks until pale and ribbon-like.
  5. Slowly whisk 1 cup of the hot milk mixture into the eggs, then repeat with another cup to temper.
  6. Pour the tempered egg mixture and 3/4 cup heavy cream back into the saucepan and cook until thickened.
  7. Remove from heat and stir in 2 tablespoons butter and 1 1/2 tablespoons vanilla extract.
  8. Transfer to a container, press plastic wrap onto the surface, and chill for at least 5 hours.
  9. Preheat oven to 350°F and grease and flour a 9 x 13-inch baking pan.
  10. Whisk together flour, baking powder, baking soda, and cake salt.
  11. Beat 1 cup butter with 1 1/2 cups sugar until light and fluffy, then beat in the 3 eggs.
  12. Add one-third of the flour mixture, half the buttermilk and cake vanilla, then half the remaining flour, the rest of the buttermilk, and finally the remaining flour, mixing just until combined.
  13. Spread batter into the prepared pan and bake for 30 to 40 minutes until a toothpick comes out clean.
  14. Cool the cake completely, then poke holes all over using the handle of a wooden spoon.
  15. Spread about half of the chilled pudding over the cake, ensuring it fills the holes.
  16. Arrange banana slices over the pudding layer.
  17. Whip 1 1/2 cups heavy cream with powdered sugar, 1/8 teaspoon salt, and 1 teaspoon vanilla until fluffy.
  18. Spread the whipped cream over the bananas.
  19. Top with vanilla wafers and additional banana slices before serving.

Notes

  • Prepare the cake a day ahead for even better flavor.

Instant pudding can be substituted, but homemade provides a richer taste.

Add caramel sauce, chocolate chips, or toasted pecans for variation.

Use boxed vanilla or yellow cake mix for a shortcut.

Lightly coat banana slices with lemon juice to slow browning.

Store covered in the refrigerator for up to 3 days and serve chilled.

Freezing is not recommended because the pudding and whipped cream may separate.

Nutrition

Find it online: https://chocolatecoveredamy.com/banana-pudding-poke-cake-recipe/