There’s just something about a dessert made with bananas that makes me so happy. This banana cream pudding cake is one of those comforting recipes I found tucked inside my grandmother’s recipe box—written in fading ink, with a few smudges from years of use, and always marked as a big hit. It was a potluck favorite!
I can still picture her kitchen on a warm afternoon, a bunch of overripe fresh bananas resting on the counter just waiting for her to make them into something delicious.
She never wasted a thing, so no matter how overripe and brown a bunch of bananas became, Grandma always worked her magic and turned them into something special. Nothing fancy—just simple ingredients, a little patience, and a whole lot of love. That’s exactly the spirit behind this easy recipe.
This cake is what I like to call the best of both worlds: everything you love about banana pudding and banana cream pie, all baked into a soft, tender cake form. It’s part banana cake, part creamy dream, and completely irresistible.
Why This Banana Cream Pudding Cake Works
This isn’t just any cake. It’s a luscious banana pudding poke cake made with a yellow cake mix (or your favorite box cake mix) and layered with flavor. The mashed bananas baked right into the batter give it that rich, homemade taste, while the creamy pudding mixture adds a cool, silky texture that soaks into every bite.
The magic really happens after the baked cake comes out of the oven. Once it cools, you’ll poke holes all over the top of the cake—a step my grandmother would have found both practical and a little fun. Those little pockets are what allow the vanilla pudding (made with instant pudding) to seep deep into the cake, creating that signature moist, melt-in-your-mouth texture.
Easy Banana Cream Pudding Cake
If banana cream pie and banana pudding had a baby...it would be this delicious banana cream pudding cake!
Ingredients
- FOR THE CAKE:
- 1 (15.25-ounce) yellow cake mix
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 3-4 overripe bananas, mashed
- ¾ cup water
- ¼ cup vegetable oil
- 3 eggs
- FOR THE TOPPING:
- 1 (5.1-ounce) box vanilla instant pudding
- 2 cups milk
- 1 cup vanilla wafers, crushed
- 3 bananas, cut into banana slices
- 2 cups heavy cream (for whipped cream)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Grease and lightly flour a 13x9 baking pan. Preheat oven to 350.
- Combine all cake ingredients in a large bowl. Beat on medium speed for 2 minutes until batter is smooth and creamy.
- Pour the batter into a greased 9×13-inch pan and bake at 350°F for 30–35 minutes, until golden and set.
- Remove cake from oven and let cool completely to room temperature. This step matters—if the cake is too warm, the pudding won’t settle properly.
- Using the handle of a wooden spoon, gently poke holes (not all the way through the cake, about 2/3 of way deep) all over the top of the cake, about an inch apart. Set aside.
- In a medium bowl, whisk together the pudding mix and milk for about 2 minutes until thickened into a smooth pudding mixture. DO NOT OVERMIX OR PUDDING WILL BECOME TOO THICK. You want it to be almost pudding but still to be somewhat pourable so it will thicken up in the poke holes.
- Pour it slowly over the cake, spreading evenly and encouraging it into the holes. Don’t rush this part—the more that seeps in, the better the texture.
- Cover the cake with plastic wrap and chill for at least 30 minutes. This gives everything time to set and develop flavor.
- When you're ready to serve, make the whipped cream.
- In a large chilled bowl, whip the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then beat again at medium speed until light and fluffy.
- Spread the whipped cream over the chilled cake. Garnish with fresh bananas and crushed vanilla wafers. You can also make the whipped cream a few hours before serving, spread over the cake and put back in the refrigerator. Just make sure you've given the pudding layer plenty of time to set up before adding the whipped cream.
Notes
Be sure the follow the ingredients listed for the cake batter...NOT what is on the cake box.
You can substiute a Cool Whip topping for the whipped cream, but it's so easy to make homemade and I really think it's worth the minimal effort!
A Few Sweet Memories & Tips
This cake reminds me of family gatherings where desserts were never complicated, just made with care. It’s the kind of recipe you bring to a potluck and come home with an empty pan.
A few helpful tips from my kitchen:
- The riper your bananas, the better your banana cake flavor will be
- Chill time is key—don’t skip it
- I think it’s best to add the whipped cream just before serving. BUT, if you’re taking this to a potluck, spread the whipped cream and let it chill on the cake for a few hours so it holds up better for the event.
Storage Tips
Cover leftovers with plastic wrap or transfer slices to an airtight container. Store in the refrigerator for up to 3 days (though in my experience, it rarely lasts that long).
I hope you enjoy making and eating this tasty banana cream pudding cake. It’s such a light, flavorful way to enjoy dessert… and use up those dark bananas too! I hope this cake turns an ordinary day into something a little sweeter!
From my kitchen to yours,
Jill
