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Banana Pudding Poke Cake

Today’s recipe feature is the Banana Pudding Poke Cake, a delicious dessert that combines the comforting flavors of banana and vanilla in a moist, fluffy, homemade cake. This dessert is created by infusing a freshly baked vanilla cake with banana cream pudding, then topping it with a layer of whipped cream and a sprinkle of toasted coconut or crushed cookies for added texture. The result is a treat that’s both simple to make and irresistibly tasty, making it a perfect choice for family gatherings or a cozy dessert at home.

Banana Pudding Poke Cake

The Banana Pudding Poke Cake is an excellent dessert for any occasion. Its base is a soft, vanilla-scented cake that gets an upgrade with holes poked throughout, allowing the banana cream pudding to seep in and create moist, flavorful pockets. The cake is then covered with freshly whipped cream, providing a light and airy contrast to the richness below.

There was a time period when my two youngest boys decided that one of their FAVORITE snacks is a sliced up banana, covered in milk, and then eaten with a spoon. They have deemed this a “banana fo fanna”. I mean, as far as snacks go it could definitely be worse, but it’s weird, right? They are an odd bunch I’m raising here. They tell me they got the idea from Bubble Guppies, but who knows really where and how they come up with this stuff.

In any event, I decided to make a proper dessert using their favorite snack as inspiration, and what I came up with was so delicious!

This Banana Fo Fanna pudding cake is a little tribute to them. They aren’t so little anymore, but I think they’ll still enjoy this cake recipe just as much.

Why you’ll love it!

  • Simple Ingredients: Utilizes common ingredients that are likely already in your kitchen.
  • Easy to Make: With straightforward baking and assembling steps, it’s manageable even for beginners.
  • Comforting Flavors: The classic flavors of banana and vanilla are a hit with all age groups.
  • Versatile: Easily adaptable with different toppings or pudding flavors to suit your taste.

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Banana Fo Fanna Pudding Cake

Banana Pudding Poke Cake shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Sugar
  • Instant Vanilla Pudding
  • Sour Cream
  • Large Eggs
  • Canola Oil
  • Vanilla Extract
  • Instant Banana Cream Pudding
  • Cold Milk
  • Heavy Whipping Cream
  • Powdered Sugar
  • Crushed Cookies
  • Fresh Sliced Bananas

How To Make Banana Poke Cake

This is just the basic overview so you know what you’re in for. When you’re cooking, make sure to use the recipe card at the bottom of the post!

  1. Prepare the Cake: Mix the dry and wet ingredients to form the batter and bake until golden.
  2. Poke and Pour: Once cooled slightly, poke the cake all over and pour the banana cream pudding over the top, ensuring it fills the holes.
  3. Chill: Allow the cake to chill in the refrigerator until the pudding sets.
  4. Whip the Cream: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  5. Garnish and Serve: Spread the whipped cream over the set pudding layer, then garnish with crushed cookies and fresh bananas before serving.
Banana Fo Fanna Cake

Banana Poke Cake FAQ

How long can I store this cake?

Refrigerate covered for up to 3 days.

Can I make this cake ahead of time?

Yes, prepare the cake and pudding layer one day in advance; add whipped cream and garnish before serving.

What are some variations?

Try using different pudding flavors like chocolate or swapping the vanilla cake for a banana cake base.

Can I use a different topping?

Yes, try toasted almonds or chocolate shavings for a different taste and texture.

Banana Fo Fanna Pudding Cake from

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Banana Poke Cake
Yield: 12 servings

Banana Fo Fanna Pudding Cake

Banana Fo Fanna Pudding Cake from

Easy and yummy pudding poke cake featuring bananas, pudding mix, whipped cream, and toasted coconut. A family favorite!

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes



  • 2 c all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sugar
  • 1 small package instant vanilla pudding, 3 1/8 oz.
  • 1 cup sour cream
  • 4 lg eggs, beaten
  • 1/2 cups canola oil
  • 2 tsp vanilla


  • 1 large box instant banana cream pudding
  • 3 cups cold milk
  • Whipped Cream:
  • 1.5 cups heavy whipping cream
  • 1/2 cup powdered sugar, or to taste
  • 1/2 tsp vanilla


  • crushed Girl Scout Shortbreads or Nilla Wafers
  • fresh sliced bananas


  1. Preheat oven to 350 degrees. Prep a 10x13 pan by buttering and flouring, or using baking spray.
  2. Put the flour, baking powder, baking soda, sugar, vanilla pudding, sour cream, eggs, oil, and vanilla in a large bowl. Mix for 3-5 minutes. Pour into prepared pan and bake for 35-40 minutes, or until the top is golden brown and a tester comes out clean.
  3. Let cool for 5-10 minutes, and then poke holes all over the cake with the bottom of a wooden spoon. Mix large box of instant banana cream pudding with milk with a whisk for 2-3 minutes, or until the pudding mix is fully dissolved, but the pudding is still very pourable. Pour all over the cake, making sure it gets into all the holes.
  4. Chill cake until fully cooled and pudding has set, about 15-20 minutes.
  5. Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread on the top of the cake. Garnish with crushed cookies and fresh sliced banana. Serve immediately.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 494Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 112mgSodium: 273mgCarbohydrates: 52gFiber: 1gSugar: 29gProtein: 8g

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Nicole Johnson

Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.

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Bethany Gott Oliver

Tuesday 30th of April 2013

Would it be too much to use banana pudding in the cake mix?


Wednesday 1st of May 2013

Probably not. If you are a huge banana pudding fan it is worth a shot!


Saturday 27th of April 2013

Your photos are stunning and your recipes sound delectable. We would love for you to share them at The Feasting Eye is still a bit new, but I think you will like what you see :-).

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