Best Banana Cream Pie Poke Cake Recipes

BANANA PUDDING POKE CAKE

Banana Pudding Poke Cake image

The flavors of banana cream pie come together in this easy and delicious poke cake!

Provided by Jessica Walker

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 7

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
2 boxes (4-serving size each) banana instant pudding and pie filling mix
3 cups cold milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Sliced bananas
Vanilla wafer cookies

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes.
With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.

Nutrition Facts : ServingSize 1 Serving

BANANA PUDDING POKE CAKE

Banana Pudding Poke Cake image

A moist, yummy cake that tastes just like banana pudding! Add some sliced bananas, dipped in lemon juice to prevent browning, layered on top of the whipped topping. Great for potlucks.

Provided by Madicakes

Categories Desserts Cakes Poke Cake Recipes

Time 45m

Yield 16

Number Of Ingredients 8

Ingredients

1 (18.25 ounce) box yellow cake mix (such as Duncan Hines®)
1 cup water
½ cup vegetable oil
3 eggs
2 cups cold milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup vanilla wafer crumbs (such as Nilla®), or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes.
Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes.
Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 49.3 g, Cholesterol 38 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 459.9 mg, Sugar 28.1 g

BANANA CREAM PIE POKE CAKE

Banana Cream Pie Poke Cake image

This cake is a crowd pleaser! If you are a fan of banana cream pie and cake; this dessert is for you! The cookie crust puts it over the top and makes it irresistible. Inspired by my Blue Ribbon Banana Cream Pie Cupcakes. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit...

Provided by Robynne Glenn

Categories Cakes

Time 1h

Number Of Ingredients 15

Ingredients

CRUST
2 c nilla wafer crumbs
3/4 c melted butter
CAKE
1 box yellow cake mix, plus ingredients to make the cake
2 small box instant vanilla or banana pudding
3 c milk
3 medium bananas, thinly sliced
FROSTING
2 c heavy whipping cream
3 Tbsp sugar or more to taste
1 tsp vanilla extract
1 tsp banana extract (only if vanilla pudding is used)
TOPPING
12 mini nilla wafers, and 15 crushed

Steps:

1. Combine Nilla wafer crumbs and melted butter thoroughly.
2. Press into 13x9 buttered baking dish.
3. Bake in a preheated 375° oven for 5 to 7 minutes or until edges begin turning a golden brown. Cool
4. Prepare cake mix according to directions.
5. Pour cake batter into baking dish; over crust. Spread evenly.
6. Bake in preheated oven at 350° for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Let cool.
7. Meanwhile prepare pudding by whisking together milk and the two boxes of pudding mix. Set aside.
8. In a large bowl, beat heavy whipping cream, sugar and vanilla until stuff peaks form (add banana extract for more banana flavor if vanilla pudding is used.)
9. Using the end of a wooden spoon, poke holes all over cake. Spread pudding over the top of the cake.
10. Top with a layer of sliced bananas. (I dip my banana slices in pineapple juice to slow down or prevent bananas turning brown- this is optional)
11. Spread frosting on top of bananas; if you want to pipe frosting on for a decorative look, reserve 1/2 cup of frosting.
12. Crush 4 regular or 12 Mini Nilla wafers. Sprinkle on top of frosting.
13. Decorate with piped frosting you reserved and the additional Nilla wafers. If you have more bananas on hand, you could add additional sliced bananas as an added touch to the top.
14. Keep refrigerated