Get ready to wow your taste buds with the best Banana Pudding Poke Cake ever! This fun and delicious treat combines a super moist banana cake with creamy banana pudding that fills every bite with flavor. Topped with a dreamy cream cheese frosting and fresh banana slices, it’s a hit at any potluck or party. Perfect for sharing with friends and family, this cake is guaranteed to be the star of the show and keep everyone coming back for seconds. Dive into this crowd-pleasing dessert and watch the smiles appear!
The Ultimate Banana Pudding Poke Cake Recipe
Ingredients
Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup whole milk mixed with 1 tablespoon vinegar or lemon juice)
2 to 3 ripe bananas (mashed)
Pudding:
2 (3.4 oz) boxes instant banana pudding mix
4 cups cold milk
Topping (Cream Cheese Frosting):
4 oz cream cheese, at room temperature
1/4 cup butter, at room temperature
2 cups powdered sugar
1/2 teaspoon vanilla extract
1 to 2 teaspoons milk (if needed for consistency)
Additional Toppings:
2 to 3 ripe bananas (sliced)
Vanilla wafer cookies (optional)
Sprinkle top with Cinnamon
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How do you make The Ultimate Banana Pudding Poke Cake Recipe?
Recipe Instructions:
Making the Cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan.
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugars:
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 to 4 minutes.
Add Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Incorporate Bananas:
Mix in the mashed bananas until well combined.
Combine Dry Ingredients and Buttermilk:
Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Bake:
Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Poke Holes:
Allow the cake to cool for about 10 minutes. Using the handle of a wooden spoon or a straw, poke holes all over the top of the cake, about 1 inch apart.
Making the Pudding:
Prepare the Pudding:
In a large bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes, or until the pudding begins to thicken.
Pour the Pudding:
Pour the pudding mixture over the cake, spreading it out evenly and making sure it fills the holes. Gently tap the pan on the counter to help the pudding settle into the holes.
Chill:
Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set and the cake is chilled.
Making the Cream Cheese Frosting:
Cream Butter and Cream Cheese:
In a medium mixing bowl, beat the cream cheese and butter together until smooth and creamy.
Add Sugar and Vanilla:
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Adjust Consistency:
If the frosting is too thick, add milk one teaspoon at a time until you reach the desired consistency.
Top the Cake:
Spread the cream cheese frosting evenly over the chilled cake.
Adding the Toppings:
Add Bananas and Cookies:
Just before serving, slice the bananas and arrange them on top of the frosting. If desired, crush some vanilla wafer cookies and sprinkle them over the top, or arrange whole cookies around the edges.
Tips for Success:
Use ripe bananas:
The riper the bananas, the more flavor they will add to the cake.
Immediate topping:
Add the sliced bananas just before serving to prevent them from browning.
Enjoy The Ultimate Banana Pudding Poke Cake Recipe with cream cheese frosting!