Real Recipes From Real Home Cooks ®

banana cream pie poke cake

Recipe by
Robynne Glenn
Lake Arrowhead, CA

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 ingredients as I cook. Therefore it has been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

yield 12 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For banana cream pie poke cake

  • 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
  • 3 medium
    bananas, thinly sliced
  • 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)
  • 12
    mini nilla wafers, and 15 crushed

How To Make banana cream pie poke cake

  • 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

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