Banana Pudding Cake is a fun variation of our favourite summer staple, making your dose even easier to get. All the classic ingredients of banana pudding wrapped in an addictive cake!

Hi everyone! It’s Kellie from The Suburban Soapbox again and I’m addicted to Banana Pudding. I guess there are worse things than being an addict, but I love making banana pudding (and of course banana bread) because it’s so easy to make and you can play with the flavours endlessly by making your own versions, like this chocolate banana pudding that I could just dive into right now.

Banana pudding is such a great dessert to make for summer that I thought…why not turn this southern classic into a Banana Pudding CAKE!!

Let me tell you…this Banana Pudding Cake is one of the best recipes I have ever made. And it may even be a little easier than the Banana Pudding itself.

Yes, of course, you have to turn on the oven but it’s not that bad because I used a canned cake mix, so this recipe is not complicated at all.

What is banana pudding?

Classic banana pudding is a southern dessert made with layers of sweet banana or vanilla custard, crushed cookies and banana slices topped with whipped cream (you can find our favourite banana pudding recipe here). It is usually served in a baking dish and appears especially during the summer months as a no-bake dessert.

I really wanted to make sure that the flavour of a classic banana pudding recipe was present in the cake, so I made this cake into a Banana Pudding Poke Cake! This allowed the banana pudding to sink deep into the holes and turn the cake into a moist banana paradise.

What is a Poke Cake? And how do you make a Banana Pudding Cake?

A “Poke Cake” is exactly what it sounds like…a baked cake in which you poke holes after baking. The holes are then filled with a custard, jelly or pudding that is poured over the cake while it is still warm. This allows the flavours to infuse the cake and keep it moist.



  • 2 cups milk
  • 2 eggs, separated
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 48 Sunshine Vanilla Wafers
  • 4 bananas (well-ripened)
  • 1/4 cup sugar


  1. Scald milk in top of a double boiler over direct heat. Meanwhile, in a small bowl, combine the beaten egg yolks, 2/3 cup of sugar, salt and cornstarch. Pour about 1/2 cup of scalded milk over egg mixture, stirring to blend. Return egg mixture to remaining milk in top of double boiler and set top in place over boiling water.
  2. Cook, stirring until mixture is smooth and thickened (about 6 minutes). Remove from heat and add vanilla.
  3. Arrange alternate layers of vanilla wafers and sliced bananas in a 9-inch square cake an or in a 1-1/2 quart casserole. Pour hot custard over the top and allow to cool.
  4. Heat oven to 425 F (moderately hot oven). Beat whites until stiff but not dry. Add remaining 1/4 cup sugar gradually, continuing to beat until meringue is very stiff and glossy. Spread over pudding and brown in preheated oven for 15 minutes. Makes 6 to 8 servings.


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