Fluffy vanilla cake and banana pudding meet to create an irresistible banana pudding poke cake that will be a favorite at your next barbecue or party! It's a luscious dessert everyone will adore.
During the summer, a banana pudding makes a perfect light, sweet treat after dinner, but I love to turn it into a cake to feed a larger crowd, especially at a party when everyone wants something a bit more substantial than pudding.
This banana pudding poke cake is perfect because of how easy it is to make, and you can make most of it in advance.
Poke cakes are great because they allow you to incorporate more than just a regular frosting into your cake.
You can fill the cake with different kinds of fillings for infinite flavor combinations like with a regular layer cake. Once I discovered them, I felt as though my whole world opened to new possibilities.
We start off with my favorite vanilla pudding recipe. You can make this a few days ahead of time, and you will have extra which is never a bad thing in my opinion!
It’s great for making a single serving of banana pudding on the side. You can use vanilla beans as called for in the recipe, but for this banana pudding poke cake, I prefer to stick with just vanilla extract.
Next is my go-to vanilla sheet cake recipe. I do cut back the sugar a little since there is plenty of sweetness in the other components of the recipe.
It is fluffy and holds up well to the infusion of pudding, bananas, and whipped cream. You can make the cake in advance, just allow it to cool down to room temperature before covering.
Do not poke any holes into the cake until you are ready to fill it.
The finished banana cream pie poke cake is actually best when left to rest in the refrigerator for a few hours after you add the pudding and whipped cream.
It allows the cake to really infuse with the pudding and banana flavors, much like a traditional banana cream pie.
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