The Best Banana Pudding Cake Recipe Ever Made

Every time I walk into a Southern potluck, I can almost smell the sweet vanilla and ripe bananas before I even see the dessert table. That’s the kind of memory this banana pudding cake brings back, the “somebody’s auntie definitely made this” kind of comfort that disappears fast once it’s sliced.

This version keeps all the classic poke cake charm, but I give it a chef’s little glow-up so it tastes downright legendary. You’ll get a moist sheet pan dessert with creamy instant banana pudding in every bite, plus a smarter finish that keeps texture where it belongs.

Why You’ll Love This Recipe

Brown butter magic: Swapping in a Brown Butter Infusion makes the yellow cake mix taste bakery-deep, with that toasted, nutty aroma that plays so well with banana.

Creamy meets fluffy: Between Instant banana pudding and Cool Whip, the middle turns into a soft, chilled cloud that hugs every poke without turning the cake gummy.

Crunch stays crunchy: I learned the hard way that Nilla Wafers can go soft fast, so this method protects that buttery snap until the last second.

Less sog, more science: The timing helps avoid weeping (syneresis) and weird texture changes like starch retrogradation, so the cake eats moist, not wet.

Ingredients and Substitutions

This banana pudding cake keeps the ingredient list simple, then relies on technique for the “wow.” Each item has a job, cake for structure, pudding for creaminess, and wafers for that nostalgic vanilla crunch.

Ingredients

• 1 box yellow cake mix
• ingredients needed to make cake: eggs, oil and water (per package directions)
• 2 3.4 ounce packages instant banana pudding
• 4 cups cold milk (whole or 2% preferred)
• 8 ounce tub frozen whipped topping, thawed
• 20 vanilla wafers, crushed

Ingredient Notes & Substitutions

Cold milk (whole or 2% preferred): Whole milk sets pudding more reliably because the extra fat supports a thicker, silkier gel, skim milk is more likely to “weep” after chilling.

Instant banana pudding: Instant is the right choice for a poke cake because it thickens without heat, “Cook & Serve” tends to soak and slump, and can turn the crumb heavy.

Vanilla wafers: Name-brand Nilla Wafers give that specific vanilla-butter profile people expect, and the texture holds up better when added at the last moment.

Yellow cake mix: The box mix is the convenience, but the brown butter transformation is the flavor, once you smell that toasted butter note, nobody will guess it started from a box.

Frozen whipped topping, thawed: It spreads in a clean, even blanket and stays stable at gatherings, homemade whipped cream works too, but it needs stabilizing if it will sit out.

How to make banana pudding cake

Brown Butter Infusion and bake the base

1. Start by browning the butter that will replace the oil in your cake mix. Melt it over medium heat until it foams, then turns golden with tiny brown specks and smells like toasted hazelnuts, then let it cool so it’s warm, not hot.
2. Prepare 1 box yellow cake mix with ingredients needed to make cake: eggs, oil and water (per package directions), using your cooled brown butter in place of the oil. Bake it as directed for a 9×13-inch cake, and enjoy how the kitchen suddenly smells like a butter cake from a good bakery.

Cool, poke, and set the pudding in place

1. When the cake comes out, let it cool for just a couple of minutes, then aim for about 100°F (38°C) before you add pudding. It should feel warm to the touch, but not steaming hot.
2. Use the handle of a wooden spoon to poke holes straight down to the bottom. Make them wide, not dainty, because a proper poke cake needs tunnels for pudding, not pinpricks that clog.
3. Whisk together 2 3.4 ounce packages instant banana pudding with 4 cups cold milk until smooth. Let it rest 1 to 2 minutes so it thickens slightly, it should still pour, but coat the whisk.
4. Pour the pudding over the cake, aiming right into the holes as much as possible. Use the back of a spoon to gently nudge pudding down, and smooth the top so it looks glossy and even.

Chill, finish, and serve with crunch

1. Refrigerate the cake for about 2 hours so the pudding sets and the crumb hydrates into that signature ultra-moist bite.
2. Once completely cooled, spread on 8 ounce tub frozen whipped topping, thawed, making soft swoops all the way to the corners.
3. Right before serving, sprinkle 20 vanilla wafers, crushed on top. Keep refrigerated so the layers stay clean and chilled.

Secrets for Perfection

The 100°F rule: Around 100°F (38°C) is the sweet spot, too hot and the pudding can loosen and slide, too cool and it won’t sink, it just sits on top like a blanket.

Wide holes win: A poke cake needs space for the pudding to travel, so go all the way down and don’t be shy. If the holes look big enough to make you nervous, you’re doing it right.

Air pockets are the quiet villain: After pouring, tap the pan lightly on the counter, then use a skewer to open any blocked tunnels. You’ll see little bubbles rise as the pudding finds its way.

Instant pudding is the structural choice: Instant banana pudding thickens on its own, which keeps the cake from collapsing. Cooked puddings can over-saturate the crumb and create a soggy, dense middle.

Pro Tips & Troubleshooting

Pro Tips

• If the cake will sit out at a party, a spoonful of powdered sugar in the topping helps it hold longer.
• Let the pudding rest 1 to 2 minutes, then pour while it’s still fluid.
• Crush the wafers ahead, but sprinkle them on seconds before serving.
• If you have extra pudding mix or wafers, those flavors shine in banana pudding cookies for snacking.

Common Mistakes to Avoid

• Using “Cook & Serve” pudding, it can waterlog the poke cake and ruin the slice.
• Whisking the pudding too long until it fully sets in the bowl, then it lands on top in blobs instead of flowing into holes.
• Poking shallow holes, the pudding can’t reach the bottom and you lose that creamy-in-every-bite effect.
• Adding crushed wafers too early, they’ll absorb moisture and turn soft.

Serving & Storage

Serving Ideas

A drizzle of salted caramel makes the whole thing taste like a fancy diner dessert, especially against the banana pudding. A tiny sprig of mint on each slice looks “Sunday best” without any effort.

For potlucks, I love portioning into little glass jars for clean layers and easy transport, and the idea is similar to an orange pretzel parfait where every spoonful shows off the stripes.

If you’re building a full dessert table, a chilled banana split dessert fits right in. Both travel well and disappear fast once folks start sampling.

Storage & Make-Ahead

This cake is at its best after a full night in the fridge, the flavor deepens and the pudding settles into the crumb. The topping and wafer crunch are happiest added close to serving, so they stay fluffy and crisp.

Store the pan airtight in the refrigerator so it doesn’t pick up “fridge tastes,” and keep it cold between servings. Food safety matters with milk-based desserts, and safe handling of milk puddings helps guide chilling and storage.

In the fridge, banana pudding cake keeps well for 3 to 4 days, though the wafers will soften over time. Freezing is possible if you freeze the cake before the whipped topping, then thaw overnight and finish fresh.

Conclusion

This banana pudding cake takes a simple box mix and turns it into something you’d proudly bring to any gathering, thanks to the brown butter depth and that smart, crunchy finish. Once you get the poke timing right, the whole dessert becomes practically foolproof.

If you like playing with flavors, a chocolate cake mix swap gives a banana-split vibe, and the same pudding method still works. The best part is watching people take one bite, then immediately go back for “just a sliver.”

Frequently Asked Questions

Why did my pudding not sink into the holes?

The holes were likely too small, or the pudding got too thick before pouring. Use a wooden spoon handle for wider tunnels, and pour after the 1 to 2 minute rest when it’s thickened but still fluid.

How long does banana pudding cake last in the fridge?

For best quality, plan on 3 to 4 days refrigerated in an airtight container. The flavor stays lovely, but the vanilla wafers gradually lose crunch the longer they sit.

Can I use homemade cake instead of a box mix?

Yes, just choose a sturdy yellow butter cake that can handle being poked and filled. A very tender, delicate crumb can collapse once the pudding settles in.

How do I prevent the vanilla wafers from getting soggy?

Hold the crushed wafers until right before serving, then sprinkle them on top. If you want extra crunch insurance, serve a small bowl of crushed wafers on the side for people to add themselves.

Can I use frozen bananas for the filling?

For this cake, frozen bananas are usually too wet once thawed, and that extra moisture can water down the topping and make the surface slick. Overripe bananas are better used in something baked through, like banana streusel muffins, where the moisture is an advantage.