A velvety banana cake is filled with chocolate pudding and topped with sliced bananas and whipped cream in this Chocolate Banana Cream Pie Poke Cake. It is completed with crushed Nilla Wafers and fudge drizzle.

I’m guessing you’ve heard about my banana cream pie fixation by now? I know I have a lot of obsessions over here, but please bear with me. I recently posted my Banana Cream Pie Popsicles, and I told you that more banana cream dishes were on the way. When I was in New York last week, I stopped by Magnolia Bakery and couldn’t resist the sign for banana pudding. It was excellent, but more like a mousse than a pudding, which is OK with me. So, if you see a copycat recipe shortly, you’ll understand why.

Returning to the Chocolate Banana Cream Pie Poke Cake. I prepared it on a Thursday night, shot it on Friday, and then had to get rid of it since I was afraid of eating the whole cake. Have you seen the images with the bite taken out of them? It was incredibly tough not to continue after the first bite. You can put two and two together if you see an empty plate in this shot.

This simple banana cake is drenched in dark chocolate pudding and topped with sliced bananas and a generous helping of whipped cream. I’ve been wanting to upload a banana cream pie poke cake, but I’m sure there are a million recipes for it. It suddenly occurred to me the other day that I could bake a chocolate version of that cake and it would be just as delicious.

I hope you aren’t sick of poke cakes yet, because I simply can’t stop and I’m not sorry.

All you need for the cake is a boxed cake mix and a few other ingredients, including mashed bananas. This recipe was altered just slightly from the book The Cake Mix Doctor. The original recipe asked for water, but I substituted buttermilk, and I skipped the banana essence in favor of vanilla. Because this cake is denser than a regular cake mix, it does not rise as high, which is just great for this cake.

If you don’t have buttermilk on hand, which, let’s be honest, who does? You might try combining 1 tablespoon of lemon juice with 1 cup of milk. I found Joy The Baker’s piece on buttermilk alternatives a long time ago and have been using it ever since. It’s not as good, but it gets the job done!

Before adding the cut bananas and whipped cream, I waited until the pudding was lovely and firm. I chopped up three bananas, which was more than plenty, but I doubt anybody would object to extra bananas. If you don’t want to create handmade whipped cream, you can always use Cool Whip instead!

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Chocolate Banana Cream Pie Poke Cake

  • Author:LEE
  • Prep Time:20 mins
  • Cook Time:25 mins
  • Total Time:45 minutes
  • Yield:12-15 slices


A velvety banana cake is filled with chocolate pudding and topped with sliced bananas and whipped cream in this Chocolate Banana Cream Pie Poke Cake. It is completed with crushed Nilla Wafers and fudge drizzle.


  • 1 box Vanilla cake mix (15 oz)
  • C Brown sugar
  • 1 C Buttermilk (or milk)
  • C Vegetable oil
  • 3 Large eggs
  • 1 tbsp Vanilla extract
  • 1 tsp Cinnamon
  • 2 medium Bananas, smashed
  • For the topping
  • 1 pkg Chocolate pudding (3.4oz)
  • 1 C Milk
  • 3 medium Bananas
  • 1 C Heavy whipping cream
  • 1 C Powdered sugar
  • 610 Nilla Wafers for topping
  • Chocolate hot fudge sauce for drizzle


  1. Preheat oven to 350F.
  2. Combine cake mix, brown sugar, buttermilk, vegetable oil, eggs, vanilla extract, and cinnamon in a mixing bowl. Just blend everything.
  3. In a mixing dish, mash the bananas and fold in the cake mix. Pour the cake mix into a 9-by-13-inch baking pan.
  4. Bake the cake for 24 to 28 minutes. Insert a toothpick into the center of the cake to check for doneness. Your cake is done when the toothpick comes out clean. Remove from oven and set aside for 10 minutes to cool.
  5. While the cake is still warm, poke holes all over the top with the end of a wooden spoon or any round item. Allow for another 20 minutes of cooling.
  6. To make the pudding filling, mix together the chocolate pudding and milk until the pudding is dissolved. Fill the holes in the cake with pudding. Refrigerate the pudding for at least 10 minutes, or until it is stiff.
  7. Once the pudding has firmed and the cake has cooled, slice the bananas and distribute them equally on top of the pudding.
  8. Freeze your mixing bowl and wire whisk to make them extremely cold. This is optional, but I generally do it.
  9. On medium-high speed, whisk heavy whipping cream. Slowly add powdered sugar, gradually raising the speed to high, and beating until stiff peaks form.
  10. If desired, top with crumbled Nilla Wafers or graham crackers and drizzle with hot fudge sauce.


*Cool Whip may be used in place of whipped cream. Cake recipe altered somewhat from The Cake Mix Doctor.

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Other recipes from Leescreamliqueur.com you may enjoy:

Chocolate Banana Cream Pie Popsicles

Triple Chocolate Poke Cake

Pina Colada Poke Cake

Peanut Butter Chocolate Poke Cake

Banana Split Smores Ice Cream Cake

Otherrecipes I love:

Life Love and Sugar Banana Pudding Icebox Cake

Banana Eclair Cake fromShugary Sweets

Confessions of a Cookbook Queen: Banana Pudding Budnt Cake


Why is it called poke cake?

What Exactly Is a Poke-and-Pour Cake? Poke-and-pour cake (also known as poke cake) is a kind of cake that requires holes to be poked in it after baking, often with the handle of a wooden spoon or a wooden stick. The cooked cake is then poured with a liquid to soak into the cake holes.

What is poke cake made of?

Poke cakes initially appeared in American kitchens about 1970, originally in a print advertising meant to boost Jell-O sales. The advertisement demonstrated the practicality of mixing convenience items – cake mix, Jell-O, and Dream Whip or Cool Whip – to make trendy and mod treats.

Is poke Korean or Hawaiian?

Poke is a typical Hawaiian cuisine, whereas sushi is a Japanese dish. Hawaiian cuisine is heavily influenced by Japanese cuisine, yet poke is uniquely Hawaiian. Poke is traditionally cooked using ahi tuna or octopus (tako) that has been coarsely sliced into bite-sized pieces and marinated with whatever ingredients are available.

Why do Hawaiians eat poke?

Poke’s Origins: Traditional Hawaiian Cuisine

Poke may be traced back to ancient Hawaiian cuisine, when fisherman would slice up newly caught fish, usually reef fish and tuna, combine it with local Hawaiian spices, and eat it as a seashore snack.

Is poke just raw salmon?

Poke — pronounced “poh-kay” — bowls are usually made with rice, veggies, oil, spices, and diced raw fish like tuna, salmon, or snapper.

Is poke cooked or raw?

C.C.: In general, poke refers to raw tuna cubes marinated in soy sauce and sesame oil and combined with onion; nevertheless, the variants go well beyond this generalization. Poke doesn’t have to be tuna or even seafood, and it doesn’t have to be raw or cubed.

Is poke supposed to be cooked?

(Hawaiian for “to slice” or “cut crosswise into pieces”; frequently anglicised as ‘poké’ to help pronunciation) is a popular meal in Hawaii that consists of diced raw fish served as an appetizer or a main entrée. Traditional varieties include aku (skipjack tuna) and hee (octopus).poʊˈkeɪPoke

What the heck is poke?

Poke is made out of raw fish chopped into bite-sized pieces and served with tasty sauces or dressings over rice or greens.

What do Hawaiians call poke?

Poke is a two-syllable term that translates as “cut into chunks” in Hawaiian. Before we go into the famous Hawaiian cuisine, pronounce “Humuhumunukunukuapua’a”—the state fish of Hawaii.

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