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Gluten-Free Banana Poke Cake Recipe with Creamy Banana Pudding

Gluten-Free Banana Poke Cake

A tender gluten-free yellow cake is poked while warm, filled with banana cream pudding, and topped with whipped topping, fresh bananas, and optional crushed gluten-free cookies. Chill it thoroughly for the best texture and cleanest slices.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box, approximately 15 ounces Certified gluten-free yellow cake mix
  • 1 cup, or amount specified on cake-mix package Water
  • 1/2 cup Vegetable oil
  • 3 eggs Large eggs
Pudding Filling
  • 2 boxes, 3.4 ounces each Instant banana cream pudding mix
  • 4 cups Cold milk
Topping
  • 1 8-ounce container Frozen whipped topping, thawed
  • 3 bananas Medium bananas, sliced
Optional Topping
  • 1 cup Crushed gluten-free vanilla wafers or gluten-free sandwich cookies

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9-by-13-inch baking pan. Prepare the gluten-free yellow cake mix with the water, vegetable oil, and eggs, following the specific liquid and egg quantities printed on the package if they differ.
  2. Spread the batter evenly in the prepared pan. Bake for about 25–30 minutes, or until the center springs back lightly and a toothpick inserted into the middle comes out clean.
  3. Let the cake cool for about 10–15 minutes. While it is still warm but no longer hot from the oven, use the handle of a wooden spoon or the end of a large round utensil to poke holes across the cake, spacing them about 1 inch apart.
  4. Whisk the two instant banana cream pudding mixes with the 4 cups of cold milk for about 2 minutes, until the mixture thickens. Pour the pudding over the warm cake and spread it across the surface so it flows into the holes.
  5. Refrigerate the cake until it is thoroughly cool and the pudding is set, usually at least 1 hour. For especially neat slices, allow the cake to chill for several hours before decorating and serving.
  6. Spread the thawed whipped topping evenly over the chilled cake. Slice the three bananas and arrange them over the topping shortly before serving so they retain a fresher color and firmer texture.
  7. Sprinkle the top with 1 cup of crushed gluten-free vanilla wafers or gluten-free sandwich cookies, if using. Keep the finished cake refrigerated until ready to serve.

Notes

Check every packaged ingredient for gluten-free labeling, especially the cake mix, pudding mix, whipped topping, and cookies, because formulas can vary by brand. Add banana slices shortly before serving to help prevent browning and softening.