Gluten Free Banana Poke Cake

8 Servings
45 min

Calling all banana pudding lovers! This delicious gluten fee banana poke cake is perfect for sharing, everyone can enjoy this indulgent treat.

Our healthier banana pudding recipe is one of the most popular desserts that we share! It’s tasty and simple just like this gluten free banana poke cake!

This banana pudding cake is very similar in flavor and the texture is similar as well. The pudding really allows this cake to stay super moist and flavorful.

For those of you who are new to making poke cakes, it’s really not a difficult process. You will see below in the process photos that we’re basically just taking a spoon handle and jabbing some holes into the cake once it’s cooked. 

Then, when the pudding layer and the whipped cream layer are added they kind of settle down into he holes. This allows the flavors and the moisture to spread out throughout the whole cake! It makes for a very delicious treat that stays creamy and delicious even after a day or two.

I really think this gluten free version of a classic recipe comes out well. The moisture from the pudding and whipped cream really helps keep the cookies and cake moist which can sometimes be an issue with gluten free mixes. 

Personally I like to make this one as written because I can’t have gluten, no one has ever complained about it but I have gotten quite a few compliments on how delicious it is AND the fact that everyone can enjoy some. 

Nothing is better than showing up to an event with a dessert that someone thinks they won’t be able to have, only for them to find out they can in fact, enjoy it like everyone else. It’s a great treat to whip up easily and quickly as well, no extra muss or fuss.

Full Recipe Here:

Gluten Free Banana Poke Cake
Recipe details
  • 8  Servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • Gluten free Betty Crocker Cake Mix (plus ingredients stated on box: eggs, butter, water, vanilla extract)
  • 1 cup gluten free vanilla wafers, crushed
  • 8 oz Lite Cool Whip, thawed
  • 3 oz box of Banana Cream instant pudding (plus ingredients stated on box: 2 cups of cold milk)

Preheat the oven to 350 F and spray the bottom of a 9x9 baking pan with cooking spray and set aside.
In a large mixing bowl, prepare the cake mix as directed on the box with the eggs, butter, water, and vanilla extract. Mix until there are no more lumps.
Pour the batter into the baking pan and bake as directed on the package, until golden and a toothpick inserted in the center comes out clean.
Once it is done baking, remove from the oven and let cool on a wire rack for 10 minutes.
Then use the end of a wooden spoon to poke holes in the cake, spaced out about 1.5 inches apart. Make sure not to poke too deep as you don’t want the cake to fall apart when cutting.
Now prepare the banana cream pudding as per directions on a box with cold milk. Mix until just before it begins to thicken then pour half the mixture over the cake and fill the holes. (You don’t want to wait until it is too thick and won’t fill the holes properly.)
Let the remaining pudding mixture stand until thickened, about 5 minutes. Then spread over the top of the cake.
Refrigerate for 30 minutes before adding the whipped topping.
Remove from the fridge then add the whipped topping and spread evenly across. Don’t press too hard and don’t mix into the pudding.
Place in the fridge for another 2 hours.
When you’re ready to serve, crush about 1 cup of gluten free vanilla wafers and sprinkle on the top. Serve and enjoy!
Michele Brosius
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