Vintage No Egg Banana Cream Poke Cake Recipe 

No eggs, and somehow one of the best banana cream poke cakes I've ever had. The texture is soft and light, the pudding soaks into every hole and makes the inside almost custardy all the way through, and the banana flavor stays front and center instead of getting buried. It's the kind of cake that disappears fast. You would not know there were no eggs in it.

I made this no egg banana cream poke cake after a friend told me she missed eating banana cream cake. She used to bake with her grandmother all the time when she was a little girl. This cake was her favorite, and I wanted to give it a try

And I couldn't be happier that I did, because now, it's my kids' favorite too.

A poke cake is exactly what it sounds like. You bake a cake, let it cool, poke holes all over it, and pour pudding into those holes so it soaks in and creates a creamy layer inside.

One thing I didn't know before making this is that cream soda actually works as a swap for eggs and oil in boxed cake mixes. It keeps the cake moist and helps it rise without changing the flavor in any weird way.

My friend was skeptical at first because she thought it wouldn't taste the same without eggs, but when she took a bite, she thanked me for taking her back to her grandmother's kitchen.

The secret ingredient to this cake is the Dolly Parton banana cake mix. It produces a moist crumb that goes down easy and is perfect for nostalgic recipes like this one.

If you love the banana cream flavor in this cake, my banana bread with streusel topping is a great way to use up overripe bananas on the counter. And if you want something that leans more into warm spice, my vegan spiced apple butter cake is another one to try next.

Ingredients

Dolly Parton banana cake mix is the shortcut that makes this banana cream poke cake work with very little prep, and cream soda helps it rise and bake properly. Instant vanilla pudding settles into the holes and gives the inside a creamy texture instead of leaving you with plain cake under the topping. Cool Whip finishes everything with a light, creamy layer that's easy to spread and holds well in the fridge.

See the recipe card for exact quantities.

How to Make No Egg Banana Cream Poke Cake?

This no egg banana cream poke cake is soft, creamy, and easy to chill ahead, with banana flavor in both the cake and topping.

Prepare the pan

Start by getting the oven and pan ready. Grease an 8x8-inch baking pan with butter or cooking spray.

Make the cake batter

• The batter may look slightly lighter and foamier than regular cake batter because of the soda.
• Mix just until no dry streaks remain, since overmixing can make the cake denser.

Bake and cool

Bake the cake until it is set in the center.

• The center should look set and spring back lightly when touched.
• Let the cake cool completely before adding the pudding.
• If the cake is still warm, the pudding and whipped topping can loosen and slide instead of setting into layers.

Make the pudding layer

• The pudding should be thick enough to spoon over the cake, not runny like milk.
• If the pudding looks lumpy, keep whisking before adding the banana.

Poke the cake

• Space the holes evenly so the pudding sinks into the cake in every slice.
• Do not poke all the way through the bottom, or the pudding may pool underneath.
• Make the holes wide enough for pudding to settle in, not just tiny pinpricks.

Fill and top the cake

• Add sliced bananas on top close to serving if you want them to look fresh, since they can brown as they sit.

Chill before serving

Refrigerate the cake so the layers can set

Storage

Store the banana cream poke cake covered in the refrigerator until ready to serve. Because it has pudding, whipped topping, and fresh banana, it should stay chilled and not sit out at room temperature for long. For the best texture, eat it within 2 to 3 days.

Recipe