Banana Pudding Mascarpone Poke Cake

I can still smell that sweet, warm banana scent from my grandmother’s kitchenthe kind that wraps around you like an old quilt. This cake always brings me back to Sunday afternoons, when the family lingered over coffee and a plate of something comforting. Those memories are the reason I love desserts that feel like home.

I grew up learning to cook sitting on a wooden stool beside my mama, flipping through well-worn church cookbooks and scribbling notes in the margins. Now, at 58 and cooking from a little kitchen in Louisville, I make recipes that I’d happily serve to my neighbors or my grandkids. I keep things simple, real, and family-friendly. I test dishes the way most of us cookon weeknights when time is short and the family is hungry. My approach blends cozy classics with small modern touches, like swapping in mascarpone for a slightly tangy, silky finish. If you enjoy rich banana desserts, you might like my take on a Biscoff banana pudding too; it’s a fun cousin to this one and worth a try at home: Biscoff banana pudding.

This Banana Pudding Mascarpone Poke Cake is one of those recipes that feels nostalgic but is shockingly easy. It starts with a boxed vanilla cakebecause real life sometimes calls for shortcutsfolds in mashed bananas for true banana flavor, and gets a luxurious soak of sweetened condensed milk mixed with banana pudding. A whipped mascarpone layer smooths across the top, and a crunchy ring of vanilla wafers and fresh banana slices finishes it off. I’ll walk you through it gently: why the flavors work, how to keep the cake moist, and little swaps you can make if you’re short on mascarpone or want a different crunch. This is comfort made simple, with a touch of Southern hospitality in every forkful.

Why you’ll love this dish

This recipe marries comfort and ease in a way that makes weeknight baking feel doable and Sunday-potluck worthy all at once. The Banana Pudding Mascarpone Poke Cake keeps everything familiarbanana pudding, vanilla wafers, whipped creamthen adds a rich, slightly tangy mascarpone layer that gives the whole dessert a grown-up creaminess without being fussy. The poke-cake technique lets the sweetened condensed milk and pudding mixture sink into the cake’s crumb, so every bite is moist and flavored all the way through. It’s a reliable crowd-pleaser that doesn’t demand hours of hands-on time.

Think of it as two desserts in one: a simple boxed cake upgraded with mashed bananas and a boozy-free mascarpone cream that adds depth. The texture contrastsoft cake, creamy filling, crunchy waferkeeps each bite interesting. If you want to make it ahead, this dessert only gets better as it chills, making it perfect for potlucks or planning a family dinner. It delivers that nostalgic banana-pudding taste without the fuss of layering into individual cups, so you get big pan satisfaction with small effort.

Because the recipe is pork-free and focuses on pantry staples plus a few fresh bananas, it suits many households. The Banana Pudding Mascarpone Poke Cake also adapts easily: swap cookies to suit dietary needs or use light cream for a slightly lighter topping. It’s approachable, forgiving, and deliciousideal when you want a homemade dessert that still lets you sit down with your family.

How to prepare Banana Pudding Mascarpone Poke Cake

Start by warming your oven and getting the pan ready; a warm start helps the cake bake evenly. The boxed mix keeps the base simple, and folding in mashed bananas adds the fresh flavor that makes banana pudding special. After baking, you poke evenly spaced holes across the cake so the sweetened condensed milk and pudding mix can seep in and infuse the crumbthis step makes the cake supremely moist and flavorful. The mascarpone-whipped cream topping is whipped until just fluffy so it spreads easily over the cake without collapsing.

When you pour the pudding-condensed milk mixture over the warm cake, do it slowly so it settles into the holes instead of running all off the sides. Chill the cake thoroughlyat least four hours or overnightso the flavors meld and the texture sets. This chilling step is key: it helps the pudding thicken inside the cake and allows the mascarpone layer to firm slightly, making slicing clean and pretty.

If you find mascarpone too rich, you can lighten it a touch by folding in a little extra whipped cream, but don’t skip it entirely; mascarpone brings a subtle tang that balances the sweet banana. The final touchesvanilla wafers and fresh banana slicesgive you crispness and brightness against the creamy cake. The Banana Pudding Mascarpone Poke Cake feels decadent but stays simple, which is why I reach for it when I want something special without an all-day commitment.

Ingredients

• 1 box vanilla cake mix
• 3 large eggs
• 1 cup water
• 1 cup mashed bananas (about 2 ripe bananas)
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1 can sweetened condensed milk
• 1 package instant banana pudding mix
• 1 cup milk
• Vanilla wafers (for layering)
• Sliced bananas (for garnish)
• Whipped cream (for topping)

Instructions

1. Preheat the oven according to cake mix instructions and prepare the baking pan.
2. In a bowl, mix the cake mix, eggs, water, and mashed bananas until well combined.
3. Pour the batter into the prepared pan and bake according to package directions.
4. Once the cake is done, allow it to cool for about 10 minutes.
5. Poke holes all over the top with a fork.
6. In another bowl, mix the sweetened condensed milk with the milk and instant pudding mix.
7. Pour this mixture over the cake, ensuring it fills the holes.
8. In a separate bowl, whip the heavy cream and mascarpone cheese until fluffy.
9. Spread the mascarpone and whipped cream mixture over the cake.
10. Layer vanilla wafers and sliced bananas on top.
11. Refrigerate the cake for at least 4 hours or overnight.
12. Serve with additional whipped cream and banana slices if desired.

Serving ideas

This Banana Pudding Mascarpone Poke Cake shines with simple, homey serving touches. Serve it straight from the fridge with a dollop of extra whipped cream and a few fresh banana slices for brightness. For a crowd, place a shallow bowl of extra vanilla wafers nearby so guests can add crunch as they like. The cake slices best when chilled well, so slice carefully with a warm, clean knife for neat portions.

Turn it into a plated dessert by adding a drizzle of caramel or a light dusting of cinnamon for color and aroma. If you’re serving it to children, a sprinkle of chopped soft cookies or a tiny scoop of vanilla ice cream on the side makes it even more festive. For grown-up gatherings, a spoonful of warmed caramel or a few toasted pecans at the edge of the slice adds texture and balance; pecans also complement the banana and mascarpone flavors nicely.

This same cake works great for picnics: keep it chilled in a cooler and slice when ready. It’s forgivingif the slices aren’t perfect, a rustic look still tastes incredible. And if you want to layer it into individual cups instead of a pan, you’ll get a parfait-style treat that’s easy to serve and hard to resist.

How to store it properly

Store leftovers covered tightly with plastic wrap or in an airtight container in the fridge. Because the Banana Pudding Mascarpone Poke Cake contains dairy and fresh bananas, refrigeration is essential. Chilled, it will keep well for up to three days; after that the banana slices on top may darken and the mascarpone will begin to lose its fresh texture. If you want to prepare it a day ahead, that’s perfectthe flavors meld and the texture improves as it rests.

If you plan on making it several days in advance, consider waiting to add the fresh banana slices until right before serving to keep them bright. You can assemble the cake, chill it, and add a final layer of bananas and wafers when guests arrive. If you must freeze it, wrap slices individually in plastic and foil; frozen, they’ll keep for about a month, but thaw in the refrigerator overnight to maintain texture. Note that freezing can change the mascarpone’s texture slightly, so freezing is best reserved for short-term convenience rather than ideal results.

When transporting, keep the cake on a flat surface and in a cooler with ice packs to preserve its chill. Proper storage keeps the cake tasting fresh and makes it easy to enjoy leftovers without losing the dessert’s charm.

Helpful tips

Use ripe bananas for the most banana flavorthe sweeter the banana, the more pronounced the taste in the cake. When mashing bananas, leave a few small chunks for texture instead of pureeing them smooth. Don’t overmix the cake batter; fold ingredients just until combined to keep the crumb tender. After baking, let the cake cool slightly before poking holestoo hot and the cake may break apart, too cool and the pudding mixture won’t soak in as well.

Whip the mascarpone and heavy cream until soft peaks form; overwhipping can make it grainy. If your mascarpone seems too firm, let it sit at room temperature for 15 minutes before whipping. When pouring the pudding-condensed milk mixture, pour slowly and use a spoon to help direct liquid into the holes if needed. To keep slices neat, chill the cake well and use a sharp knife dipped in hot water between slices.

If you’re short on time, assemble the cake the night before and add wafers and banana slices just before serving. The Banana Pudding Mascarpone Poke Cake is forgiving, so small variations won’t ruin the desserttaste as you go and adjust sweetness by adding a touch less condensed milk if you prefer it less sweet.

Easy twists you can try

You can tweak this dessert to suit tastes or what you have on hand. Replace vanilla wafers with Biscoff cookies for a spiced twist; they add a caramel note that pairs beautifully with bananas. For a nutty crunch, sprinkle toasted pecans or almonds between the mascarpone layer and the wafers. If mascarpone feels too rich, fold in a little Greek yogurt to lighten the texture while maintaining tang.

For a tropical variation, fold in a few spoonfuls of crushed pineapple with the pudding mixture and top with toasted coconut flakes. Chocolate lovers can press thinly sliced chocolate or chocolate shavings between layers for a chocolate-banana mash-up. If you’d like a boozy adult version, a couple of tablespoons of dark rum or banana liqueur stirred into the condensed milk mixture deepens the flavorskip the alcohol if serving kids.

If you want inspiration for other mascarpone-forward cakes, my lighter take on mascarpone in citrus desserts pairs nicely with the flavors here; see my version for a lemony mascarpone cake for ideas on balance and texture: Grandma’s Limoncello Mascarpone Cake.

Frequently asked questions

Q: Can I use homemade cake batter instead of a box mix?
A: Absolutely. A simple vanilla scratch cake works great and lets you control sugar and fat for a more personalized base. The key is to use a batter that yields a tender crumb so the pudding mixture can soak in. If you use a denser batter, increase the pudding mixture slightly so the cake still gets moist.

Q: How do I keep the banana slices from browning?
A: Toss sliced bananas briefly in a little lemon juice to slow browning, or add them right before serving. If you plan to refrigerate the cake overnight, wait to place the banana slices on top until serving, or use banana slices sparingly on plated portions.

Q: My mascarpone topping separatedwhat went wrong?
A: Overwhipping or whipping mascarpone when it’s too cold can cause separation. Let mascarpone sit at room temperature for 10–15 minutes before whipping and stop when soft peaks form. If it starts to separate, try folding a small amount of stabilized whipped cream in to rescue the texture.

Q: Can I make it gluten-free?
A: Yesswap the vanilla cake mix for a gluten-free mix and use gluten-free wafers. Watch baking times carefully, as some gluten-free mixes bake differently.

Q: How long should I chill the cake?
A: For best texture and flavor melding, chill at least four hours or overnight. Chilling gives the pudding time to set inside the cake and lets the mascarpone firm slightly for cleaner slices.

Conclusion

If you love the marriage of silky mascarpone and classic banana pudding flavors, this Banana Pudding Mascarpone Poke Cake is a simple way to get big, cozy flavor with minimal fuss; for another mascarpone-forward banana pudding twist, check out Caramel Banana Pudding with Mascarpone Cream & Homemade recipe.