Banana Pudding Cake brings the best of classic Southern desserts straight into your kitchen. Imagine tender yellow cake, creamy vanilla pudding, layers of fresh bananas, and the signature crunch of vanilla wafers, all stacked together for an inviting, crowd-pleasing treat. This cake is comforting, easy to assemble, and perfect for parties, holidays, or whenever a banana craving strikes.
What Makes Banana Pudding Cake Special
Banana pudding and cake were meant for each other. The classic pudding is creamy and sweet, loaded with sliced bananas and crisp cookies. By transforming these elements into a cake, you get a dessert that’s both familiar and new. The combination of moist cake, rich pudding, and contrasting textures creates an irresistible bite from start to finish.
This recipe keeps things simple. I use yellow cake mix as a base, which bakes up fluffy and golden. The real magic comes from soaking the cooled cake with velvety pudding, adding a spread of whipped cream, then finishing with bananas and crushed vanilla wafers. It’s a layered dessert that almost tastes nostalgic, yet each forkful feels surprisingly fresh.
Ingredients
Everything you need for this cake is easy to find. Here’s what you’ll gather before starting:
- Yellow Cake Mix: Pick a moist, flavorful mix such as Duncan Hines or Betty Crocker.
- Eggs: Use large eggs for binding and structure.
- Vegetable Oil & Water: These keep the cake soft and light.
- Ripe Bananas: Two will do for the batter—choose those that are spotty and fragrant. They blend easily and bring natural sweetness.
- Vanilla Instant Pudding Mix: You’ll need one box. Both vanilla or banana pudding work, but vanilla is a classic choice for balance.
- Milk: Cold whole or 2% milk mixes best with instant pudding, making it creamy and stable.
- Heavy Cream: For whipping, giving the topping a light, billowy texture.
- Powdered Sugar & Vanilla Extract: Sweeten the whipped cream, then splash in vanilla for extra warmth.
- Vanilla Wafers: Classic ‘Nilla Wafers offer crunch and a hint of caramel flavor.
- Fresh Bananas: For sliced topping and extra bursts of banana flavor.
Ingredient Table
| Ingredient | Purpose | Quantity |
|---|---|---|
| Yellow cake mix | Cake base | 1 box (15-16 oz) |
| Large eggs | Structure and moist crumb | 3 |
| Vegetable oil | Keeps cake tender | 1/2 cup |
| Water | Hydrates mix | As directed on box |
| Ripe bananas | Sweetness & banana flavor in cake | 2, mashed |
| Vanilla instant pudding | Creamy filling | 1 box (3.4 oz) |
| Cold milk | Activates pudding | 2 cups |
| Heavy cream | For homemade whipped cream | 1 cup |
| Powdered sugar | Sweetens whipped cream | 2 tbsp |
| Vanilla extract | Flavors whipped cream | 1 tsp |
| Vanilla wafers | Crunchy layers & topping | 12-15, crushed |
| Fresh bananas | Sliced for topping | 2 |
How to Make Banana Pudding Cake
Let’s walk through the process so you know what to expect.
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment for easy removal.
In a large mixing bowl, combine yellow cake mix, eggs, water, and oil according to package directions. Mash in the two ripe bananas before mixing—this gives every slice a subtle, real banana flavor. Whisk everything together so the batter is smooth and thick.
Pour the batter into the pan and spread it evenly with a spatula.
Step 2: Bake and Cool
Bake for 28–32 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake; a moist cake is key to this recipe’s success.
Set the pan on a rack. Let the cake cool completely, at least 45 minutes. This prevents the pudding from melting and ensures clean layers.
Step 3: Mix and Pour the Pudding
While the cake cools, prepare the pudding. Whisk the instant pudding mix and cold milk in a medium bowl for 2 minutes. The pudding should thicken but still pour easily.
Using the handle of a wooden spoon or a drinking straw, poke holes across the cake, spacing them about 1 inch apart. These holes help the pudding soak in, which infuses the cake with creamy flavor and keeps it ultra-moist.
Slowly pour the pudding over the cooled cake. Use a spatula to spread the pudding and coax it into the holes. Let the cake chill in the fridge for 30–60 minutes. This gives the pudding time to set.
Step 4: Whip the Cream
For a topping that’s lighter than store-bought whipped topping, whip your own. Add cold heavy cream, powdered sugar, and vanilla extract to a clean bowl. Use a stand or hand mixer to beat until stiff peaks form. Strong peaks mean the whipped cream will hold its shape when spread.
Spread the whipped cream over the chilled cake in an even layer. This makes every bite silky and luscious.
Step 5: Add Bananas and Wafers
Just before serving, slice fresh bananas and scatter them across the top. Crush vanilla wafers by hand—they should be chunky, never powdery. Sprinkle the cookie bits over the whipped cream. The cookies halt sogginess and add crunch.
Serve immediately for the best texture. If making ahead, hold off on bananas and wafers until it’s time to eat.
Tips for Banana Pudding Cake Success
- Choose Very Ripe Bananas: Dark spots mean more sugar and flavor.
- Don’t Overmix Batter: Mix until just smooth to keep the cake fluffy.
- Cool the Cake Completely: Warm cake causes the pudding to melt and lose structure.
- Customize the Layers: Try blending half vanilla and half banana pudding, or swap in chocolate chips between layers for variety.
- Wait on Toppings: Bananas darken and cookies soften if added early. Assemble right before serving for freshness.
Variations
This recipe easily adapts to different tastes and occasions:
- Cupcakes: Bake in a muffin tin, poke holes, and top with pudding and cream for single servings.
- Gluten-Free: Use a gluten-free cake mix and gluten-free vanilla wafers.
- Lighter Version: Swap in low-fat pudding and light whipped topping.
Storage and Make-Ahead
Banana Pudding Cake stores well in the refrigerator. Tightly cover leftovers and refrigerate for up to three days. The flavors meld overnight, making day-two cake even better. Avoid freezing, as the texture of bananas and pudding can become watery and grainy.
For gatherings, you can assemble the cake and pudding layers a day in advance. Just hold off on the whipped cream, banana slices, and crushed wafers until serving.
Quick Reference Table
| Step | Time | Key Tip |
|---|---|---|
| Make cake batter | 10 min | Use ripe bananas |
| Bake cake | 30 min | Don’t overbake |
| Cool cake | 45 min | Cool fully for neat layers |
| Mix pudding | 5 min | Use cold milk |
| Assemble layers | 10 min | Pour pudding evenly |
| Chill before topping | 30–60 min | Helps flavors meld |
| Add toppings | 5 min | Just before serving |
Serving Suggestions
Bring this cake to a summer picnic, holiday meal, or potluck. It doesn’t need embellishments—a cold slice is all you need—but you can always scatter extra cookies over each serving or drizzle on a little caramel sauce for a twist. A scoop of vanilla ice cream is a nice companion, too.
Troubleshooting
- Cake is dry: Reduce bake time by a few minutes, check oven temperature accuracy, and don’t forget the oil or mashed bananas.
- Pudding won’t set: Use instant pudding, not cook-and-serve, and make sure your milk is cold.
- Bananas brown quickly: Toss slices in a bit of lemon juice if prepping ahead.
Why You’ll Make This Again and Again
Banana Pudding Cake strikes the perfect balance: easy to make with pantry staples, showy enough for any event, and immensely satisfying to eat. Each layer brings something different, from the soft, banana-infused cake to the cool pudding and whipped cream. The cookie topping finishes it all with a subtle crunch. No one ever seems to turn down a second slice.
If you love banana pudding, this cake delivers comfort and sweetness in every bite. Enjoy your baking—this dessert has a way of bringing smiles to any table.
Banana Pudding Cake
This dreamy banana pudding cake is quick and easy. It is irresistible. The layers include yellow cake, pudding, fresh bananas, and crushed vanilla wafers. The combination is incredible.
Ingredients
- 1/2 teaspoon vanilla extract
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 2 (3.4 ounce) boxes instant pudding mix (vanilla or banana)
- 1/3 cup vegetable oil
- crushed vanilla wafers or chopped nuts, for garnish
- 2 fresh bananas, sliced
- 3/4 cup water
- 1-2 fresh bananas, sliced
- 1 (15.25-ounce) box yellow cake mix
- 2 very ripe bananas, mashed
- 3 large eggs
- 2 2/3 cups cold milk
Instructions
- Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a 9x13-inch baking pan.
- In a large bowl, mix the cake mix, eggs, water, oil, and vanilla extract until smooth. Stir in the mashed bananas.
- Pour the batter into the prepared pan. Bake for 30-35 minutes. Insert a toothpick into the center. If it comes out clean, the cake is done. Set aside to cool completely.
- Make the pudding. In a large bowl, beat the pudding mix and cold water with an electric mixer on medium speed. Continue until the mixture is thick and smooth. Spread evenly over the cooled cake. Top with banana slices. Refrigerate for 10-15 minutes.
- Make the whipped cream. In a large bowl, whip the cold cream and powdered sugar on low until slightly thickened. Add the vanilla. Whip on medium until stiff peaks form.
- Spread the whipped cream over the slightly set pudding. Chill until ready to serve.
- Garnish with crushed cookies. Add chopped nuts. Top with more banana slices. Enjoy.
