Ultimate Banana Pudding Cake Recipe

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A Classic Southern-Inspired Dessert with a Creamy Twist

Introduction

If you’re a fan of banana pudding and you also love cake, then this dessert is a dream come true. Imagine a rich, moist banana cake baked to golden perfection, layered with silky vanilla pudding, a cloud of whipped topping, and finished with the sweet crunch of crushed vanilla wafers. This dessert takes everything you adore about banana pudding and transforms it into a crowd-pleasing, potluck-ready sheet cake that’s both easy to make and irresistibly indulgent.

Banana pudding has long been a staple in Southern kitchens. Traditionally served in a bowl or trifle dish, its layers of pudding, cookies, and sliced bananas create a dessert that’s both nostalgic and comforting. This Banana Pudding Cake offers that same magic—but in a sliceable form that’s perfect for sharing at gatherings, celebrations, or casual weeknight dinners.

Let’s dive into everything you need to know to make this cake a repeat-worthy favorite in your kitchen—from the ingredients and baking process to storage, flavor variations, and pro tips that will make you the dessert hero of any occasion.

Why You’ll Love This Banana Pudding Cake

  • Easy and fuss-free: Starts with a boxed cake mix but feels totally homemade.

  • Make-ahead friendly: Assembles beautifully and tastes even better the next day.

  • Crowd-pleasing: Great for potlucks, birthdays, and BBQs.

  • Customizable: Add chocolate chips, nuts, or layer with fresh banana slices.

  • Perfect texture: Moist cake, creamy pudding, airy whipped topping, and cookie crunch.

Ingredients (US Cups & Measures – Serves 12)

Cake Base

  • 1 box (15.25 oz) yellow cake mix

  • Ingredients listed on the box (typically:
    – 3 large eggs
    – 1½ cups water
    – ½ cup vegetable oil)

  • 1 cup mashed ripe bananas (about 2–3 medium bananas)

Filling

  • 1 box (3.4 oz) instant vanilla pudding mix

  • 2 cups cold milk

Topping

  • 8 oz container whipped topping (such as Cool Whip, thawed)

  • 2 cups crushed vanilla wafer cookies (about 60 wafers)

Optional Garnish

  • 1–2 sliced fresh bananas

  • A light sprinkle of cinnamon

  • Extra crushed vanilla wafers

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C).
Grease a 9×13-inch baking pan with non-stick spray or line it with parchment paper if you prefer easy lifting and serving.

2. Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix with the eggs, water, and oil as directed on the box.
Mash the bananas separately until smooth, then fold them gently into the cake batter. The banana adds moisture and a rich, natural sweetness to the base cake. The finished batter will be thick and slightly speckled with banana bits.

3. Bake the Cake

Pour the banana-enhanced cake batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking—it’s better to check a few minutes early than to end up with a dry cake.

Remove from the oven and allow the cake to cool completely in the pan, which should take about 30 minutes.

Pro Tip: To speed up cooling, place the cake pan on a wire rack and avoid covering it during the cooling process.

4. Prepare the Pudding Layer

While the cake cools, whisk together the vanilla pudding mix and cold milk in a medium bowl. Use a hand whisk or electric mixer to whisk vigorously for about 2 minutes, until the pudding thickens and smoothens.

Once the cake is fully cooled, gently spread the pudding evenly over the top of the cake using an offset spatula or the back of a spoon.

5. Add the Whipped Topping

Scoop the thawed whipped topping over the pudding layer. Gently smooth it into an even, fluffy layer using a spatula. Be careful not to mix it into the pudding—each layer should remain distinct for the best texture.

6. Crush the Wafers and Sprinkle

Place vanilla wafers in a large resealable bag and gently crush them using a rolling pin. You want a mixture of fine crumbs and small chunks for the perfect blend of texture.

Sprinkle the crushed wafers evenly over the whipped topping layer.

7. Chill and Set

Cover the entire cake tightly with plastic wrap and refrigerate for at least 2 hours—or even better, overnight. This resting time allows the flavors to meld, the pudding to set, and the cake to take on a soft, creamy banana pudding-like consistency.

8. Garnish and Serve

Before serving, slice 1–2 bananas and place them decoratively on top. Add a light dusting of cinnamon or a few extra vanilla wafer crumbles if desired.

Cut into 12 squares (or 16 smaller ones for lighter portions) and serve chilled for the ultimate experience.

Texture Profile and Flavor Notes

This cake is all about contrast:

  • Soft, fluffy cake that’s naturally sweet from the bananas

  • Silky pudding with a cool, smooth finish

  • Creamy whipped topping that adds lightness

  • Crunchy cookies that offer texture and nostalgic vanilla flavor

It’s sweet but balanced, rich without being heavy, and the kind of dessert that makes people come back for seconds.

Serving Suggestions

  • Serve with iced coffee or sweet tea for a classic Southern vibe

  • Add a drizzle of caramel sauce for extra indulgence

  • Top individual slices with a scoop of vanilla ice cream

  • Turn leftovers into banana trifle parfaits layered in glasses

Variations and Add-ins

  • Chocolate lovers: Stir in ½ cup mini chocolate chips into the cake batter

  • Nutty twist: Add ½ cup chopped pecans or walnuts for crunch

  • Coconut banana cake: Mix ¼ cup shredded sweetened coconut into the batter and sprinkle a little on top

  • Homemade pudding: Replace the instant mix with stovetop vanilla custard for a from-scratch approach

Storage Instructions

  • Refrigerator: Keep covered in the fridge for up to 4 days. The cookies on top will soften slightly but still taste wonderful

  • Make ahead: This is the perfect make-ahead dessert. The longer it chills, the better the flavor

  • Freezer: Not recommended. The pudding and whipped topping may separate and lose their texture when thawed

Calorie Breakdown (per serving – based on 12 servings)

Component Estimated Calories
Cake mix with bananas ~200
Vanilla pudding layer ~70
Whipped topping ~50
Crushed wafers ~30
Total per serving Approximately 350 calories

Tip: Cut into 16 squares instead of 12 for lighter, approximately 250-calorie servings—ideal for large gatherings.

Expert Tips and Tricks

  • Banana ripeness matters: Use bananas with deep brown speckles for maximum moisture and sweetness

  • Don’t rush cooling: Warm cake will melt the pudding and ruin the layers—cool completely

  • Chill is key: For the best results, chill the finished cake overnight

  • Whipped topping vs. real whipped cream: You can use freshly whipped cream stabilized with powdered sugar, but Cool Whip holds better for several days in the fridge

  • Extra layer: For a deluxe version, layer sliced bananas between the pudding and whipped topping layers

Final Thoughts

This Ultimate Banana Pudding Cake is a delicious twist on a Southern classic that’s guaranteed to win hearts at any gathering. It’s easy enough for weeknight baking but special enough for holidays and celebrations. The combination of cake, pudding, whipped cream, and cookies hits every note—moist, creamy, sweet, and crunchy.

Whether you’re making it for a potluck, birthday, family reunion, or just a treat for yourself, it’s the kind of recipe that brings smiles with every bite. Don’t be surprised when people ask you for the recipe—it’s that good.

Save, Share, and Bake Again

If you enjoyed this recipe, save it to your favorites, share it with friends, or bookmark it for your next family event. This is one dessert that never goes out of style.

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