If you’re searching for a dessert that’s pure Southern comfort with a big wow factor, look no further than Banana Pudding Cake. This dreamy treat layers moist cake, creamy banana pudding, whipped cream, and those iconic vanilla wafers for a dessert experience you’ll crave over and over. With each bite, you get lush banana flavor, soft and tender texture, and a playful crunch—perfect for family gatherings, potlucks, or a special weeknight sweet tooth fix!

Banana Pudding Cake Recipe - Recipe Image

Ingredients You’ll Need

Banana Pudding Cake keeps things refreshingly simple, letting every ingredient shine. Each addition serves a tasty purpose, turning basic pantry finds into an irresistibly vibrant dessert. Here’s the magic behind what goes in:

Yellow cake mix: Your reliable shortcut for a fluffy and flavorful cake base that soaks up all the banana goodness.
Water: Gives just the right moisture balance for a perfectly baked sponge.
Vegetable oil: Ensures a rich, tender crumb and keeps the cake moist even after chilling.
Eggs: Bind everything together and lend structure and richness to the cake.
Ripe bananas: Bring authentic banana flavor and natural sweetness—choose ones with plenty of brown spots!
Instant banana pudding mix: Adds the signature creamy, dreamy banana layer with nostalgic flavor.
Cold milk: Helps the pudding set up silky-smooth—don’t substitute with nondairy for best texture.
Heavy whipping cream: For a homemade, fluffy whipped topping that elevates every bite.
Powdered sugar: Sweetens and stabilizes the whipped cream just right.
Vanilla extract: A splash of pure vanilla ties all the flavors together like a finishing ribbon.
Crushed vanilla wafer cookies: Add crunch and classic flavor, perfect for sprinkling on top and between layers.
Banana (sliced, for garnish): Makes the cake look fresh and inviting with bursts of creamy sweetness.
Extra whole or crushed vanilla wafers: For layering, topping, and a touch of whimsy in every slice.

How to Make Banana Pudding Cake

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350°F so it’s ready and waiting. Grease and flour a 9×13-inch baking dish—this ensures your Banana Pudding Cake effortlessly glides out of the pan and serves up with perfect edges. Even if you use a nonstick pan, don’t skip this step for best results.

Step 2: Mix the Cake Batter

In your largest mixing bowl, combine the yellow cake mix, water, vegetable oil, eggs, and mashed ripe bananas. Grab your electric mixer and beat on medium speed for 2 minutes. The bananas will melt into the batter, infusing it with intense flavor and a gorgeous, subtle yellow tint.

Step 3: Bake and Cool

Pour that creamy batter into your prepared pan and smooth it out evenly. Slide it into the oven and bake for 28 to 32 minutes, or until a toothpick poked in the center comes out clean. Resist the temptation to dig in immediately—let the cake cool completely so the pudding layer sets up nice and thick.

Step 4: Prepare the Banana Pudding Mixture

While your cake cools, whisk together the instant banana pudding mix and cold milk in a medium bowl. After about 2 minutes of brisk mixing, you’ll see it thicken beautifully. Let it chill a few minutes while you tackle the whipped cream.

Step 5: Whip Up the Cream

In another bowl, pour in the heavy whipping cream, then add powdered sugar and vanilla extract. Using a hand mixer or stand mixer, whip until soft, billowy peaks form. Gently fold this heavenly whipped cream into the banana pudding mixture for a cloud-like topping that’s the star of the show.

Step 6: Assemble Your Banana Pudding Cake

Once your cake is cool, spread the pudding-whipped cream mixture over the top, smoothing it out to the very edges. Sprinkle a layer of crushed vanilla wafers for that irresistible crunch. Finish with a scattering of banana slices and extra vanilla wafer pieces if you like an eye-catching effect.

Step 7: Chill and Serve

Pop your masterpiece into the fridge and let it chill for at least an hour. This lets all the flavors meld together and the pudding layer to set up beautifully. Serve cold and watch everyone’s eyes widen as you slice.

How to Serve Banana Pudding Cake

Garnishes

A flourish of freshly sliced banana and an extra shower of crushed or whole vanilla wafer cookies turns every slice of Banana Pudding Cake into a showstopper. For added flair, a sprig of fresh mint or a quick sprinkle of cinnamon or nutmeg can lend elegance and a hint of spice.

Side Dishes

This cake is rich and celebratory, so pair it with something light and refreshing—think crisp fruit salad, a platter of berries, or simple iced tea or coffee. These simple sides balance the sweetness and make your dessert spread feel like a Southern garden party.

Creative Ways to Present

You can cube the cake and layer it in parfait glasses for easy single-serve portions, or turn it into trifle by alternating the cake, pudding, and wafers in a deep bowl. For a picnic or potluck, try cutting small squares and wrapping individually with parchment for grab-and-go Banana Pudding Cake treats!

Make Ahead and Storage

Storing Leftovers

Store any leftovers covered and chilled in the refrigerator. The flavors deepen and the texture becomes even more luscious after a day, but be sure to enjoy within two days for peak taste and the freshest banana slices.

Freezing

While you can freeze the cake base ahead of time, it’s best to add the pudding and whipped topping after thawing since dairy and bananas don’t freeze as nicely together. If needed, freeze plain cake wrapped tightly, then assemble the Banana Pudding Cake fresh for best results.

Reheating

This dreamy dessert is served chilled, so there’s no need for reheating! For the best creamy texture, allow any stored slices to sit at room temperature for 5 to 10 minutes before serving to take the chill off, but don’t leave out too long because of the whipped cream and pudding.

FAQs

Can I use homemade cake instead of a box mix?

Absolutely! If you have a favorite homemade yellow or banana cake recipe, swap it in for the cake mix base. Just be sure you bake it in a 9×13-inch pan and let it cool completely before adding your pudding and cream layers.

How ripe should my bananas be for Banana Pudding Cake?

For maximum flavor, you want those bananas nice and spotty, even a bit overripe. This brings out natural sweetness and a lovely soft texture that melds perfectly into the cake.

Can I prepare Banana Pudding Cake in advance?

Yes! In fact, chilling for several hours or overnight only makes it better. Just add the fresh banana slices and extra garnishes right before serving so everything looks (and tastes) its best.

What’s the best way to crush the vanilla wafers?

Place them in a zip-top bag and crush with a rolling pin or the bottom of a mug. You can go for a fine crumb or leave some bigger pieces for extra crunch and rustic charm.

Do I need to refrigerate Banana Pudding Cake?

Yes, always—because of the pudding and whipped cream layers. Keep it chilled until serving, then promptly refrigerate any leftovers to keep the cake tasting fresh and delicious.

Final Thoughts

If you love classic banana pudding and dreamy Southern desserts, this Banana Pudding Cake is sure to become your new favorite. Gather your ingredients, clear some fridge space, and let this crowd-pleaser win hearts at your next gathering!

Banana Pudding Cake Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 50 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the deliciousness of this Banana Pudding Cake that combines the flavors of ripe bananas, creamy pudding, and tender cake topped with vanilla wafers for a delightful Southern-inspired dessert.

Ingredients

Scale

Cake:

1 box yellow cake mix (15.25 ounces)
1 cup water
1/2 cup vegetable oil
3 large eggs
2 ripe bananas (mashed)

Pudding Layer:

1 package instant banana pudding mix (3.4 ounces)
2 cups cold milk

Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Additional:

1 cup crushed vanilla wafer cookies
1 banana (sliced, for garnish)
Extra whole or crushed vanilla wafers for topping

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Instructions

Preheat Oven: Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
Prepare Cake: In a large bowl, mix cake mix, water, oil, eggs, and mashed bananas. Beat until smooth. Pour into pan and bake for 28–32 minutes. Let cool.
Make Pudding: Whisk pudding mix with milk until thickened.
Whip Cream: In a separate bowl, whip cream, sugar, and vanilla until stiff peaks form. Fold into pudding.
Assemble: Spread pudding mixture over cooled cake. Sprinkle with crushed wafers, banana slices, and additional wafers. Chill before serving.