Banana Pudding Cake is a delicious fusion of two classic desserts: moist banana cake and creamy banana pudding. This cake is rich, fluffy, and bursting with banana flavor, layered with a luscious vanilla pudding filling and topped with whipped cream. Whether you’re making it for a special occasion, a potluck, or just to satisfy a sweet craving, this cake is sure to be a hit.
If you love traditional banana pudding, this cake takes it to the next level by combining all the familiar flavors into one irresistible treat. With layers of moist cake, creamy filling, and a light and fluffy topping, it’s a dessert that everyone will adore.
Why You’ll Love This Recipe
- Easy to Make – Uses simple ingredients and comes together quickly.
- Full of Banana Flavor – Both fresh bananas and banana pudding make it rich and delicious.
- Perfect for Any Occasion – Great for holidays, birthdays, or just because.
- Make-Ahead Friendly – Tastes even better after chilling overnight.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Pudding Filling:
- 1 (3.4 oz) box instant banana pudding mix
- 1 3/4 cups cold milk
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 bananas, sliced for garnish
- 1/2 cup crushed vanilla wafers
Instructions
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, beat together the cake mix, mashed bananas, eggs, vegetable oil, milk, and vanilla extract. Mix until smooth and well combined.
- Divide the batter evenly between the prepared cake pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Pudding Filling
- In a medium bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 2 minutes.
- In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the pudding mixture until smooth and creamy.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of the banana pudding filling over the top.
- Add the second cake layer on top and spread the remaining pudding mixture evenly over the top.
Step 4: Make the Whipped Topping
- Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top and sides of the cake.
Step 5: Garnish and Serve
- Decorate with sliced bananas and crushed vanilla wafers for the classic banana pudding look.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.
Baking Tips
- Use Ripe Bananas – The riper the bananas, the sweeter and more flavorful your cake will be.
- Chill Before Serving – This cake tastes even better after a few hours in the fridge.
- Prevent Bananas from Browning – Toss banana slices in a little lemon juice before adding them as a garnish.
- Make It Extra Special – Add a drizzle of caramel or a sprinkle of cinnamon for extra flavor.
Variations
- Homemade Cake Option – Swap the boxed cake mix for a homemade banana cake recipe.
- Vanilla or Chocolate Twist – Use vanilla or chocolate pudding instead of banana for a different flavor.
- Layered Trifle Version – Instead of a layered cake, make this as a trifle by layering chunks of cake, pudding, and whipped cream in a dish.
Keto and Low-Carb Version
For a keto-friendly Banana Pudding Cake:
- Use almond flour or coconut flour instead of cake mix.
- Substitute sugar-free banana pudding mix and heavy cream for the filling.
- Sweeten with monk fruit or erythritol instead of sugar.
FAQs
Can I make this cake ahead of time?
Yes! This cake is best when made at least a few hours in advance to allow the flavors to meld. It can be stored in the refrigerator for up to 3 days.
Can I use fresh whipped cream instead of store-bought?
Absolutely! Homemade whipped cream adds a fresh and light texture that pairs perfectly with the cake.
How do I store leftovers?
Cover and refrigerate for up to 3 days. The bananas may brown slightly, but the cake will still taste delicious.
Can I freeze this cake?
You can freeze the cake layers separately, but it’s best to assemble the cake fresh for the best texture.
Banana Pudding Cake is the perfect dessert for banana lovers. It’s moist, creamy, and packed with banana flavor, making it a delightful treat for any occasion. Whether you serve it at a family gathering or enjoy it as a weekend treat, this cake is guaranteed to impress. Give it a try, and enjoy a slice of sweet, comforting Southern goodness
