This easy Banana Pudding Cake features soft, bouncy layers of banana cake, creamy layers of banana pudding, and fluffy whipped cream frosting. And it all starts with a box of cake mix!
An Easy Cake Mix Recipe with Lovely Layers!
No one can resist a gorgeous layer cake, am I right? And who could resist creamy, dreamy banana pudding? Not this girl. That’s why this double-threat dessert, combining layer cake and Southern banana pudding, is my new favorite treat – try it, and it might just be your new favorite, too!
Starting with a box of cake mix and some instant pudding, this cake is made with soft, moist, layers of banana flavored cake. In between the layers is a simple (but decadent!) filling of banana pudding and sliced bananas. To top it all off, whipped cream frosting is smoothed all over the cake, with vanilla wafers and even more banana slices for a pretty presentation.
(Want more banana pudding options? I’ve got you covered! Try my favorite Easy Banana Pudding, Banana Pudding Lasagna, Banana Pudding Cheesecake, and these pretty Banana Pudding Bars!)
The Ingredients You’ll Need
There are three basic parts to this dessert recipe: the cake, the filling, and the frosting. Here’s what you’ll need to make all three:
Cake:
- Cake Mix: White or yellow cake mix – either on is fine.
- Banana Pudding: Instant banana pudding, or you can substitute vanilla pudding if you don’t want the cake to taste like banana.
- Oil: Vegetable oil adds moisture to the cake without weighing it down. Canola and avocado oils are also fine. Coconut oil would be a good alternative, but be sure to use refined coconut oil if you don’t want the cake to taste like coconut.
- Milk: Whole milk is my preferred milk, but other types of milk would also work.
- Banana: Mash up some good, ripe bananas – they should be speckled generously with brown, or even have big brown splotches.
- Sour Cream: Greek yogurt makes a good sour cream substitute, but it may change the texture of the cake a little bit.
- Eggs: Whole eggs, plus a couple of additional yolks for richness.
Filling:
- Banana Pudding: Boxed, instant banana pudding, the kind that you mix with milk and don’t have to heat on the stove. Or if you want to do homemade, you can use the recipe for the homemade pudding in my Homemade Banana Pudding.
- Milk: The milk should be cold.
- Banana: For this, you can use a banana that’s not over-ripe, so the slices look pretty. I find that bananas that are an even yellow, or have a few brown speckles, are perfect. Slice it into coins.
Frosting:
- Cream: Heavy whipping cream, for beating. Don’t use half-and-half – no matter how much you beat it, it will not turn into whipped cream!
- Powdered Sugar: Make sure you use powdered (or “superfine” or confectioner’s) sugar, not granulated sugar.
- Vanilla: Pure vanilla extract gives the best flavor. You could also use vanilla bean paste, if you want an even more intense vanilla taste and pretty vanilla bean flecks.
- Salt: Just a little, to bring out the flavors of the vanilla, cream, and sugar.
Optional Garnishes:
- Banana Slices
- Vanilla Wafers
What Is Cake Mix Made Of?
Cake mix companies create their cake mixes with a lot of the same dry ingredients that you would use to bake a cake from scratch – flour, sugar, rising agents, and salt. These mixes add convenience, because each ingredient is pre-measured, sifted, and ready to go.
Additionally, boxed cake mixes often contain dough stabilizers and conditioners, which make the baking process much simpler, and less likely to turn out dry, flat, or otherwise unpleasant. Home bakers have been using and enjoying boxed cake mixes for decades, and it’s easy to see why.
Let’s Make a Banana Pudding Cake!
Okay, now that we’ve covered the ingredients, let’s take a look at the process for baking up this decadent dessert. You will need some cake layer pans to bake the cake, and a couple of mixing bowls for the pudding and whipped cream. Here we go:
- Get Ready to Bake. To get started, turn the oven to 350°F and let it preheat. Line the bottoms of two 9-inch cake pans with parchment paper, and spray with baking spray. Set the pans aside.
- Combine the Cake Batter Ingredients. Next, grab a large mixing bowl, and combine the cake mix, instant banana pudding powder, oil, milk, mashed banana, sour cream, and eggs. Whisk these together until well combined.
- Pour the Batter into Pans. Evenly divide the batter between the 2 prepared cake pans.
- Bake! Place the cake pans into the preheated oven on the center rack, and bake for 25 – 30 minutes. Use the toothpick test to tell if it’s ready. A toothpick inserted into the center should come out clean, or with a few moist crumbs.
- Cool the Cake Layers. Place the cakes on a wire cooling rack to cool completely.
- Make the Filling. In a medium-sized mixing bowl, whisk the other box of banana pudding powder with the cold milk. Continue whisking for about 2 minutes, until it thickens. Set the pudding aside or place it in the fridge to chill.
- Make the Whipped Cream Frosting. In the bowl of a stand mixer fitted with a whisk attachment (or in a regular bowl with a hand mixer), beat the heavy cream, powdered sugar, vanilla, and salt. on medium-high until stiff peaks form.
- Trim the Bottom Cake Layer. Carefully remove the cooled cakes from the cake pans. Place one of them on a plate or cake stand, and cut the top off of the cake to make a flat surface.
- Add Pudding, Bananas, and the Top Layer. Spread on the pudding, and top with sliced bananas. Add the second layer of cake.
- Frost with Whipped Cream Frosting. Cover the whole cake with the frosting, using an icing spatula to get a smooth finish.
- Decorate. Pipe swirls of whipped cream, and then top the cake with banana slices and vanilla wafers. You can also press crushed wafers onto the sides of the cake, if you like.
- Enjoy!
Baker’s Notes
If you decide to make this easy banana pudding cake recipe, be sure to leave a comment telling us how it turned out for you! And check out these helpful tips – they will make sure your cake turns out perfectly. Enjoy!
- Cake Strips: Cake strips are a great tool to use to help your cakes rise evenly in the oven while baking. They wrap around the outside of the cake pan, and keep the pan from getting too hot. That way the cake doesn’t over-bake on the outer edges, or over-rise in the middle!
- Whisking the Pudding: It’s important to whisk the pudding until it is soft set and thickened. Soft, runny pudding will soak into the cake instead of sitting on top of it.
- Whipped Cream Frosting: When mixing up the frosting, make sure to stop and scrape down the sides of the bowl with a rubber spatula. Scraping the bowl keeps the ingredients well-mixed for a creamy, smooth frosting.
- Cutting the Cake: You don’t have to cut off the top of the first cake layer if you don’t want to. I recommend doing so, as this allows for a flat surface for the pudding and will help it to stay in an even layer.
Storing Banana Pudding Cake
Since this cake is made with whipped cream and pudding, it should be stored it in your fridge. Place it in a cake stand or a large, airtight container. It will keep for up to 3 days.
Can I Freeze This Cake?
I do not recommend freezing this cake. When you freeze banana slices, they tend to become mushy and brown. Pudding may separate and become watery if frozen, and the frosting layer may lose its texture, too. Instead, I recommend serving the cake freshly baked and frosted.
More Banana Dessert Recipes
- Banana Bundt Cake
- Old Fashioned Banana Pudding with Meringue
- Best Banana Cake
- Pineapple Banana Bread
- Banana Bread Cake
- Brown Sugar Banana Bread
- Bananas Foster Cheesecake
Banana Pudding Cake
Ingredients
Cake:
- 1 (15.25 oz) box yellow or white cake mix
- 1 (3.4 oz) box instant banana pudding
- ½ cup vegetable oil
- ½ cup whole milk
- ½ cup mashed banana
- ¼ cup sour cream
- 3 eggs + 2 yolks
Filling:
- 1 (3.4 oz) box instant banana pudding
- 1 cup cold milk
- 1 banana, evenly sliced into coins
Frosting:
- 1 ½ cups heavy cream
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Optional Garnishes:
- Banana slices
- Vanilla wafers
Instructions
- Preheat the oven to 350°F. Line the bottoms of two 9” cake pans with parchment paper and spray with baking spray. Set aside.
- In a large mixing bowl whisk to combine the cake mix, banana pudding, vegetable oil, milk, mashed banana, sour cream and eggs. Mix until well combined, then evenly divide between the 2 prepared cake pans.
- Place the cake pans into the preheated oven on the center rack and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs. Once baked, remove from the oven and place onto a wire cooling rack to cool completely.
- Filling: In a medium sized mixing bowl, whisk to combine the banana pudding and milk. Whisk for about 2 minutes, or until thickened. Set aside or place into the fridge to chill.
- Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla and salt. Whip on medium-high until stiff peaks form.
- Assemble: Carefully remove the cakes from the cake pans. Place the 1st cake into a plate or cake stand. Cut the top off of the cake to make a flat surface for the pudding to rest on. Spoon on the pudding in an even layer. Top this layer evenly with sliced banana coins and then place the 2nd cake on top.
- Cover the whole cake with the frosting, using an icing spatula to get a smooth finish. Top with banana slices and wafers. You may also press crushed wafers onto the sides of the cake, if desired.
Notes
- Cake strips are a great tool to use to help your cakes rise evenly in the oven while baking.
- It is important to whisk the pudding until it is soft set and thickened. If it is not set enough it will be runny and soak into the cake instead of resting on it.
- When mixing up the frosting, make sure to stop and scrape down the sides of the bowl with a rubber spatula. This will ensure that all of the ingredients are well combined, resulting in a creamy and smooth frosting.
- You don’t have to cut the top of the 1st cake off if you don’t want to. I recommend doing so, as this allows for a flat surface for the pudding and will help it to stay in an even layer.
- Cake may be stored in an airtight container in the fridge for up to 3 days.
Nutrition
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