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Banana Pudding Cake

7 reviews
Total Time
Prep: 30 min. Bake: 15 min. + cooling
Molly Allen

By Molly Allen

Recipe by Tiffany Barbee, Rocky Mount, North Carolina

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Feb. 24, 2025

Turn classic banana pudding into a fluffy, moist banana pudding cake topped with swirls of whipped cream, whole Nilla wafers and banana slices.

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With layers of creamy pudding, vanilla wafers and whipped cream, it’s no wonder banana pudding is a favorite for many. Now imagine all that goodness with cake. Thanks to a box of yellow cake mix and a few extra steps, you’re closer than you think to banana pudding cake.

This dreamy homemade cake takes inspiration from timeless banana pudding. It’s bursting with banana flavor, with fresh mashed bananas in the moist cake layers and pudding in between. It’s all you love about banana pudding but elevated. Make it for any special occasion when you’re baking for someone who can’t get enough of banana desserts.

Ingredients for Banana Pudding Cake

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  • Yellow cake mix: Yellow cake mix serves as the base for this banana pudding cake recipe. It brings a nice, buttery flavor. However, if you have only a white cake mix on hand, that could easily be used.
  • Eggs: Eggs help bind ingredients in baking. They also add fat, flavor and moisture.
  • Vegetable oil: Vegetable oil brings moisture to this cake. It’s best to stick with vegetable oil because of its neutral flavor, or swap in canola oil if necessary.
  • Milk: Liquid is necessary to enhance moisture in a cake. Whole milk produces a rich texture and flavor in the cake, and you’ll need whole milk for the pudding filling too. You could also use 2% or 1% if that’s what you have on hand.
  • Vanilla extract: Vanilla extract helps enhance the fruity banana flavor that much more.
  • Mashed bananas: It wouldn’t be banana pudding cake without bananas! For the best-tasting cake, choose very ripe bananas to mash. Need them to be ready for baking right away? Learn how to quickly ripen bananas.
  • Vanilla wafers: Classic banana pudding is often layered with vanilla wafers, and this cake follows suit. A layer of vanilla wafers in the cake batter creates a satisfying crunch in the finished cake.
  • Banana cream pudding mix: A layer of banana pudding between the two cake layers gives the cake more texture and height. Choose to use banana pudding mix for a robust flavor. You could also use vanilla pudding with additional fresh bananas mixed in.
  • Heavy whipping cream: The final component of this cake is a fresh whipped cream topping. Use heavy whipping cream to make your own.
  • Confectioners’ sugar: A small amount of confectioners’ sugar mixed into the whipped cream provides a touch of sweetness and stability.

Directions

Step 1: Prep the cake batter

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Preheat the oven to 350°F. Line the bottoms of two greased 9-inch round baking pans with parchment and grease the paper. Combine the yellow cake mix, eggs, oil, milk and vanilla extract, and beat on low speed until moistened, about 30 seconds. Beat on medium speed for two minutes.

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Stir in the mashed banana.

Step 2: Layer cake batter and vanilla wafers

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Spread 1/2 cup of the cake batter into each prepared pan.

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Arrange 2 cups of vanilla wafers on top of the batter, flat side up (1 cup per pan). Gently spread the remaining batter over the wafers.

Step 3: Bake the cake

Bake the cake for 15 to 20 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before removing them from the pans to wire racks to cool completely.

Step 4: Make the pudding

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Whisk together the milk and pudding mix for two minutes. Let the mixture stand for two minutes until soft-set.

Step 5: Make the whipped cream

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In a chilled large bowl and using chilled beaters, beat the heavy cream until it begins to thicken.

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Add the confectioners’ sugar and beat until soft peaks form.

Step 6: Assemble

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Place one cake layer on a serving plate and spread the top with the pudding mixture. Top with the second cake layer. Spread the sweetened whipped cream over the top and sides of the cake. Crush 1 cup of vanilla wafers and gently press the crumbs onto the sides of the cake. Garnish the cake with the remaining whole vanilla wafers and sliced bananas if desired.

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Recipe Variations

  • Use whipped topping: Store-bought whipped topping can easily be used in place of homemade whipped cream. This will shave the amount of prep time and ingredients so you’ll be able to dig into a slice even faster.
  • Add more fruit: While bananas shine in this banana pudding cake, you could certainly add other fruit to the mix as well. Consider dressing it up with sliced strawberries or raspberries for added brightness and sweetness.
  • Add nuts: Bananas and walnuts are a wonderful pairing. Add a bit of crunch by garnishing the top and sides of the cake with crushed walnuts in addition to vanilla wafers.

How to Store Banana Pudding Cake

All cakes with pudding should be kept cold in the fridge until just before serving.

How long does banana pudding cake last?

This banana pudding cake will last in the fridge for three to four days. It’s best to avoid freezing it, as the frozen temperatures will alter the texture of the pudding and whipped cream frosting.

Can you make banana pudding cake ahead of time?

Hoping to prep ahead to serve this for a special occasion? Some parts of this dessert can be made ahead of time. Bake the cake layers and wrap them in storage wrap to store in the fridge for up to three days beforehand. It’s best to make the banana pudding and whipped cream right before assembly for the best taste and texture. If you’d like to make the entire cake, prep it one day ahead of serving.

Banana Pudding Cake Tips

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How do you keep banana pudding cake moist?

The magic of banana pudding cake is that it stays moist on its own thanks to the pudding filling. The longer the cake sits in the refrigerator, the softer the layers will become, turning it into a more spoonable cake versus sliceable. This time in the fridge will enhance the flavors even further. Love the texture? Try other cake recipes with pudding.

How do you keep bananas from turning brown?

The best bananas for this banana pudding cake are very ripe bananas. This brings maximum flavor to the cake batter. However, you don’t want to have brown banana slices on top for garnish. If you plan to garnish with banana slices, dip them in lemon juice to help keep them looking fresh for serving.

What do you serve with banana pudding cake?

With banana cake layers, banana pudding and fresh whipped cream, this multi-layer cake has so much going for it. There’s no need to serve it with anything else. However, if you do want to dress it up even further, consider pairing it with a drizzle of caramel sauce or a scoop of salted caramel ice cream for a delicious pairing.

How do you frost banana pudding cake?

For a nice, even layer of homemade whipped cream frosting, a flat spatula is the best tool for the job. Choose a straight, flat spatula or an angled spatula with a straight edge for easy cake decorating.

Watch How to Make Banana Pudding Cake

Test Kitchen Approved

Banana Pudding Cake

7 reviews
Prep Time 30 min
Cook Time 15 min
Yield 16 servings

Ingredients

  • 1 package yellow cake mix
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananas
  • 1 package (11 ounces) vanilla wafers, divided
  • FILLING:
  • 1 cup cold 2% milk
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • WHIPPED CREAM FROSTING:
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • Sliced ripe bananas, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.
  2. Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form.
  3. Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and side of cake. Crush 1 cup vanilla wafers and press onto side of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

Nutrition Facts

1 piece: 417 calories, 21g fat (8g saturated fat), 65mg cholesterol, 395mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 4g protein.

Author
Molly Allen
Now a freelance writer and photographer specializing in stories about food and drink, Molly is a former bakery owner who brings her years of first-hand expertise to Taste Recipes and other food-centric publications. She is a pizza oven expert having tested nine different models. She also has a passion for grilling and cooking on smokers and fire pi...
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Molly Allen
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I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. —Tiffany Barbee, Rocky Mount, North Carolina
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