Banana Pudding Cake is a semi-homemade dessert that will quickly become a new family favorite. The banana pudding is combined with condensed milk and cream cheese to create a creamy filling that adds the perfect amount of banana flavor to each slice.
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This banana pudding layer cake isn’t a complicated recipe so don’t fret if you don’t bake often! It utilizes prepared ingredients to show that baked goods not made completely from scratch can still be amazing. It’s not dry or overly sweet like you’d expect! What takes it up a notch is the rich homemade frosting and the tasty toppings. It’s a showstopper in taste AND presentation.
If you like easy pudding cake recipes, you will love this Simple Lemon Pudding Cake and Chocolate Pudding Cake.
Why You’ll Love This Recipe
- It’s customizable: I love desserts that you can experiment with. There are several flavor variations you can make so this tastes like a different yet still like a delicious banana cream pudding cake.
- It’s perfect for special occasions: The flavors just scream Easter to me so it’s become a staple dessert in my family. It also works for birthdays, anniversaries, or any special occasion.
- Prep time is quick: Since it’s a box mix, prep is so fast. You don’t have to spend so much time measuring—especially since the other layers are only 4 ingredients each.
Ingredients
I separated all the ingredients for this banana cream cake recipe into their respective categories to make them easier to find. They are very common items you can find at your grocery store any time.
For the cake
- French vanilla cake mix: I prefer French vanilla flavor with banana, but you may use a regular vanilla cake mix instead. Even banana cake mix if you want to make it a true banana bonanza!
- Toppings: To decorate your finished cake I highly recommend toasted coconut, caramel sauce, and vanilla wafers. They add texture and make it look adorable.
For the banana pudding layer
- Banana pudding mix: This is one of the most important ingredients in this recipe as it is where most of the banana flavor comes from. It also helps the filling remain rich, creamy, and stable as it sets.
- Sweetened condensed milk: I love the sweetness and creaminess of condensed milk in the filling. It is tamed by the flavors of the ingredients so each bite isn’t a sugar bomb.
- Cream cheese: Ensure the cream cheese is softened before using it, or you will have lumps in the pudding layer. This adds a tanginess and also helps to thicken the pudding so it doesn’t run out of the cake.
- Whipped topping: The fluffy texture of Cool Whip keeps the pudding from feeling too dense. I don’t recommend using canned whipped cream as it isn’t stable and melts easily.
For the frosting
- Butter: This is the base of the homemade frosting. It adds a rich and creamy texture. I use unsalted butter so it doesn’t have a salty flavor.
- Powdered sugar: This is the best sweetener for frosting as it mixes with the other ingredients smoothly.
- Vanilla extract: I like the subtle vanilla flavor that comes from the extract. I use pure vanilla for best results but imitation may be used as a quick substitute.
- Heavy whipping cream: To add volume and lusciousness to the frosting, I whip in some heavy cream. It also keeps the frosting from tasting like butter.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate: Try chocolate cake instead of French vanilla for a chocolate-covered banana version.
- Coconut cream: Use coconut cream instead of heavy cream in the frosting for extra coconut flavor.
- Strawberry: Make this recipe using strawberry cake mix and garnish with fresh strawberry slices for a strawberry banana rendition.
How to Make Banana Pudding Cake
Below you will find the entire process of making a successful recipe for banana pudding cake. I included everything from baking the cake to how I like to decorate it! Preheat your oven to 350 degrees F and grease your cake pans before you get started.
Step 1: Prepare the cake batter. Prepare all three boxes of cake mix using the ingredients listed on the box. Separate the cake batter into 3 round cake pans.
Step 2: Bake and cool the cakes. Stick the pans into the oven and bake the cake layers for about 25-30 minutes. Check the centers with a toothpick to ensure they’re done and then set them to the side to cool for 10 minutes before transferring them to a cooling rack.
Step 3: Level the cake layers. Once completely cooled, level each cake layer using a leveler or a sharp knife.
Step 4: Make the pudding and frosting. Combine the pudding and milk in a mixing bowl and beat the ingredients for 5 minutes or until thickened. Add the condensed milk and cream cheese and mix until smooth before transferring to a piping bag. Combine the frosting ingredients in a separate bowl, beat them until fluffy, and then put the mixture in another piping bag.
Step 5: Pipe the frosting and pudding. Carefully pipe a ring of frosting onto the bottom layer and then pipe the pudding in the middle.
Step 6: Repeat with the other layers. Repeat the step above a second time with the second layer, and then top it with the third layer.
Step 7: Frost the cake and decorate the bottom. Cover the outside of the cake with the remaining frosting and sprinkle the toasted coconut along the bottom.
Step 8: Finish decorating and chill. Squeeze some caramel along the top edge to create fun drips on the sides, and add dollops of frosting on top. Sprinkle with even more coconut and add a vanilla wafer to each dollop. Let it set in the fridge before you slice and devour it!
Recipe Tips
- Don’t assemble it warm: Cooling the cake is a very important step that you shouldn’t skip. If you try to assemble the layers with warm cake, the pudding will leak and the frosting will melt.
- Add fresh bananas: Top the cake with freshly sliced bananas for even more banana flavor.
- Don’t store it on the counter: This cake shouldn’t be stored at room temperature because of the pudding and frosting. It will get too warm and spoil faster.
If you love recipes like this tasty layer cake, you may also enjoy this Snickers Layer Cake.
Storage Directions
- Storing: Store this cake in the refrigerator tightly wrapped in plastic wrap or sliced and placed into airtight containers. They will stay fresh in the refrigerator for up to 5 days or frozen in the freezer for up to 3 months.
- Make Ahead: Prepare your cakes, filling, and frosting up to 24 hours in advance and store them all separately in the refrigerator until you’re ready to assemble them. I love doing this before a holiday dinner.
Serving Suggestions
- Add a delicious jam in the middle to take the recipe to the next level! This is a great mango jam for a tropical pairing or peach jalapeno jam for subtle heat.
- Have a scoop of strawberry banana ice cream on the side of your slice of this banana pudding cake from scratch.
- Make a super simple dinner of parmesan meatballs and your favorite side.
- Serve this old-fashioned banana layer cake recipe for Easter! Maple dijon glazed boneless spiral ham makes a great main course.
Recipe FAQs
If you add too much milk or don’t allow it just a few minutes to set, it will be on the runny side. Pop it in the refrigerator for a few minutes to help it thicken.
Of course. Use your favorite homemade vanilla pudding recipe in place of store-bought. Just ensure that it cools completely before combining it with the other pudding layer ingredients.
Sure! This can make the process faster and it will still be delicious. I’ll always advocate for the homemade version but sometimes we all need a break!
More Delicious Banana Dessert Recipes
Do you like cooking banana recipes? Here are some others you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Banana Pudding Layered Cake Video
Old-Fashioned Banana Pudding Cake
Equipment
- 3 9 inch round cake pans
- 1 disposable piping bag
- 1 large piping bag with a large star tip
- 1 10 inch round cake board
- 1 cake leveler or butter knife
- Stand Mixer or electric mixer
Ingredients
Cake Ingredients
- 3 boxes (13.25 oz) French vanilla cake mix or your favorite flavor
Decorations
- 2 cups toasted coconut, pecans or walnuts reserve a bit for topping
- 1 bottle caramel sauce
- vanilla wafer cookies or your favorite
Banana Pudding Ingredients
- 1 box Instant Banana Pudding (3.4 oz) or your favorite
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 brick (8 oz) cream cheese softened
- 1 carton (8 oz) whipped topping
Vanilla Frosting Ingredients
- 3 cups unsalted butter softened
- 6 cups powdered sugar
- 3 teaspoon vanilla extract
- 5-7 tablespoon heavy whipping cream
Instructions
- Preheat your oven to 350 degrees and prepare cake pans with cooking spray
Bake Your Cakes
- Follow the directions on the back of your cake boxes to make your batter.
- Divide the batter between the three pans and bake inside your oven for 25-30 minutes or until a toothpick inserted comes out clean.
- Once baked, allow to cool inside each pan for 10 minutes and then on to a rack until cooled completely.
- Using a cake leveler, slice off the rounded tops to make the cakes level, if necessary.
Banana Pudding Directions
- Using a large mixing bowl, beat together the banana pudding and milk for about 5 minutes.
- Mix in the sweetened condensed milk until smooth. Then mix in cream cheese until smooth.
- Fold in the cool whip until smooth. Scoop the pudding into the piping bag
Frosting Directions
- Using a handheld or stand mixer, beat all the frosting ingredients until creamy and stiff peaks form.
- Scoop into piping bag.
Building the cake
- Place one cake round onto the cake board.
- Using the cake frosting, pipe a thick outline around the edge of the cake. This will be the barrier to keep the pudding in the middle of your cake.
- Pipe pudding into the middle of each cake layer.
- Place the second cake layer on top of the first one. Repeat steps with the frosting and pudding with the second cake layer.
- Place the third cake layer on top.
- Using the remaining frosting, frost entire cake.
- Sprinkle the toasted coconut, pecans or walnuts onto the bottom of the cake
- Pour the caramel sauce into the squeeze bottle and squeeze it along the top edge of the cake that way the sauce drips down along the sides. If using store bought caramel sauce you won't need a squeeze bottle.
- Using the remaining frosting in the piping bag, pipe dollops of frosting along the top to decorate.
- Sprinkle with toasted coconut, pecans or walnuts. Place your cookie of choice inside or against each of the dollops of frosting.
- Place in the fridge for 1 hour to allow the frosting to harden before cutting into slices and serving.
- Enjoy every bite!
Notes
- Shake it up and make this banana pudding cake recipe your own by using a homemade pudding or your favorite store-bought frosting.
- Store this banana cake in the refrigerator for up to 5 days either tightly covered or in an airtight container.
- Allow your pudding some time to set and thicken before moving forward so it doesn’t make the cake soupy.
Nutrition
This post was originally published in March 2021. It has been republished with new images and content.
Kathy Simser says
Karin the recipe says "3" boxes of the cake mix. Is this correct? Love your recipes.
Karin and Ken says
Thank you for your kind words. Yes. As a result of cake mixes being reduced from 18.25 oz to 13.25 oz I felt I had to use one box per layer to make the cake look great. Hope you enjoy this cake as much as we do. All the best. Karin
Gertrude says
I’ve made this cake three times now and have been grateful for this recipe. Everywhere I’ve taken this cake EVERYONE has loved it and asked for the recipe. I always feel like a celebrity. Thank you for sharing I’ll be making another for my church meeting next week.
Karin and Ken says
You just made my day! I’m so glad you get to feel like a celebrity! We love this recipe too. No matter which pudding flavor you use. Take care and all the best. Karin
Michael says
My new favorite cake!!!! I couldn’t believe how great it tasted We ate it all. Too bad there were no leftovers!!! I’m making another cake today although I think I’m using different pudding with todays creation lol I’m having fun trying your cakes. So far I love them all even though I love this one most. It’s so good. Thank you for sharing it
Karin and Ken says
You’re definitely most welcome! I’m glad you’re enjoying it as much as we do! I can’t thank you enough for taking the time to let me know! Enjoy your day! Karin
Dee says
Looks amazing! The pudding flavor I want to use doesn’t come in an “instant” version. What’s the best way to make this cake using a cooked pudding? Thank you!
Karin and Ken says
I am so glad you asked me this question. Gave me the perfect excuse to make this cake and I’ve always wanted to try making it using the pudding you have to cook. Reality is the cooked pudding uses an extra cup of milk. Simply make your cooked pudding first and allow it to totally cool. Remove one cup of pudding and add whipped topping, condensed milk and softened cream cheese. Blend it together and it works exactly the same. Just do not add milk twice! I apologize for late response and am grateful for your patience. Please let me know how it goes for you. I would love to hear what you think. I just love this cake. All the best. Karin