Old-Fashioned Banana Pudding Cake
This Banana Pudding Cake is super easy and delicious! The layers of vanilla cake with banana pudding in between keep the cake moist and full of banana flavor.
Servings: 12 servings
Calories: 614kcal
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!
Video
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
Serving: 12g | Calories: 614kcal | Carbohydrates: 73g | Protein: 3g | Fat: 59g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 134mg | Sodium: 156mg | Potassium: 162mg | Fiber: 2g | Sugar: 69g | Vitamin A: 1577IU | Vitamin C: 0.3mg | Calcium: 74mg | Iron: 1mg