Banana Pudding Cake

Banana pudding cake combines moist yellow cake, creamy pudding, and crunchy vanilla wafers for the perfect sweet treat. This easy dessert is great for parties, holidays, or anytime you want a no-fuss, crowd-pleasing recipe!

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Banana pudding cake is the ultimate dessert for banana lovers. Moist yellow cake, creamy pudding, and whipped topping come together in every bite. Vanilla wafers add the perfect crunch, making this cake irresistible. Serve it for parties, holidays, or just because—you won’t regret it!

This recipe is easy to make with simple ingredients and clear instructions. Follow the step-by-step photos and directions for perfect results. We’ve included pro tips, tricks, and answers to the most frequently asked questions to help you out!

Homemade banana pudding cake takes just minutes to prep. Chill and enjoy layers of moist cake, creamy pudding, and crunchy vanilla wafers. It’s the perfect dessert for potlucks, holidays, or any time you crave a sweet, homemade treat.

This easy banana dessert stands out with its rich banana flavor and irresistible texture. Make it ahead for stress-free entertaining or a quick weeknight treat!

What you'll need to make this recipe for banana pudding cake:

• 1 (15.25-ounce) box of yellow cake mix (made according to the instructions on the box with 1 cup water, ½ cup vegetable oil, and 3 eggs)
• 1 (5.1-ounce) box of instant banana-flavored pudding
• 3½ cups of whole milk, cold
• 2–3 bananas, peeled and sliced very thin – no more than ¼-inch thick slices
• 1 (8-ounce) container of Cool Whip whipped topping, thawed
• 12 vanilla wafer cookies (for garnish)

Give your banana pudding cake a fun makeover with easy swaps and tasty extras! These simple tweaks let you make it your own. Here are some of the best ways to mix things up:

• Substitute Vanilla Wafers: Use graham crackers or shortbread cookies for a different texture and flavor in your banana pudding cake.
• Add Caramel Drizzle: For extra sweetness, drizzle caramel sauce over the top before serving.
• Substitute Pudding Flavor: Swap vanilla pudding for banana or cheesecake pudding to change up the creamy layer.
• Add Sliced Strawberries: Layer in fresh strawberries for a fruity twist that pairs perfectly with bananas.
• Substitute Cake Mix: Use white or butter cake mix instead of yellow cake for a slightly different taste.
• Add Chopped Nuts: Sprinkle chopped pecans or walnuts on top for extra crunch and flavor.

Get ready to make the best banana pudding cake recipe! Follow our step-by-step pictures, clear instructions, and expert tips for perfect results. Check out the tricks below, and let’s get started!

FIRST STEP: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking pan with baker’s spray. Set aside.

SECOND STEP: In a large bowl, add the water, vegetable oil, eggs, and contents of the yellow cake mix. 

THIRD STEP: Whisk by hand for one minute or until completely combined and no lumps remain.

FOURTH STEP: Pour the yellow cake batter into the prepared baking dish and bake for 30 minutes.

A toothpick inserted into the center should come out clean when done.

FIFTH STEP: Once the cake is removed from the oven, using the end of a wooden spoon, poke holes all over the cake (just like we do for this Turtle poke cake).

Allow the cake to cool slightly on the counter while you make the instant banana pudding.

SIXTH STEP: In a large mixing bowl, add the packet of instant banana-flavored pudding and milk.

Whisk for two minutes by hand until combined.

You want this to still be pourable, so DO NOT let it stand for the entire five minutes that is stated on the box directions for the pudding before pouring it into the holes poked into the warm cake.

SEVENTH STEP: Pour half the banana pudding mixture over the top of the warm cake, being sure to get it into all the holes.

You can use the back of a large spoon to gently push the pudding into all the holes.

EIGHTH STEP: Add the remaining half of the banana pudding and smooth the pudding into an even layer over the cake.

NINTH STEP: Place the thinly sliced banana pieces into an even layer over the entire surface of the cake.

TENTH STEP: Spread the thawed whipped topping evenly over the banana slices and garnish with the vanilla wafers.

I like to place one vanilla wafer into the center of each serving of cake. This way, each person gets a cookie on the top of their piece.

ELEVENTH STEP: Refrigerate this banana pudding cake for 12 hours, or overnight, before slicing and serving.

Banana pudding cake recipes are perfect for any occasion, from backyard barbecues to holiday parties. Serve chilled with delicious sides for a crowd-pleasing dessert. Here are the best ways to enjoy this sweet treat:

• Summer Cookouts: This cool, creamy cake is perfect for warm weather gatherings. The banana flavor pairs well with grilled favorites like pulled pork sandwiches or BBQ chicken sliders. Serve it with a scoop of homemade banana ice cream for an extra treat!
• Holiday Dinners: This cake is a hit at Thanksgiving, Christmas, and Easter. The rich layers make it a great choice for dessert tables alongside pecan pie bars or pumpkin cheesecake bars. Top it with whipped cream and caramel drizzle for extra holiday flair.
• Kid-Friendly Treats: Kids love the mix of cake, pudding, and crunchy cookies! Serve it as a birthday party dessert with peanut butter fudge or oatmeal chocolate chip cookies. Let little ones help decorate the top with extra cookies for a fun touch.

Banana cake with pudding mix is a reader favorite for good reason. It’s easy, creamy, and packed with banana flavor in every bite. Whether making it for a party or a family dessert, this cake never disappoints.

• Easy to Make: Simple steps and everyday ingredients make this cake stress-free to whip up anytime.
• Perfect Texture: Moist cake, creamy pudding, and crunchy cookies create a dessert that keeps everyone coming back for more.
• Great for Any Occasion: Serve it at birthdays, holidays, or casual get-togethers—it’s always a hit.
• Make-Ahead Friendly: Chill it overnight, and it’s even better the next day!
• Kid-Approved: Little ones love the banana flavor and fun cookie crunch in every bite.

Banana pudding cake is the kind of dessert that disappears fast. Once you try it, you’ll see why it’s a keeper!

Can I use a different cake mix for banana pudding cake?
Yes, you can use white or butter cake mix instead of yellow cake mix. Both will still taste great with the banana pudding.

Do I need to let the cake cool before adding the pudding?
Yes, let the cake cool slightly before pouring the pudding. If the cake is too hot, the pudding may become runny.

Can I use homemade whipped cream instead of whipped topping?
Yes, you can use homemade whipped cream instead of whipped topping. Just make sure it’s stabilized so it holds up.

What’s the best way to keep the bananas from turning brown?
To keep bananas from browning, toss them in a little lemon juice. This helps keep them fresh and looking great.

Can I make banana pudding cake ahead of time?
Yes, you can make banana pudding cake ahead of time. Chill it overnight so the flavors blend and the texture stays perfect.

Why is my pudding layer too runny?
Your pudding may be too runny if it’s not set properly. Use instant pudding and let it thicken before spreading it on the cake.

What’s the best way to serve banana pudding cake at a party?
Cut the cake into small squares or slices for easy serving. Arrange it on a platter with extra whipped topping.

Should I serve banana pudding cake chilled or at room temperature?
Serve it chilled for the best texture. The pudding sets perfectly, and the flavors blend better when the cake is cold.

Can I add extra toppings before serving?
Yes, sprinkle crushed cookies, fresh banana slices, or caramel drizzle right before serving for extra flavor and crunch.

How do I keep banana pudding cake from getting messy when serving?
Use a sharp knife and wipe it clean between slices. Chilling the cake longer helps it hold its shape better.

Can I serve banana pudding cake in individual cups?
Yes, layer cake, pudding, and cookies in small cups for a fun, mess-free dessert that’s great for parties.

How soon should I serve banana pudding cake after slicing it?
Serve it immediately after slicing. The pudding can soften the cake over time, so it’s best fresh.

Keep your banana pudding cake fresh with the best storage methods. Whether saving leftovers or making it ahead, proper storage keeps the texture and flavor just right. Follow these tips to store, freeze, and serve it perfectly.

Can I make banana pudding cake ahead of time?
Yes, you can make banana pudding cake a day ahead. Refrigerate it so the pudding sets and the flavors blend.

What’s the best way to store leftover banana pudding cake?
Store leftovers in an airtight container in the fridge. Eat within three days for the best taste and texture.

Can I freeze banana pudding cake?
Yes, you can freeze banana pudding cake, but the texture may change. Wrap it tightly and freeze for up to three months.

How do I thaw frozen banana pudding cake?
Thaw the cake in the fridge overnight. This keeps the cake moist and the pudding smooth.

Can I reheat banana pudding cake?
This cake is best served cold, but if you prefer it warm, microwave individual slices for ten to fifteen seconds.

Should I add fresh bananas before storing the cake?
Wait to add fresh bananas until serving. They can brown and turn mushy if stored for too long.

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Banana Pudding Cake

Banana pudding cake combines moist yellow cake, creamy pudding, and crunchy vanilla wafers for the perfect sweet treat. This easy dessert is great for parties, holidays, or anytime you want a no-fuss, crowd-pleasing recipe!

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 31 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

chill 12 hours hrs

Total Time 12 hours hrs 40 minutes mins

Course Cake, Dessert, Desserts

Cuisine American

Servings 12

Calories 319 kcal

Ingredients

  

1x2x3x

• 1 box yellow cake mix (made according to package directions with 1 cup water, ½ cup vegetable oil & 3 eggs)
• 5.1 ounces instant banana-flavored pudding
• 3½ cups whole milk (cold)
• 2 to 3 bananas (peeled and sliced very thin – no more than ¼-inch thick slices)
• 8 ounces Cool Whip whipped topping (thawed)
• 12 vanilla wafers (for garnish)

DIRECTIONS

 

• Preheat the oven to 350°F. Lightly spray a 9×13-inch baking pan with baker’s spray. Set aside.
• In a large mixing bowl, add the water, vegetable oil, eggs, and contents of the yellow cake mix.
• Whisk by hand for 1 minute or until completely combined and no lumps remain.
• Pour the yellow cake batter into the prepared baking dish and bake for 30 minutes. A toothpick inserted into the center should come out clean when done.
• Once the cake is removed from the oven, using the handle of a wooden spoon, poke holes all over the cake. Allow the cake to cool slightly on the counter while you make the instant banana pudding.
• In a large mixing bowl, add the packet of instant banana-flavored pudding and milk. Whisk for 2 minutes by hand until combined. You want this to still be pourable, so DO NOT let it stand for the entire 5 minutes that is stated on the box directions for the pudding before pouring it into the holes poked into the warm cake.
• Pour half the banana pudding mixture over the top of the warm cake, being sure to get it into all the holes. You can use the back of a large spoon to gently push the pudding into all the holes.
• Add the remaining half of the banana pudding and smooth the pudding into an even layer over the cake.
• Place the thinly sliced banana pieces into an even layer over the entire surface of the cake.
• Spread the thawed whipped topping evenly over the banana slices and garnish with the vanilla wafers. I like to place 1 vanilla wafer into the center of each serving of cake. This way each person gets a cookie on the top of their piece.
• Refrigerate this banana pudding cake for 12 hours, or overnight, before slicing and serving.

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Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
It’s best to make the holes in the baked cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
When you’re pouring the pudding mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles, and make sure the pudding fills the holes completely.
If you plan on making this dish more than a day in advance, wait to place the vanilla wafer cookies onto the top of the cake. The cookies will get soft the longer they sit on the cake and in the refrigerator. Alternatively, you can crush your vanilla wafer cookies and sprinkle them onto the top and place some additional fresh banana slices onto the top of the cake for a slightly different garnish. I would also wait to do this until just before you plan to slice and serve this cake.
The cake really needs to sit overnight in the refrigerator to absorb all of the liquid. If you rush this process, your cake will not absorb the liquid and could come out very wet at the bottom.

Nutrition

Calories: 319kcal | Carbohydrates: 64g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 559mg | Potassium: 225mg | Fiber: 1g | Sugar: 39g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 201mg | Iron: 1mg

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