This Banana Pudding Cake is a delicious blend of classic banana pudding flavors in cake form. Featuring a yellow cake base, creamy vanilla pudding, ripe bananas, and signature Nilla wafers.This delicious banana pudding recipe cake is a modern take on a childhood favorite dessert!
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Ingredients For Banana Pudding Cake
Yellow Cake Mix – If you prefer, you can substitute with vanilla extract, but keep in mind that this will add a vanilla taste to your dish.
Eggs
Vegetable oil – When baking, it’s best to avoid using olive oil as it may alter the taste of your dish.
Water
Bananas – For the cake, you want the bananas to be overripe and mashed, but also have some that are less ripe for slicing and placing on top.
Instant Vanilla pudding – Ensure that you use instant pudding.
Milk – This will be used to prepare your pudding.
Nilla wafers – Any brand of Nilla wafers will work well in this recipe. Typically, they can be found in the cookie aisle of your local grocery store.
Cool Whip – If you prefer, you can substitute with homemade whipped cream. If desired, we suggest using our stabilized whipped cream recipe for banana pudding cream cake, which we also use in our popular cupcakes in a jar.
How to make Banana Pudding Cake?
Step 1 – Preheat. Set your oven to preheat at 350°F (175°C).
Step 2 – Mix cake batter. Take a mixing bowl, then mix the cake mix, eggs, vegetable oil, water, and mashed banana together until well combined.
Step 3 – Add to pan. Empty the mixture into a 13 x 9-inch metal baking pan that has been lightly greased with either shortening, butter, or cooking spray.
Step 4 – Bake. Bake the banana pudding cake in the oven for a period of 25 to 30 minutes, or until a toothpick inserted in the center comes out dry.
Step 5 – Make pudding. While the banana cream pudding cake is baking, prepare the pudding by whisking together 2 cups of milk and the vanilla pudding mix, then chill it in the refrigerator until it firms up.
Step 6 – Add pudding to the cake. Once the cake has cooled completely, use the handle of a wooden spoon to evenly space holes across the top of the cake. Next, spread the vanilla pudding evenly over the cake, ensuring it fills all the holes.
Tip: Your cake will cool more quickly if you place it on a wire rack. This elevates the cake off the countertop and promotes airflow all around it.
Step 7 – Add banana slices. Take two fresh bananas, cut them into slices and place them in rows on top of the pudding, covering the entire surface of the cake.
Step 8 – Add wafers and whipped cream.
Sprinkle crushed Nilla wafers over the sliced bananas. Next, evenly spread a layer of whipped cream frosting on top of the
banana pudding cake with vanilla wafers, ensuring that the bananas and Nilla wafers are fully coated.
Step 9 – Chill. Enclose the cake with plastic wrap and place it in the fridge for a time frame of 30 minutes to an hour to chill it.
Step 10 – Add more bananas and serve.
Right before serving, decorate the top of the cake with slices of the remaining banana and whole Nilla wafers. Serve promptly.
My Best Tips
- Prepare the cake in advance and keep it in the refrigerator or freezer.
- Prepare the pudding ahead of time and keep it in either the fridge or freezer until it’s ready to be served.
- Assemble the cake when you’re ready to serve.
- Enjoy!
The step-by-step instructions Banana Pudding Cake pictures can be found in the recipe card below.
Questions and answers about Banana Pudding Cake
Recipe variations
The possibilities for variations of this delectable cake are endless. Experiment with different pudding flavors, incorporate different fruits or nuts, or try unique frosting and decoration combinations. Unleash your creativity and have a blast making it your own!
What Do You Serve With banana pudding recipe cake?
Banana pudding cake is a scrumptious dessert that can be shared with loved ones. This recipe features simple instructions and can be prepared beforehand for extra ease. Top with a generous portion of whipped cream and savor every bite!
Have a look at our other dessert recipes, how about red velvet banana pudding or old fashioned banana pudding
Can You Freeze the banana pudding cream cake recipe?
Banana pudding cake is a delightful dessert that can be made from scratch or with a cake mix. It can be frozen after assembly, although it’s best to do so without the frosting. This cake can be stored in the freezer for a maximum of two months.
Can You Store Banana Pudding Cake?
If you’re not going to consume your banana pudding cake immediately, follow these storage tips. Ensure the cake has cooled completely before wrapping it in plastic wrap or foil. Then, store the cake in a sealed container in the fridge. It will stay fresh for a maximum of four days
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Banana Pudding Cake
Ingredients
For the cake:
- Cooking spray
- 1 cup full-fat sour cream
- ½ cup whole milk
- ⅓ cup vegetable oil
- 15.5 ounce box vanilla or white cake mix
- 3 larges eggs
- 3 ounce box cook and serve banana cream pudding mix (not instant)
For the frosting:
- 8 ounces full-fat cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 3 cups cold heavy cream
- ¼ cup powdered sugar
For assembly:
- 2 medium ripe (but not spotty) bananas
- 11 ounce Nilla Wafers, divided
Instructions
- Make the cake: For the cream cheese frosting, set aside 8 ounces of cream cheese and let it come to room temperature. To mix the ingredients, you have two options: either a stand mixer or an electric hand mixer in combination with a big bowl. Prior to beginning the baking process, position the oven rack to the central location and set the temperature to 350°F. Lubricate the interiors of two 9-inch circular cake pans with some oil and place rounds of parchment paper at their base.
- Take a big mixing bowl and mix together 1 cup of full-fat sour cream, 1/2 cup of whole milk, 1/3 cup of vegetable oil, and 3 large eggs until well combined. Stir the ingredients until they form a smooth mixture. Then, add 1 box of cake mix and 1 box of banana cream pudding mix to the bowl and continue whisking until the mixture is uniform in consistency. Finally, divide the batter equally between the two prepared 9-inch cake pans.
- To bake the cakes, set the oven timer for 20 to 25 minutes. Monitor the hue of the cakes, they should develop a light brown hue. To check if they are fully cooked, insert a toothpick in the center and if it comes out clean, the cakes are ready. Take the pans out of the oven and place them on a wire rack to fully cool. As the cakes cool, you can prepare the frosting.
- Make the frosting: To make the cream cheese mixture, add 1 1/4 cups of powdered sugar and 2 teaspoons of vanilla extract to a bowl of cream cheese. Using a whisk attachment, beat the ingredients on medium speed for 3 to 4 minutes until you achieve a smooth consistency. Then, lower the mixer speed and slowly add 3 cups of cold heavy cream. Keep whisking the mixture until it becomes thicker and smoother, which should take around 4 minutes. Subsequently, ramp up the mixer speed to medium and continue to beat until the frosting has doubled in volume and becomes light and fluffy. This should take 1 to 2 minutes. Set aside 1 cup of the frosting by transferring it to a small zip-top bag for later use.
- Assemble the cake: Gently crush 3 1/2 cups of Nilla Wafers into coarse crumbs using a rolling pin or the bottom of a frying pan. To do this, place the wafers in a large zip-top bag, seal it, and apply pressure until the desired texture is achieved. Next, thinly slice 2 medium ripe (but not overripe) bananas and peel them.
- Take the cakes out of the pans. Level off the rounded tops of each cake using a serrated knife. Next, arrange a cake layer with the cut side facing downwards on a serving plate or a cake stand. Spoon 1 cup of the frosting on top and evenly spread it to the edges using an offset spatula. Then, layer the sliced bananas over the frosting, followed by a uniform layer of 1 cup of crushed Nilla Wafers.
- Put the final cake layer on top. Coat the top and sides of the cake with the remaining frosting, making sure to distribute it evenly. Then, take a handful of the remaining crushed Nilla Wafers and gently press them against the sides of the cake, starting from the bottom and working your way up, so they stick to the frosting. If any crumbs fall off, simply press them back into the frosting until the sides are fully coated.
- Cut off one bottom corner of the frosting bag. Using the frosting, pipe small decorative mounds around the top edge of the cake. Insert a complete Nilla Wafer between each peak of frosting.
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I love the banana cake recipe. My wife says she is going to make it for me. MAY GOD BLESS
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