Have you ever craved a dessert that combines the nostalgic comfort of banana pudding with the celebratory joy of cake? This banana pudding cake recipe delivers exactly that—a moist, creamy, and irresistibly delicious treat that transforms the beloved Southern dessert into an easy-to-slice cake perfect for gatherings, potlucks, or weeknight indulgence. Making this banana pudding cake recipe easy version at home allows you to control ingredients, customize flavors, and impress your family without spending hours in the kitchen. This banana pudding cake recipe combines layers of vanilla wafer crunch, fresh banana slices, and silky pudding cream all baked into one stunning dessert.

Ingredients List

    • 1 box yellow cake mix (plus required ingredients: eggs, oil, water)
    • 3-4 ripe bananas, sliced
    • 2 cups whole milk
    • 1 box (3.4 oz) instant vanilla pudding mix
    • 1 box (3.4 oz) instant banana cream pudding mix
    • 8 oz cream cheese, softened
    • 1 cup powdered sugar
    • 12 oz whipped topping (Cool Whip), divided
    • 2 cups crushed vanilla wafer cookies
    • Optional: Extra vanilla wafers for garnish
    • Optional: Caramel or chocolate drizzle

For the Topping:

    • Remaining whipped topping
    • Banana slices
    • Whole vanilla wafers
    • Optional: Toasted coconut flakes

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 3 hours (including chilling time)

This dessert requires minimal active cooking but benefits greatly from refrigeration time, making it an ideal make-ahead option for busy hosts.

Step-by-Step Instructions

Step 1: Bake the Cake Base Prepare the yellow cake mix according to package directions in a 9x13-inch pan. Bake and let cool completely. This forms the sturdy foundation for your banana pudding cake recipe layers. Pro tip: Poke holes across the cooled cake with a wooden spoon handle to help the pudding soak in.

Step 2: Prepare the Pudding Mixture Whisk together both pudding mixes with milk until thick (about 2 minutes). In a separate bowl, beat softened cream cheese with powdered sugar until fluffy, then fold in half the whipped topping. Gently combine both mixtures for a rich, creamy filling.

Step 3: Layer the Components Spread half the pudding mixture over the cooled cake. Arrange banana slices evenly across the surface, then sprinkle half the crushed vanilla wafers. This banana pudding cake recipe easy method ensures every bite has perfect flavor distribution.

Step 4: Add Second Layer Spread remaining pudding mixture over bananas and wafers. Top with remaining whipped topping, spreading to edges for a clean finish. Refrigerate for at least 2-3 hours (overnight is best) to allow flavors to meld and texture to set.

Step 5: Garnish and Serve Just before serving, sprinkle remaining crushed wafers on top, add fresh banana slices, and place whole vanilla wafers decoratively around edges.

Nutritional Information

Per serving (serves 12):

    • Calories: 425
    • Protein: 5g
    • Carbohydrates: 58g
    • Fat: 19g
    • Fiber: 2g
    • Vitamin C: 8% DV
    • Potassium: 12% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: Use sugar-free pudding mixes and sugar-free cake mix for a lower-sugar version. Swap regular whipped topping for coconut whipped cream to make it dairy-free (use vegan cream cheese too).

Flavor Variations: Add a layer of chocolate ganache between cake and pudding, or fold mini chocolate chips into the pudding mixture. Try substituting chessmen cookies for vanilla wafers for a buttery twist.

Make-Ahead Tips: This dessert actually improves after 24 hours in the refrigerator as flavors develop and wafers soften perfectly.

Common Mistakes to Avoid

Using Underripe Bananas: Green or firm bananas lack sweetness and proper texture. Use bananas with brown speckles for optimal flavor.

Not Cooling Cake Completely: Adding pudding to warm cake causes it to absorb unevenly and creates a soggy mess. Always wait until completely cool.

Skipping Chilling Time: Rushing this dessert results in runny layers that won't slice cleanly. Patience rewards you with perfect presentation.

Over-mixing Pudding: Excessive whisking creates air bubbles that deflate, leaving thin, watery pudding instead of thick, creamy layers.

Storage / Leftovers Tips

Store your banana pudding cake recipe creation covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. The bananas will naturally darken slightly, which is normal and doesn't affect taste. For best results with this banana pudding cake recipe easy version, brush exposed banana slices with lemon juice to slow browning. Freezing is not recommended as the cream and fresh bananas don't thaw well, resulting in watery texture. To serve leftovers, let sit at room temperature for 10 minutes before slicing for easiest cutting and optimal creamy texture.