Recipe For Banana Pudding Cake

This banana pudding cake recipe is the king of all cake recipes. It all starts with one of the best banana cake recipes ever. Then, you've got layers of sumptuous filling and frosting. This cake is simply bursting with bananas and vanilla wafers and YUM!

It's not your run of the mill pudding cake. The pudding in this recipe is in the filling and frosting, and it makes the cake! Banana pudding cake is my favorite of all my fruit cake recipes.

Let's fire up the oven and get baking!

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Why It's Great!

Recipe Notes

Recipe Variations

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Banana Pudding Cake on a cake stand

What I Love About This Recipe

Oh, the list is so long about the things I love about this recipe!

The moist cake
Tons of bananas
The decadent filling
Impressive presentation and more impressive taste

How to make Banana Pudding Cake, adding first layer to the cake

Banana Pudding Cake Video Tutorial

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How To Make Banana Pudding Cake Recipe

To make this banana cake, begin with the cakes. Whisk together the dry ingredients and set aside. Combine the sugars and bananas, followed by the oil, sour cream, eggs, and vanilla. Incorporate the dry ingredients with the banana mixture and pour the batter into the baking pans. Bake and allow the cakes to cool completely.

For the filling, combine the cream cheese and pudding mix. Gradually add the heavy cream and set aside.

Make the frosting by creaming the butter and pudding mix together. Add in the powdered sugar gradually, stopping when you reach a spreadable consistency. Fold in the whipped topping until the frosting is smooth and fluffy.

To assemble, stack the cakes with filling, frosting, bananas, and vanilla wafers between each layer. Frost the top and outside of the cake and decorate with vanilla wafers.

How to make Banana Pudding Cake, adding banana and pudding mixture

Banana Cake Recipe Notes

This banana cake recipe looks harder than it is. Here are a few notes and tips to make it even easier.

Baking- This is a very dense and moist cake. Be sure to line your pans with parchment paper and spray with nonstick cooking spray.

How to make Banana Pudding Cake, adding wafer and layering the cake

Ingredient Notes

Brown Bananas- To prevent the discoloration of the bananas, give your bananas a quick spritz with lemon juice or soda water. Also, don't cut your bananas until you're ready to put them between the layers. The less time they are exposed to air, the slower they will brown.

Frosting – The frosting is thick but you should be able to spread. Use the frosting immediately after you make it so it doesn't become too thick. If your frosting becomes too thick to spread, add whole milk to thin, a little at a time until you reach a consistency you want.

The consistency of the frosting can be greatly affected by the moisture or humidity of the air in which you live. This is the reason I give a range for the amount of powdered sugar used.

Spreading the frosting- Be sure to add enough powdered sugar to make a spreadable frosting before you add the whipped topping. I find piping it around the cake and then spreading it with a spatula helps me get a thin, even layer.

Storing Tips

Store the cake in a well-sealed container in the fridge.

Can You Freeze This?

With all the dairy and fresh banana in this cake, it doesn't freeze well assembled. However, you can freeze the individual cakes, and they will hold in the freezer for 3 months. Just be sure to wrap them well.

Make Ahead Tips

This cake is best to assemble and serve. You can certainly make the cakes a couple of days in advance. Just wrap them well and keep them in the fridge until you're ready to assemble.

How Long Can You Keep This In The Fridge?

According to food handling guidelines, this cake will hold in the fridge for 3-4 days. Just note as it sits, there will be changes in the textures and appearance- but it will still be delish!

Whole Banana Pudding Cake with a slice

Recipe Variations

Can I Add Chocolate?

You could add some mini chocolate chips with the vanilla wafers for a bit of chocolate in this cake. You could also add a layer of chocolate ganache like an eclair cake or swap out pudding flavors for a banana chocolate pudding cake!

If you like the fruit and chocolate theme, you could also try a chocolate cherry cake.

Can I Make This In A Bundt Pan?

To make the fully assembled layer cake, a bundt pan won't work. You could make the cake as a banana bundt cake with a little glaze like a lemon bundt cake.

Another citrusy cake option would be a Harvey Wallbanger cake, and of course, a classic bundt cake recipe has always been a pumpkin bundt cake. They're all so moist and delicious!

Can I Add Some Coconut?

Adding a bit of coconut to this recipe would be as easy as adding a handful of coconut to the filling and frosting. It would certainly give it a flavor reminiscent of coconut cream cake. For true coconut fans, try my coconut sheet cake or coconut buttermilk cake for moist cakes and intense coconut flavor.

Can I Add Some Citrus Flavor?

Citrus and banana go well together, but adding citrus typically also means adding moisture, which wouldn't work well here. To get your citrus-flavored cake fix, try my lemon ricotta cake or key lime cake. A mandarin orange cake would be another great choice!

What Other Cakes Can I Make With Banana?

I can't blame you for looking for more banana deliciousness, and what could say 'banana' more than a banana split cake? I love the strong banana flavor in my banana cake with cream cheese frosting, and a banana coffee cake is a perfect option for Sunday brunch!

A slice of Banana Pudding Cake on a plate

Banana Pudding Cake

Banana Pudding Cake features moist banana cake layered with vanilla filling, bananas, and vanilla wafers. It's all topped with vanilla pudding frosting!

Prep Time 45 mins

Cook Time 30 mins

Cooling 20 mins

Total Time 50 mins

Servings: 12 slices

Cake:

▢ 4 cups all-purpose flour
▢ 2 teaspoons baking soda
▢ 1 teaspoon salt
▢ 6 (about 3 cups mashed) very ripe bananas mashed
▢ 1 1/2 cups granulated sugar
▢ 1 cup brown sugar firmly packed
▢ 1 cup vegetable oil
▢ 4 large eggs at room temperature and lightly beaten
▢ 1 cup sour cream
▢ 1 tablespoon vanilla extract

Pudding Layer:

▢ 1 (3.4-ounce) box instant vanilla pudding
▢ 1 (8-ounce) package cream cheese
▢ 1 1/2 cups heavy cream

Frosting:

▢ 1 cup unsalted butter at room temperature
▢ 1 (3.4-ounce) box instant vanilla pudding
▢ 3-4 cups powdered sugar sifted
▢ 1 (8-ounce) container frozen whipped topping Thawed

Filling and Garnish:

▢ 2 bananas sliced
▢ 2 cups vanilla wafers lightly crushed
▢ 12-14 whole vanilla wafers

Cake:

Preheat oven to 350 degrees. Line 3-9 inch round cake pans with parchment paper and spray with nonstick Bakers Spray.
In a mediummixing bowl, whisk together the flour, baking soda, and salt to combine. Set aside.
In a separate medium mixing bowl, using a handheld electric mixer, mix the banana, sugar, and brown sugar until combined.
Add oil, eggs, sour cream, and vanilla and mix until combined and the mixture is smooth.
With the mixer on low, gradually add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).
Pour batter evenly into prepared pans. Bake 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack and cool completely.

Pudding Layer:

In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix and cream cheese until smooth. With the mixer set on low, gradually add the cream and beat until the mixture is very thick.

Frosting:

In a medium mixing bowl, beat the butter until it's light and fluffy, about 2 minutes. Add the pudding mix and beat until combined.
With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.
Fold in thawed frozen whipped topping until evenly mixed.

Assembly:

Pipe a border of frosting around the edges of 2 of the layer cakes.
Top the cakes with a thin layer of sliced bananas within the border of frosting.
Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.
Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.
Stack the 2 cakes on top of each other, then top with the third cake.
Spread a thin layer of the frosting over sides and top of the cake. Refrigerate until frosting has set a bit, about 20 minutes.
Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.

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More Fruit Cake Recipes

Fruit is a great way to add moisture and flavor to a cake. Here are some great fruit cake recipes!

Apple Cake – big chunks of apple and super moist
Raspberry Cheesecake – The tang of the raspberry balances the sweet cheesecake
German Apple Cake – traditional and delish
Bisquick Strawberry Shortcake – So easy and tastes as good as it looks
Sara Lee Pound Cake– Tastes just like Sara Lee took over your kitchen

Conclusion

So, I know that this banana pudding cake recipe looks like a lot to take on, but I promise you it's so worth the effort! It's is such a special cake! I don't think there are many more memorable recipes out there! I can't wait to hear how it works for you! Be sure to leave a comment below!