Table of Contents
Table of Contents
- Banana Pudding Cake Ingredients
- Substitutions and Additions
- How to Make This Banana Pudding Cake Recipe
- How to Serve
- Storage
- FREQUENTLY ASKED QUESTIONS
- More Recipes You’ll Love
- JUMP TO RECIPE
Banana Pudding Cake takes the classic flavors of banana pudding and transforms them into a light, fluffy cake. Tender yellow cake, creamy banana pudding, thinly sliced bananas, vanilla wafers, and whipped topping combine for a crowd-pleasing Southern dessert that’s both simple and indulgent.
Banana Pudding Cake Ingredients
You will need:
- 1 box yellow butter cake mix (prepared according to package directions)
- 10.2 ounces instant banana pudding
- 5 cups milk, divided
- 16 ounces frozen whipped topping, thawed
- 4 to 5 bananas
- 8 to 12 vanilla wafers for garnish
Substitutions and Additions
Cake mix: Yellow cake mix gives a warm, buttery flavor, but white cake mix works well too. Use whichever boxed mix you prefer.
Whipped topping: You can use store-bought whipped topping or make stabilized whipped cream at home for a fresher taste.
Pudding: If banana pudding isn’t available or you want a milder banana flavor, vanilla instant pudding is a suitable alternative. Homemade pudding can also be used.
Milk: Whole milk produces a creamier pudding, but lower-fat or non-dairy milks will work if preferred.
How to Make This Banana Pudding Cake
Step 1: Prepare the cake mix according to package directions, substituting milk for the water called for on the box if desired for extra richness. Pour the batter into a lightly greased 9 x 13-inch pan and bake according to package instructions.
Step 2: When the cake is done, allow it to cool briefly until it’s still warm but firm. Use the handle of a wooden spoon to poke holes all over the surface so the pudding can soak in. It’s easier to make the holes while the crust is still slightly warm.
Step 3: Prepare one package of instant banana pudding with 3 cups of cold milk, whisking just until combined so the mixture remains pourable. Pour half of this pudding over the cake, working it into the holes. Tap the pan gently on the counter to release air bubbles and help the pudding settle into the holes. Chill for about 15 minutes.
Step 4: Prepare a second package of instant banana pudding with 2 cups of milk and fold in 2 cups of thawed whipped topping. Allow this mixture to thicken slightly; it will become the cake’s creamy topping.
Step 5: Arrange thin slices of banana in an even layer over the chilled cake. Use very thin slices—no more than 1/4 inch thick—so they layer neatly and stay tender.
Step 6: Spread the pudding-and-whipped-topping mixture over the banana slices, smoothing it like frosting. Finish with an additional layer of whipped topping if desired and garnish with vanilla wafers placed across the top or one per serving.
Step 7: Refrigerate the cake for 12 hours or overnight. This resting period lets the cake absorb the pudding and ensures a moist, well-set dessert. Rushing this step can leave the cake soggy at the bottom.
How to Serve
Serve chilled slices of banana pudding cake for birthdays, potlucks, or weekend gatherings. It pairs wonderfully with vanilla ice cream or a cup of coffee. The cake’s texture is light and creamy—each bite combines soft cake, banana, and fluffy topping.
Storage
In the fridge: Cover the cake tightly and refrigerate for up to 3 days.
In the freezer: This cake freezes well for up to 3 months. Wrap tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before serving.
Light, moist, and easy to make, banana pudding cake is a great way to enjoy classic banana pudding flavors in cake form. Banana lovers will appreciate the creamy layers and the simplicity of this recipe.
FREQUENTLY ASKED QUESTIONS
What is a poke cake?
A poke cake is baked, then pierced with holes while still warm so a liquid or filling can be poured in. This creates an extra-moist cake filled with flavor from condensed milk, pudding, or other fillings.
What do you use to poke the holes?
The handle of a wooden spoon is ideal for making evenly sized holes across the cake surface.
Should I store the cake at room temperature or in the fridge?
Because the recipe uses pudding and whipped topping, store the cake in the refrigerator to keep it fresh and safe to eat.
More Recipes You’ll Love
- Cool Whip Cookies
- Magic Custard Cake
- Vanilla Cupcakes
- Peach Cobbler Muffins
Banana Pudding Cake
Ingredients
- 15.25 ounces yellow cake mix (e.g., Betty Crocker Super Moist)
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 5.1 ounces instant banana-flavored pudding mix
- 3 1/2 cups whole milk, cold
- 2 to 3 bananas, peeled and sliced thin
- 8 ounces thawed Cool Whip or other whipped topping
- 12 vanilla wafers for garnish
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with nonstick spray and set aside.
- In a large bowl combine water, vegetable oil, eggs, and the yellow cake mix contents.
- Whisk by hand for about 1 minute until smooth and lump-free.
- Pour batter into the prepared pan and bake about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and, while still warm, poke holes all over with the handle of a wooden spoon. Allow the cake to cool slightly.
- In a bowl whisk the instant banana pudding with milk for 2 minutes until combined. Do not let it stand the full time on the box; it should remain pourable.
- Pour half of the pudding over the warm cake, making sure it fills the holes. Use the back of a spoon to push the pudding into the holes as needed.
- Smooth the remaining pudding over the cake to create an even layer.
- Arrange thin banana slices evenly across the cake surface.
- Spread thawed whipped topping over the bananas and garnish with vanilla wafers—one wafer per serving is a nice presentation touch.
- Refrigerate the cake for 12 hours or overnight before slicing and serving.
Notes
- Make the holes while the cake is still slightly warm so the top crust holds together better.
- Tap the pan after pouring pudding to remove air pockets and ensure the filling reaches the bottom of each hole.
- Allowing the cake to chill overnight ensures it absorbs the pudding properly and avoids a soggy bottom.