Banana Pudding Cake

Introduction

Banana Pudding Cake is a beautiful fusion of two beloved Southern desserts: moist banana cake and classic banana pudding. This cake delivers layers of soft banana-flavored sponge paired with creamy vanilla pudding and light whipped frosting, creating a dessert that’s rich, nostalgic, and irresistibly comforting. Every bite captures the familiar flavors of banana pudding—sweet bananas, vanilla, and cream—elevated into a stunning cake perfect for celebrations.

Unlike banana bread or simple banana cakes, Banana Pudding Cake is designed to be indulgent yet balanced. The banana cake layers are tender and flavorful without being heavy, while the pudding filling adds a smooth, creamy contrast that keeps the cake moist for days. Vanilla wafers or cookie crumbs often add a subtle crunch, echoing the traditional pudding texture everyone loves.

This cake is ideal for birthdays, holidays, potlucks, and Sunday gatherings. It looks impressive on the table but is straightforward to make, and it tastes even better after chilling as the flavors meld together. If you love banana pudding and want a show-stopping dessert that still feels like home, Banana Pudding Cake is the answer.

Ingredients
For the Banana Cake

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cinnamon (optional)

½ cup unsalted butter, softened

½ cup vegetable oil

1 ¾ cups granulated sugar

3 large eggs, room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2–3 bananas)

1 cup buttermilk or whole milk

For the Vanilla Pudding Filling

1 box (3.4 oz) instant vanilla pudding mix

1 ½ cups cold milk

For the Frosting

1 ½ cups heavy whipping cream, cold

½ cup powdered sugar

1 teaspoon vanilla extract

Optional Garnish

Crushed vanilla wafer cookies

Banana slices (add just before serving)

Preparation
Step 1: Prepare the Cake Pans

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Lightly flour the sides and set aside.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon if using. Set aside.

Step 3: Cream Butter, Oil, and Sugar

In a large bowl, beat the butter, oil, and sugar together until light and fluffy, about 3 minutes. This creates a soft, moist cake base.

Step 4: Add Eggs and Bananas

Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and mashed bananas, mixing until smooth and evenly combined.

Step 5: Finish the Batter and Bake

Alternate adding the dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix just until combined. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Variation

Banana Pudding Poke Cake: Poke holes in the baked cake and pour pudding over the top.

Chocolate Banana Version: Add mini chocolate chips to the cake batter.

Cream Cheese Frosting Option: Replace whipped cream with cream cheese frosting.

Cupcake Version: Bake as cupcakes for parties.

No-Bake Shortcut: Use a boxed banana cake mix and focus on the pudding layers.

Cooking Note

Ripe bananas are essential. The darker the peel, the sweeter and more flavorful the cake. Allow cake layers to cool completely before assembling to prevent the pudding from melting.

Serving Suggestions

Serve Banana Pudding Cake chilled for the best texture. Garnish with crushed vanilla wafers and a few banana slices just before serving. This cake pairs perfectly with coffee, milk, or sweet tea and works beautifully as a make-ahead dessert.

Tips

Use very ripe bananas for maximum flavor.

Chill the cake for at least 2 hours before slicing.

Add banana slices only right before serving to prevent browning.

Store covered to keep the cake moist.

This cake tastes even better the next day.

Prep Time

25 minutes

Cooking Time

30 minutes

Total Time

2 hours 55 minutes (including chilling)

Nutritional Information (Approximate per slice)

Calories: 410

Protein: 5 g

Sodium: 220 mg

FAQs

Can I make Banana Pudding Cake ahead of time?
Yes, it’s best made a day ahead so the flavors fully develop.

Does this cake need refrigeration?
Yes, because of the pudding and whipped topping, refrigerate leftovers.

Can I use banana pudding mix instead of vanilla?
Absolutely, it adds extra banana flavor.

Can I freeze this cake?
Freeze unfrosted cake layers only. Assemble after thawing.

How long does it last in the fridge?
Up to 3 days when stored covered.

Conclusion

Banana Pudding Cake is a true Southern-inspired dessert that blends comfort, flavor, and elegance into one unforgettable treat. With moist banana cake layers, creamy pudding filling, and light whipped frosting, it delivers everything people love about banana pudding in a beautiful cake form. Perfect for gatherings or special moments, this cake is guaranteed to earn rave reviews and become a cherished favorite. 🍌🍰

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