This banana pudding cake is one of those nostalgic desserts that never gets old—especially if you grew up with banana pudding at every family reunion or Sunday supper.

It’s a Southern favorite with a playful twist: instead of layering pudding and cookies in a bowl, we build it all over a soft, fluffy yellow cake.

What you get is an irresistible combination of sponge-like cake infused with banana pudding, topped with whipped cream, fresh banana slices, and a generous sprinkle of crushed vanilla wafers.

It’s creamy, airy, and just the right amount of sweet—perfect for casual gatherings, birthdays, or making any ordinary day feel special. Even better? You don’t need to be an expert baker to make it.

Recipe Snapshot

Category	Details
Yield	1 cake (9×13-inch)
Serving Size	1 slice
Prep Time	25 minutes
Bake Time	30 minutes
Total Time	3 hours (includes chill)
Calories per Serving	~380
Primary Cooking Method	Baking
Cooling Time	15 minutes
Resting Time	2 hours (refrigeration)
Occasion	Potlucks, Picnics, Birthdays
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Banana Pudding Cake Recipe

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

380

kcal

If you’re a fan of banana pudding, you’re about to fall in love with this banana pudding cake recipe. It’s a dreamy combination of soft yellow cake soaked in rich banana pudding, topped with whipped cream, fresh banana slices, and crunchy vanilla wafers.

Every bite captures the charm of traditional banana pudding—but with the satisfaction of a full slice of cake.

Whether you’re making it for a potluck, holiday gathering, or just a weekend treat, this dessert offers that sweet balance of nostalgia and indulgence. It’s quick, forgiving, and layered with Southern comfort.

Ingredients

For the Cake
1 box yellow cake mix (15.25 oz)
1 cup whole milk (substitute for water in box instructions)
1/2 cup vegetable oil
3 large eggs
1 tsp vanilla extract (adds extra depth)
For the Banana Pudding Filling
1 (5.1 oz) box instant banana pudding mix
2 cups cold whole milk
1 cup heavy cream (optional, for extra richness)
For the Topping
2 ripe bananas, sliced
1 container whipped topping (8 oz, thawed)
25–30 vanilla wafer cookies, crushed

Directions

Prepare and Bake the Cake
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch cake pan generously. In a large mixing bowl, combine the yellow cake mix, milk, oil, eggs, and vanilla extract. Beat the mixture for 2 minutes with an electric hand mixer or stand mixer until it’s smooth and lump-free.

Pour the batter into the prepared pan and bake for 28–30 minutes or until a toothpick inserted in the center comes out clean. Once done, set the pan on a wire rack and allow it to cool for at least 15 minutes. The cake must be completely cool before the pudding layer is added.
Mix the Banana Pudding
In a separate bowl, whisk together the banana pudding mix and 2 cups of cold whole milk. If you’re going for a more indulgent version, replace 1 cup of the milk with heavy cream.

Whisk for 2 minutes until the pudding thickens. Let it sit in the fridge for 5–10 minutes to fully set.
Poke and Pour
Once the cake is cool, use the handle of a wooden spoon or a thick straw to poke holes all over the surface. Space them about 1 inch apart to ensure even pudding distribution.

Pour the banana pudding over the cake. Use a spatula to spread the pudding and gently press it into the holes. Make sure every pocket is filled so that the cake soaks up the pudding beautifully.
Cover the pan with plastic wrap or foil and refrigerate the cake for at least 2 hours. For best results, let it chill overnight. The longer the cake rests, the more flavor it absorbs and the better the texture becomes.
Decorate with Toppings
Right before serving, spread the whipped topping over the cake in an even layer. Top with sliced bananas, then sprinkle with crushed vanilla wafers. If you want a cleaner look, add the banana slices just before serving to avoid browning.

Extra Tips to Make It Even Better

Add a layer of crushed vanilla wafers between the pudding and whipped topping for more texture.
To intensify banana flavor, stir in 1/2 tsp banana extract into the pudding mix.
For a tropical spin, replace part of the banana slices with thinly sliced fresh pineapple.

Equipment List

You’ll need these basic tools to bring your banana pudding cake to life:

9×13-inch cake pan
Electric hand mixer or stand mixer
Mixing bowls (medium and large)
Rubber spatula
Measuring cups and spoons
Whisk
Knife (for slicing bananas)
Straw or wooden spoon handle (for poking holes)

Make-Ahead Tips

Bake the cake a day in advance and keep it covered at room temperature.
Prepare the pudding ahead, but don’t pour it over the cake until the cake is cool.
Fully assemble and refrigerate the cake a day ahead. Just wait to add banana slices and cookie crumbles until shortly before serving.

Storage Instructions

Store covered in the refrigerator for up to 3 days.
Avoid freezing—the bananas and pudding may develop an unpleasant texture.
If prepping for a party, store without the banana slices and wafers on top. Add them fresh to preserve the look and crunch.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~380 kcal
Carbohydrates	~45 g
Sugar	~30 g
Fat	~18 g
Saturated Fat	~7 g
Protein	~4 g
Fiber	~1 g
Sodium	~300 mg

Values are estimates and may vary based on specific brands and customizations.

Frequently Asked Questions

Can I use homemade banana pudding instead of instant?
Yes! Feel free to use your favorite from-scratch banana pudding recipe.

Can I make this gluten-free?
Yes. Use a gluten-free yellow cake mix and make sure the wafers and pudding are gluten-free.

How do I keep the bananas from turning brown?
Toss them in a little lemon juice before placing them on top of the cake.

Can I use vanilla pudding instead?
Definitely. If you prefer a more subtle banana flavor, vanilla pudding works great.

Can I turn this into cupcakes?
Yes, bake the cake mix in cupcake liners, fill the centers with pudding, and top with whipped cream and banana slices.

Ingredient Selection Tips

Bananas: Choose bananas that are ripe with brown freckles for the best flavor. Overripe bananas can turn mushy.
Cake Mix: A yellow cake mix works best for flavor and texture. You can substitute with white cake mix if needed.
Whipped Topping: Thawed store-bought whipped topping is convenient, but you can whip your own cream with powdered sugar for a fresher finish.

Creative Serving Suggestions

Serve in mini mason jars for individual portions.
Add a drizzle of caramel or chocolate sauce over each slice.
Use cookie crumbles to create a layered parfait look.

Final Thoughts

Banana pudding cake combines two beloved Southern classics into one unforgettable dessert. It’s a recipe that’s easy to execute yet impressive enough to wow a crowd. The contrast of fluffy cake, silky pudding, and light whipped topping creates the perfect bite every time. Whether you’re new to baking or an experienced dessert pro, this recipe will feel like a win from the very first try.

Give it a shot, make it your own, and share it with those you love—it’s one of those desserts that brings people back for seconds (and thirds).

Banana Pudding Cake: A Sweet Southern Classic Reinvented

Recipe Snapshot