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Celebrate delicious simplicity with a twist of nostalgia by making this super Easy Banana Pudding Cake recipe. Using box cake mix and instant pudding, you’ll whip up layers of moist cake with the classic flavors of bananas and vanilla wafers. Finish it off with a dreamy whipped icing sprinkled with bits of those iconic wafers for that perfect homemade touch.
There is something about summer that just screams banana pudding. From Memorial Day Grill outs, July 4th BBQ, or Labor Day picnics, or those summer Sunday church gatherings where banana pudding is always on the table.
So, what is it about this creamy dreamy classic? Banana pudding is loved for its rich vanilla pudding layered with fresh bananas and crunchy vanilla wafers. It’s easy to make, and the delicious blend of textures makes it a favorite among desserts.
If you love the creamy classic Banana Pudding, you can make it in cake form! And let me tell you that this tastes like just like banana pudding- but with a twist, and this spin-off may even be better- if that is even possible!
If you’re looking for more of a classic creamy pudding recipe, try my copycat Magnolia Bakery Banana Pudding recipe. And for more mash-ups, check out this Banana Pudding Cheesecake Parfait and the refreshing and sweet Lemon Pudding Poke Cake recipe.
Ingredient Notes
Equipment
- The Right Cake Pan: I use a Nordic Ware 12-cup Bundt Pan, or 2 – 8 or 9-inch round USA Cake Pans, and you can even use USA 9X13 Pans. These all cook evenly and I have consistent results every time.
- A Sharp Knife: I prefer to chop up the wafers with a sharp chef’s knife so I can get the chunks the size I want them. Do it the old-fashioned way with a ziplock bag, rolling pin, and a little elbow grease to get the texture you want! However, you can also crush the cookies with a food processor and pulse until
- Bundt Cake Keeper: I love to store cakes that need to be refrigerated in my Bundt Cake Keeper. They keep cakes super fresh and make transporting them simple. If you have a pedestal stand, they even fit on top of one.
How To Make Banana Pudding Cake
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make Banana Pudding Cake Batter
Get started by preheating the oven. Set it to 350℉ for glass and 325℉ for dark or non-stick pans.
Next, in the bowl of a stand mixer, combine together yellow cake mix, instant banana cream pudding dry mix, vegetable oil, sour cream, milk, and a bit of vanilla. Start slow, then increase to medium speed.
Also, add each egg one at a time until each egg is mixed in and the batter is just combined. Don’t forget to scrape the sides of the bowl and the bottom to get all that goodness!
No stand mixer? No problem. You can use a large bowl with an electric mixer if you don’t have a stand mixer.
Step 2 | Bake Cake
Now, evenly pour the yummy batter into your bundt pan sprayed with baking spray.
Bake according to the type of pan you use– 8 or 9-inch pans for 24 to 34 minutes or 35 to 45 minutes in a bundt pan.
Don’t make the mistake of overbaking this cake. Be sure to check it as it cooks because ovens vary in temperature. In fact, I feel like baking times change each time I cook!
After the cake bakes, remove it from the oven and let it cool in the pan for about 15 minutes. Then, turn it over onto a baking rack to finish cooling before adding the fluffy whipped topping.
Step 3 | Make Whipped Cream Banana Pudding Icing
In the meantime, get the icing mixed and ready to spread!
Add the heavy cream and powdered sugar to a stand mixer with the whisk attachment. Add a few spoonfuls of instant banana cream dry pudding mix and whip the icing until medium peaks form. Then, fold in chunks of cookies.
Now, chop 24 vanilla wafer cookies into bite-sized chunks or finer if that’s more your style. I like to carefully chop them with a sharp knife so you get chunks of the cookies. Then, I crush some of it into a finer dust-like texture to sprinkle on top of the cake before digging in.
Step 4 | Ice and Decorate Banana Pudding Cake
Now for the final touches! Once the entire cake cools, ice it with the whipped icing you just prepared. Top the banana cake with bananas dipped in lemon juice, whole vanilla wafers, finely crushed wafers for a pretty presentation, and some swirls of whipped cream if you would like.
TIP: You can even make stabilized banana pudding whipped cream for the swirls. Add a little instant vanilla or banana pudding mix to my homemade whipped cream for a firmer whipped topping.
Serve this cake right away or store it to enjoy later. Either way, get ready for this deliciousness!
Tips
- Do not overbeat the heavy cream when making the banana pudding whipped cream icing! You are looking for medium soft peaks. It should be fluffy and not like a buttercream. If you feel like the mixture is a little too firm, gently fold in some heavy cream, beginning with 2 tablespoons at a time, until you get the fluffy texture back.
- Use bigger chunks of cookies in the icing so that you do not get a gritty texture. You want bites of wafers for that banana pudding taste. See the image in the blog post. Use those fine crumbs for topping the cake.
- Topping the Cake: When making the bundt cake, there are a couple of ideas for frosting the cake. You could ice the whole cake, serve the icing on the side and let people dollup on as much as they like, or fill the middle opening of the bundt cake and then decorate as desired. I love using whole cookies, sprinkling on nilla wafer dust, and swirling on whipped cream.
- Fresh Bananas: I use a firmer banana for the garnish. Depending on how sweet you want the overall cake to taste, you can use extra-ripe bananas! Check out my trick for quickly ripening bananas if they are still a bit too green.
Variations and Substitutions
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- Box of Cake Mix: For a unique flavor profile, swap the yellow boxed cake with a white cake mix or even rich chocolate!
- Healthier Options: Use creamy Greek yogurt instead of sour cream for a lighter variation.
- Make it Your Own: Experiment with different cake and pudding mixes for a similar recipe with fun and creative flavor combinations, like strawberry banana, chocolate banana, peanut butter and chocolate, and more!
- Kind of Milk: You can make this batter with other milk alternatives, like heavy cream for extra richness, or non-dairy products, like almond milk, oat milk, or coconut milk. Results may vary; this has been tested with whole milk.
- Icing Short Cut- Banana Pudding Cool Whip Icing: When you’re limited on time, you can take a shortcut by replacing the heavy cream mixture with Cool Whip. Just remember to also mix in the pudding mix and the yummy wafer cookies!
- For an extra fluffy Banana Pudding Cool Whip Icing– mix (1) 3.4 box of instant banana cream pudding mix with 1/2 cup of milk. Then fold in thawed frozen whipped topping (Cool Whip) until smooth. Then add in chunks of vanilla wafers and gently stir to combine.
- Layer Cake: Depending on your pans, bake multiple cake rounds by splitting the recipe or making a double batch. Between the cake layers, be sure to add a generous spread of the pudding layer and extra bananas if you’d like.
Recipe FAQs
Sure, you can totally add sliced bananas to this cake! Just keep in mind that they might turn brown if you plan on enjoying the cake over a few days. If you’re serving it all on the same day, go ahead and slice away—it’s all about what works best for you! I like to dip them in lemon juice to keep them from browning.
Absolutely! You can get super creative with this style of cake! My next try will be a pistachio pudding version.
Homemade Banana Pudding is like a cozy hug from grandma—simple, classic, and absolutely delicious! It’s all about layers of creamy vanilla custard, fresh bananas, nilla wafers, and fluffy whipped cream.
Storage
Storage: It’s unlikely you’ll be left with even crumbs of this irresistible dessert, but you can store any leftover banana pudding cake in an airtight container in the refrigerator for up to four days. I love using this bundt cake storage
Freeze: After properly storing it in an airtight container or in plastic wrap and aluminum foil, you can also freeze the cake for up to three months of storage, so it’s there the next time you’re craving it!
What to Serve with Banana Pudding Cake Recipe
This yummy treat is best enjoyed with a cold glass of milk, if you ask me. Then again, sometimes, the dessert isn’t complete without a scoop of ice cream on the side! This banana cake is delicious on its own but pairs deliciously with homemade ice cream recipes, like No-Churn Blueberry Ice Cream, Nutty Buddy Ice Cream, or go all out with the banana flavor and serve the cake with my Banana Split Ice Cream Recipe!
More Tasty Banana Recipes for Summer
- Best Banana Cake Recipe
- Bourbon Apple Pecan Bread Pudding
- Banana Nut Muffins Recipe
- Strawberry Banana Bread Recipe
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Easy Banana Pudding Cake
Equipment
- 1 9X13 pan
Ingredients
- 1 box yellow cake mix
- 2 3.4 ounce banana cream instant pudding mix, divided [1 (3.4 ounce) box for cake and 4 tablespoons for the icing] – You may also use 1 large box and weigh and measure it.
- 8 ounces sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 4 large eggs
For the Banana Pudding Whipped Cream Icing
- 2 ½ to 3 cups heavy whipping cream, see notes
- ¼ cup powdered sugar
- 3 to 4 tablespoons instant banana pudding mix, dry
- 24 vanilla wafers, I used the extra fine crushed cookies for the garnish
Garnish
- extra vanilla wafers
- 1 banana, sliced, dipped in lemon juice for garnish
- homemade whipped cream, optional
Instructions
For the Banana Pudding Cake
- Preheat oven to 350℉ for glass and 325℉ dark or non stick pans.
- In the bowl of a stand mixer (with paddle attachment) or a large bowl with an electric mixer, combine together yellow cake mix, 1 (3.4 ounce) of instant banana cream pudding dry mix, 1 cup of vegetable oil, 1 cup of sour cream, 1/2 cup of milk, and 1 teaspoon of vanilla. Start on low and then increase to medium speed. Add in each egg one at a time until each egg is incorporated and the mixture is just combined, scraping down sides and bottom as needed.
- Spray pan/pans with baking spray. Pour evenly into a 10 – 12 cup bundt pan, 2 – 8 or 9-inch round cake pans, or a 9 X 13 pan.
- Bake at 350℉ for glass and 325℉ dark or nonstick pans – in 8 or 9-inch pans for 24 to 34 minutes, or 35 to 45 minutes in a bundt pan, or 25 – 30 minutes for a 9X13 pan. Please check, as ovens vary, and I have found this to change each time I cook!
- Let cool in the pan for 15 minutes and then turn over onto a baking rack to finish cooling completely. Unless using a 9 X13, you can serve right from the pan if desired.
For the Banana Pudding Whipped Cream Icing
- While the cake is cooling, chop 24 vanilla wafer cookies into bite-sized chunks or desired consistency. I prefer to carefully chop them with a sharp knife so you get chunks for the cookies, and then finer dust-like pieces can be used for garnish on top. (you can also pulse in a food processor or place it in a ziplock bag and beat it with a can or rolling pin).
- In a stand mixer (with whisk attachment) or in a medium bowl with an electric hand mixer, add heavy whipping cream with powdered sugar and 3 to 4 tablespoons of instant banana cream dry pudding mix. Whip until medium peaks form. Fold in chunks of cookies.
- Once completely cooled, ice cake with whipped icing.
- Garnish with sliced bananas dipped in lemon juice, whole vanilla wafers, and finely crushed wafers for presentation. For a bundt cake, you can ice the whole cake, serve the icing on the side, or fill the middle opening of the bundt cake and top it with garnish.
- Serve immediately or store in the refrigerator for up to 4 days.
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Notes
TIPS:
- Do not overbeat the heavy cream when making the banana pudding whipped cream icing! Remember you are looking for medium soft peaks, not firm peaks; the pudding mix firms it up. It should be fluffy and not like a buttercream. If you feel like the mixture is a little too firm, gently fold in some heavy cream, beginning with 2 tablespoons at a time, until you get the fluffy texture back.
- Use bigger chunks of cookies in the icing so that you do not get a gritty texture. You want bites of wafers for that banana pudding taste. See the image in the blog post. Use those fine crumbs for topping the cake.
- Topping the Cake: When making the bundt cake, there are a couple of ideas for frosting the cake. You could ice the whole cake, serve the icing on the side and let people dollup on as much as they like, or fill the middle opening of the bundt cake and then decorate as desired. I love using whole cookies, sprinkling on nilla wafer dust, and swirling on whipped cream.
- Fresh Bananas: I use a firmer banana for the garnish. Depending on how sweet you want the overall cake to taste, you can use extra-ripe bananas! Check out my trick for quickly ripening bananas if they are still a bit too green.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
I replaced the milk with rum, used mini bundt pans, and mini ‘nilla wafers. It was a hit!
That sounds like a delicious combination. Thank you for making it for our July cooking challenge and sharing it. I received your picture and it was beautiful.
I am not a fan of banana pudding but my husband is. I have to say I was pleasantly surprised by this delicious cake. I took it to a party and everyone loved it! Definitely a keeper.
Thank you, Ellen! I am glad it was a hit at the party!