Go Back Email Link
–+ servings
A spatula removing a slice of banana pudding cake from the whole cake.
Soulfully Made Logo
5 from 2 votes

Easy Banana Pudding Cake

Super Easy Banana Pudding Cake recipe is layers of moist cake with the classic flavors of bananas and vanilla wafers, topped with a dreamy whipped icing sprinkled with bits of Nilla wafers for that perfect homemade touch. 
Author: Nikki Lee
Servings: 12 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Equipment

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.

Notes

Notes on Icing: When making with a stand mixer with a whisk attachment, I used only 2 ½ cups of whipping cream with 4 tablespoons of pudding mix. It whips up perfectly fluffy.  
When using electric beaters, the icing seems to whip up firmer, so I like to use 3 cups of whipping cream and 3 tablespoons of pudding mix for a nice fluffy texture. 
If making round cakes, I like to use 3 cups for a little more icing coverage. This whipped cream icing is so good you won't regret making a little more- even if making a bundt cake!

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

Serving: 1slice | Calories: 436kcal | Carbohydrates: 52g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 407mg | Potassium: 166mg | Fiber: 1g | Sugar: 29g | Vitamin A: 814IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

Find it online:

www.soulfullymade.com/easy-banana-pudding-cake-recipe/