Banana Pudding Cake

 

Banana Pudding Cake: A Classic Southern Dessert in Irresistible Cake Form

If you’ve ever had a spoonful of creamy, dreamy banana pudding and thought, “This should be a cake,” — you’re not alone. Enter the Banana Pudding Cake: a delightful mash-up of two beloved desserts that’s every bit as comforting as it is indulgent.

With layers of moist banana-flavored cake, creamy vanilla pudding, whipped topping, and the signature vanilla wafers, this dessert brings all the flavors of classic banana pudding into a sliceable, show-stopping form. It’s sweet, smooth, nostalgic, and absolutely unforgettable.

Whether you’re making it for a potluck, family gathering, Sunday dinner, or just because banana pudding is your love language, this cake will have everyone asking for seconds (and the recipe).

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Why You’ll Fall in Love with Banana Pudding Cake

• ✅ Combines two dessert favorites in one

• ✅ Light, creamy, and not overly sweet

• ✅ Crowd-pleaser with nostalgic Southern charm

• ✅ Easy to make with everyday ingredients

• ✅ Make-ahead friendly — tastes even better the next day!

This cake is all about layers of texture and flavor: soft cake, silky pudding, fluffy whipped topping, and the crunch of vanilla wafers. Every bite is comfort food perfection.

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Banana Pudding Cake Recipe

Ingredients:

For the Cake:

• 1 box yellow cake mix (plus eggs, oil, and water as directed on box)

• 2 ripe bananas, mashed (for added banana flavor and moisture)

For the Filling:

• 1 package (3.4 oz) instant vanilla pudding mix

• 2 cups cold milk

• 1 cup whipped topping (like Cool Whip)

For Assembly:

• 30–40 vanilla wafers

• 2–3 bananas, sliced

• 1 container (8 oz) whipped topping, for frosting

• Optional: crushed vanilla wafers or banana slices for garnish

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Instructions:

1. Bake the cake:
   Prepare cake mix according to box instructions, mixing in the mashed bananas. Divide between two round cake pans (or bake in a 9x13 pan for an easy version). Bake and let cool completely.

2. Make the pudding filling:
   In a medium bowl, whisk together the instant pudding mix and cold milk. Let it thicken for 5 minutes. Gently fold in 1 cup of whipped topping.

3. Assemble the cake (if using round pans):
   Place one cake layer on a serving plate. Spread a layer of pudding mixture over the top, then arrange a layer of sliced bananas and vanilla wafers. Top with the second cake layer.

4. Frost the cake:
   Spread the remaining whipped topping over the top and sides of the cake. Garnish with crushed wafers, banana slices, or whole vanilla wafers around the edge.

5. Chill:
   Refrigerate for at least 2–3 hours before serving (overnight is even better). This allows the flavors to meld and the wafers to soften slightly—just like traditional banana pudding.

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Tips for the Best Banana Pudding Cake

• Use ripe bananas — the riper they are, the more flavor they bring.

• Want extra banana flavor? Add a teaspoon of banana extract to the cake batter.

• Keep it chilled. This cake is best served cold, especially on warm days.

• Make it ahead. It actually tastes better after sitting in the fridge overnight!

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When to Serve Banana Pudding Cake

This cake is welcome anytime you want to bring a smile to someone’s face. It’s especially perfect for:

• Potlucks and cookouts

• Birthday parties

• Easter, Thanksgiving, or Sunday dinners

• Baby showers or bridal showers

• Or just a regular Tuesday when life calls for something sweet

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Final Thoughts

Banana Pudding Cake is more than just dessert — it’s a celebration of flavor, family, and the joy of blending tradition with creativity. It’s a reminder that some of the best desserts are the ones that come from the heart (and often, from grandma’s recipe box).

So go ahead and bake this Southern classic with a twist. You’ll be amazed at how something so easy can taste this good.