Name: Banana Pudding Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 medium Ripe Bananas, mashed ((about 1 to 1 1/2 cups mashed; ripe with brown spots for best flavor)); 1 box Vanilla Cake Mix ((15.25 oz or standard size)); 1 box Instant Banana Cream Pudding Mix ((3.4 oz; do not prepare with milk; use dry mix)); 4 large Eggs ((room temperature)); 1 cup Water; 1/4 cup Vegetable Oil ((or neutral oil)); 1/2 cup Sour Cream ((room temperature; for moisture and tang)); 1 tsp Vanilla Extract; 3/4 cup Heavy Cream ((cold; for whipping)); 1/4 cup Powdered Sugar ((for whipped cream)); 1 sleeve Vanilla Wafers ((for garnish)); 1-2 medium Bananas, sliced ((for topping; sliced just before serving))

Jump to Recipe

Creamy, comforting, and utterly nostalgic, this Banana Pudding Cake is the kind of dessert that disappears fast at family gatherings. It blends the smooth banana flavor of pudding with the soft, tender crumb of a cake and a cloud of whipped cream on top—pure bliss in every bite. Fun fact: many Southern kitchens have a “secret” banana pudding cake recipe handed down through generations, so making your own feels like joining a delicious tradition. If you love classic banana desserts, you might enjoy seeing how a similar version turns out in our twist on banana pudding cake.

This recipe is special because it’s simple, quick to prepare, and kid-approved. It uses a boxed cake mix and instant pudding for speed, mashed bananas for real fruit flavor, and a whipped cream topping for silky richness. Compared to other blog favorites like more involved layered trifles, this cake is faster but just as comforting—perfect for weeknights, potlucks, or whenever you crave something sweet and familiar. Get ready to bake a crowd-pleaser with minimal fuss and maximum flavor.

What is Banana Pudding Cake?

What exactly is a banana pudding cake? Is it a cake that dreams of being a pudding, or a pudding wearing a cake costume? Think of it as the best of both worlds: a moist cake infused with banana pudding flavors, topped with whipped cream and crunchy vanilla wafers. Some say it got its name because it tastes like a slice of banana pudding straight from a bowl—only sturdier and easier to slice.

Legend has it that one busy baker combined two pantry staples—box cake mix and instant pudding—on a whim and the family declared it genius. After that, everyone started joking that “the way to a man’s heart is through his stomach.” Why not put that proverb to the test and bake one? Try this recipe and see who it wins over at your next gathering.

Why You’ll Love This:

This Banana Pudding Cake is irresistible for three big reasons:

Flavorful, nostalgic comfort: The combination of real mashed bananas, sweet vanilla pudding, and fluffy whipped cream hits classic banana pudding notes with a cakey twist. Each bite offers creamy banana flavor, soft cake texture, and a little crunch from wafer garnish.
Cost-effective and quick: Using a boxed cake mix and instant pudding keeps the recipe budget-friendly and fast to assemble—perfect when you want a homemade dessert without a long ingredient list or complicated steps.
Versatile toppings and presentation: Top with vanilla wafers, sliced bananas, or a drizzle of caramel for extra flair. The simple base makes it easy to adapt and dress up for different occasions.

If you enjoy banana-forward cakes, you might also like our banana bread cake with cream cheese frosting for a slightly different texture and tangy finish. Now go ahead—bake this one and watch it vanish!

How to Make:

Quick Overview

This recipe is easy, satisfying, and perfect for bakers of any skill level. Preparation is mostly mixing—the boxed cake mix and instant pudding blend with mashed bananas and pantry staples for a moist batter. The standout elements are the banana-studded cake and the light whipped cream topping that keeps the dessert feeling fresh rather than overly sweet. Prep time is about 15 minutes, and baking takes 35 to 40 minutes, so you can have a finished cake in under an hour from start to finish.

Ingredients

3 ripe bananas, mashed (about 1 to 1 1/2 cups mashed; ripe with brown spots for best flavor)
1 box vanilla cake mix (15.25 oz or standard size)
1 box (3.4 oz) instant banana cream pudding mix (do not prepare with milk; use dry mix)
4 large eggs, room temperature
1 cup water
1/4 cup vegetable oil (or neutral oil)
1/2 cup sour cream, room temperature (for moisture and tang)
1 tsp vanilla extract
3/4 cup heavy cream, cold (for whipping)
1/4 cup powdered sugar (for whipped cream)
Vanilla wafers for garnish (about 1 sleeve)
Sliced bananas for topping (1-2 bananas, sliced just before serving)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment for easy removal.
In a large mixing bowl, whisk together the dry ingredients: the vanilla cake mix and the instant banana cream pudding mix until evenly combined.
Add the wet ingredients to the dry mix: mashed bananas, 4 large eggs, 1 cup water, 1/4 cup vegetable oil, 1/2 cup sour cream, and 1 tsp vanilla extract.
Use a hand mixer or stand mixer on low to medium speed and mix until just combined and smooth. Scrape the sides and bottom to ensure even mixing. The batter will be thicker than a typical cake batter due to the pudding and bananas.
Pour the batter into the prepared 9×13 inch pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Remove the cake from the oven and place on a wire rack to cool completely in the pan. Cooling fully is important so the whipped cream topping won’t melt.
While the cake cools, whip 3/4 cup cold heavy cream with 1/4 cup powdered sugar until stiff peaks form. Do not overbeat or it may become grainy.
Once the cake is cooled, spread the whipped cream evenly over the top.
Garnish with vanilla wafers and sliced bananas just before serving so the bananas stay fresh and the wafers retain some crunch.

Banana Pudding Cake

What to Serve With:

Fresh berries or a mixed fruit salad for a bright, acidic contrast.
A scoop of vanilla ice cream for extra indulgence.
Light coffee or a milky iced latte to balance sweetness.
A simple green salad with citrus vinaigrette if serving the cake after a rich meal.
For a Southern-themed spread, serve with sweet tea and lemon bars for variety.

Top Tips for Perfecting:

Use very ripe bananas with brown spots for the best sweetness and banana flavor.
Room-temperature eggs and sour cream help the batter mix more evenly.
Don’t overmix after adding the dry ingredients; overworking the batter can make the cake dense.
Cool the cake completely before adding whipped cream to prevent it from melting.
If you want extra banana flavor, fold in a teaspoon of banana extract, but use sparingly.
For a firmer topping that holds up longer, fold a small amount of stabilized whipped cream (whipped with a bit of unflavored gelatin) into the topping.

Storing and Reheating Tips:

Refrigeration: Cover the cake tightly with plastic wrap or store in an airtight container for up to 3 days. Fresh banana slices on top may darken—replace them before serving.
Freezing: You can freeze the baked, unfrosted cake layer wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight, then whip fresh cream to top. Do not freeze cake topped with whipped cream.
Reheating: This cake is best served chilled or at room temperature. If you prefer it slightly warm, remove whipped cream and banana toppings, warm slices briefly in the microwave for 10 to 15 seconds, then add fresh whipped cream and toppings.

FAQs

What type of bananas are best for this cake?
Use very ripe bananas with brown spots; they are sweeter and mash more easily, giving the cake better banana flavor.

Can I use homemade pudding instead of instant pudding mix?
Instant pudding mix provides structure and convenience. Homemade pudding may add moisture but won’t give the same firm texture; if using homemade, reduce other liquids and proceed with caution.

Can I make this cake gluten-free?
Yes—use a gluten-free vanilla cake mix and confirm the instant pudding mix is gluten-free. Texture may vary slightly.

How long can I leave the cake at room temperature?
Because of the whipped cream topping and bananas, keep the cake refrigerated. If serving at room temperature, limit it to 2 hours max.

Can I substitute whipped cream with frosting?
Yes—cream cheese frosting or stabilized whipped cream are good alternatives if you need a topping that holds up longer.

Conclusion

This Banana Pudding Cake is a dependable, simple dessert that delivers creamy banana flavor, tender cake, and a light whipped finish—perfect for family dinners, potlucks, or any time you want a comforting sweet. It’s easy enough for beginners, crowd-pleasing enough for special occasions, and budget-friendly since it uses a few pantry staples. If you want a classic Southern inspiration while experimenting with your own version, take a look at this Southern Banana Pudding Cake – Grandbaby Cakes for more ideas and variations. Give this recipe a try and share a slice with someone special.