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Banana Pudding Cake Recipe

A layer cake with all the flavor of Banana Pudding. Fresh bananas, Nilla wafers, and whipped topping give this Banana Pudding Cake that wonderful down home nanner puddin’ flavor in a more sophisticated form.

Banana Pudding Cake

Banana Pudding Cake

Banana Pudding is one of my favorite southern desserts and I love experimenting with it.

From straight up banana pudding to banana pudding pancakes, banana pudding bars, and banana pudding cupcakes. Just about any dessert can be given some banana pudding love!

Banana Pudding Cake


This Banana Pudding Cake contains 3 layers of cake flavored with mashed ripe banana. In between the layers of cake is really where all the pudding goodness comes in. Layers of Nilla wafers, fresh banana slices, and a thick and creamy pudding mixture made from a box of instant vanilla pudding, cream cheese, and heavy cream.

Banana Pudding Cake


And of course what would banana pudding be without whipped cream? Butter, confectioners’ sugar and a container of whipped topping are combined to make a creamy, delicious frosting.

Banana Pudding Cake


I don’t know which part I like better- the creamy banana pudding filling or the heavenly frosting. With all of the filling, this is one tall cake and it can feed an army. Store in the refrigerator. It will keep for 3 to 4 days.

Banana Pudding Cake

Tips for making this recipe:

  • In step 8 of the recipe, you are only mixing the dry pudding mix and the cream cheese. DO NOT add milk to the pudding mix and be sure to use INSTANT pudding mix and not the kind that needs to be cooked.
  • Be sure to use a full 2 cups of mashed banana in the cake batter. Not only does it provide flavor, but it keeps the cake moist.
  • You could use Banana-flavored Pudding Mix, but the cake may have too much banana flavor. It is a matter of personal preference.

Banana Pudding Cake

This Banana Pudding Cake is tall and impressive and worthy of any special occasion.

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Watch a short How To Video for this recipe below.

Banana Pudding Cake

Banana Pudding Cake Recipe

A layer cake with all the flavor of banana pudding. Between the layers is a creamy banana pudding filling with Nilla wafers and fresh banana slices. The cake is covered in a delectable whipped topping frosting.
PREP: 25 minutes
COOK: 25 minutes
TOTAL: 50 minutes


  • 3 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe banana
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 cups heavy whipping cream
  • 1 box Nilla wafers
  • 4 medium bananas, thinly sliced


  • 1 cup salted butter, softened
  • 5 cups confectioners' sugar
  • 1 (8-ounce) container frozen whipped topping, thawed


  • Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray with flour.
  • In a large mixing bowl, combine flour, sugar, baking soda, and salt.
  • Add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed with an electric mixer until smooth.
  • Beat in mashed banana.
  • Pour batter into prepared pans doing your best to fill them with equal amounts.
  • Place in oven and bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
  • Let cakes cool in pans for 10 minutes and then remove to wire racks to cool completely.
  • Place pudding mix and cream cheese in a medium bowl and beat with a mixer set to low speed until smooth. Gradually add in cream and beat until mixture is very thick.
  • Arrange about 15-18 vanilla wafers on top of one of the cake layers. Use a spatula to spread half of the pudding mixture on top of the wafers. Top with 1/2 of the banana slices placed in a single layer.
  • Place a second layer of cake on top of bananas, and repeat layers: vanilla wafers, pudding mixture, and bananas.
  • Top with final layer of cake.
  • Make frosting. Beat butter in a large bowl until creamy. Slowly add confectioners' sugar, beating until smooth. Add whipped topping and beat until evenly mixed in.
  • Spread frosting over top and sides of cake. Decorate with vanilla wafers.
  • Cover with plastic wrap and refrigerate up to 3 days.


Adapted from Taste of the South Magazine


Calories: 684kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern

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This post was originally published August 2, 2014.

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124 thoughts on “Banana Pudding Cake Recipe”

  1. Patsy Burkins

    This has become my go-to-cake for compliments. Not too heavy even though it’s full of calories. But here’s my pet peeve–“It’s a Lie!” that it only takes 25 minutes to prepare. You gotta mash bananas and then make the cake and then make the filling and then let the cake cool and then make the frosting. I’ve made this cake four times now and my minimum is two hours–including a few breaks to rest up. But like I say, it’s my go-to-favorite.

  2. OMCake!!! This is a must bake 😁 I have a young friend who constantly challenges me to bake cakes more delicious than the previous and he loves bananas!!!
    This is so on
    Thanks for the recipe

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