Homemade Banana Pudding Cake Made Easy in 7 Steps

There’s something magical about walking into Grandma’s kitchen and smelling that heavenly aroma of fresh bananas and vanilla wafting through the air. That’s exactly the feeling you’ll get when you make this incredible banana pudding cake – a dessert that combines the beloved flavors of traditional Southern banana pudding with the comforting texture of a moist, fluffy banana pudding cake. This banana pudding cake recipe has been my family’s secret weapon for potluck dinners, birthday celebrations, and those moments when you simply need a slice of pure happiness.

Why This Banana Pudding Cake Will Steal Your Heart

Growing up in Tennessee, banana pudding was practically a food group in our house. But when I discovered how to transform those same beloved flavors into a banana pudding cake, it was a complete game-changer. This banana pudding cake brings together irresistible layers of banana-infused cake, creamy vanilla pudding, and a cloud-like whipped topping that’ll make your taste buds dance.

Homemade Banana Pudding Cake Made Easy in 7 Steps

---

• Author: Amy
• Total Time: 5 hours 20 minutes

Print Recipe

Pin Recipe

Description

Layers of moist banana cake soaked with creamy vanilla pudding, topped with fluffy whipped cream, fresh banana slices, and crunchy vanilla wafers. This indulgent dessert is perfect for gatherings, potlucks, or a sweet treat any day!

---

Ingredients

Scale 1x2x3x

For the Cake:

2 cups all-purpose flour

1½ cups granulated sugar

½ cup unsalted butter, softened

3 large ripe bananas, mashed

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

For the Pudding Layer:

2 boxes (3.4 oz each) instant vanilla pudding mix

3 cups cold whole milk

1 cup heavy cream

¼ cup powdered sugar

For Topping:

2 cups heavy whipping cream

⅓ cup powdered sugar

1 teaspoon vanilla extract

2 medium bananas, sliced

1 sleeve vanilla wafers, crushed

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bake the Cake

• Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.

• Cream ½ cup butter with 1½ cups sugar until fluffy. Mix in 3 mashed ripe bananas, 2 eggs, and 1 tsp vanilla.

• Whisk 2 cups flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt. Alternately add dry ingredients with 1 cup buttermilk, starting and ending with flour. Mix until just combined.

• Bake 25–30 mins until toothpick comes out clean. Cool completely.

2. Make Pudding Layer

• Whisk 2 boxes instant vanilla pudding with 3 cups cold milk until thick.

• Whip 1 cup heavy cream with ¼ cup powdered sugar, fold into pudding.

3. Assemble Cake

• Poke holes in cooled cake with a fork. Spread pudding layer evenly so it seeps into holes.

4. Whipped Topping

• Whip 2 cups heavy cream with ⅓ cup powdered sugar and 1 tsp vanilla until stiff peaks form. Spread over pudding.

5. Final Touches

• Arrange sliced bananas on top and sprinkle with crushed vanilla wafers. Refrigerate at least 4 hours or overnight.

Notes

Use ripe bananas for optimal sweetness and flavor.

Chill overnight to let flavors meld and pudding soak into cake.

Cold milk ensures pudding sets properly.

Avoid overmixing cake batter after adding flour to prevent a dense texture.

Add fresh banana slices and wafers just before serving for best presentation.

Storage

Refrigerate covered up to 5 days.

Add banana slices and crushed wafers right before serving.

Serving Suggestions

Serve in clear glass bowls to showcase layers.

Drizzle with caramel or sprinkle cinnamon for extra flair.

Pairs perfectly with coffee or sweet tea.

• Prep Time: 30 minutes

Nutrition

• Calories: 420
• Sugar: 48g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 62g
• Protein: 7g
• Cholesterol: 85mg

Ingredients for Your Perfect Banana Pudding Cake

For the Cake:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large ripe bananas, mashed
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Pudding Layer:

• 2 boxes (3.4 oz each) instant vanilla pudding mix
• 3 cups cold whole milk
• 1 cup heavy cream
• ¼ cup powdered sugar

For Topping:

• 2 cups heavy whipping cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 medium bananas, sliced
• 1 sleeve vanilla wafers, crushed

Timing Your Banana Pudding Cake Creation

Prep Time: 30 minutes
Baking Time: 25-30 minutes
Assembly Time: 20 minutes
Chilling Time: 4 hours (or overnight)
Total Time: 5 hours 20 minutes

Step-by-Step Instructions for Banana Pudding Cake Success

Step 1: Prepare Your Cake Base

Preheat your oven to 350°F and grease a 9×13 inch baking dish. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add your mashed bananas, eggs, and vanilla extract, mixing until well combined.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to your banana mixture, alternating with buttermilk. Start and end with the flour mixture, mixing just until combined.

Step 3: Bake to Perfection

Pour your batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before moving to the next step.

Step 4: Create the Pudding Layer

While your cake cools, whisk together the vanilla pudding mix and cold milk until thick. In another bowl, whip 1 cup of heavy cream with ¼ cup powdered sugar until soft peaks form, then fold this into your pudding mixture.

Step 5: Assembly Magic

Using a fork, poke holes all over your cooled cake. Spread the pudding mixture evenly over the entire surface, making sure it seeps into those holes for maximum flavor distribution.

Step 6: Add the Whipped Topping

Whip the remaining 2 cups of heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this heavenly cloud over your pudding layer.

Step 7: Final Touches

Arrange sliced bananas over the whipped cream and sprinkle with crushed vanilla wafers. Cover and refrigerate for at least 4 hours or overnight for best results.

Nutrition Facts (Per Serving – Makes 12 servings)

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 380mg
• Total Carbohydrates: 62g
• Dietary Fiber: 2g
• Sugars: 48g
• Protein: 7g

Healthy Alternatives and Dietary Swaps

Making It Lighter

For a healthier version of this banana pudding cake, try substituting Greek yogurt for half the heavy cream in the pudding layer. You can also make this banana pudding cake lighter by using sugar-free pudding mix and reducing the added sugar by one-third, all without sacrificing flavor or that classic creamy texture.

Gluten-Free Option

Simply swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure your vanilla wafers are also gluten-free certified.

Dairy-Free Version

Use coconut milk instead of regular milk, and coconut whipped cream for the topping layers. The tropical flavor actually complements the bananas beautifully!

Pro Tips for Best Results

The secret to an outstanding banana pudding cake lies in using perfectly ripe bananas – they should have brown spots but not be mushy. Don’t skip the overnight chilling time; this allows all the flavors to meld together and creates that perfect pudding-cake texture we’re after.

Always use cold milk when making your pudding to ensure it sets properly. Room temperature ingredients (except the milk) will give you the smoothest cake batter and prevent lumps in your final product.

Common Mistakes to Avoid

Overmixing the Batter

Once you add your flour mixture, mix just until combined. Overmixing leads to tough, dense cake that won’t absorb the pudding properly.

Skipping the Cooling Step

Never add your pudding layer to a warm cake – it’ll melt and create a soupy mess instead of distinct, beautiful layers.

Using Underripe Bananas

Green or barely yellow bananas won’t provide enough sweetness or that signature banana flavor that makes this dessert special.

How to Store Your Banana Pudding Cake

This dessert actually improves with time! Store covered in the refrigerator for up to 5 days. The cake will continue to absorb the pudding flavors, creating an even more delicious treat. For best presentation, add fresh banana slices and crushed wafers just before serving rather than storing with them on top.

Creative Serving Suggestions

Serve this banana pudding cake in clear glass bowls to show off those gorgeous layers. For special occasions, try drizzling with caramel sauce or adding a sprinkle of cinnamon. It pairs wonderfully with a hot cup of coffee or sweet tea for that authentic Southern experience.

Final Thoughts on This Heavenly Dessert

This banana pudding cake has become my go-to dessert for every gathering, and I guarantee it’ll become yours too. There’s something incredibly satisfying about watching people take that first bite and their eyes light up with pure joy. The combination of textures and flavors creates a dessert experience that’s both nostalgic and exciting.

Whether you’re making it for a family reunion, church potluck, or just because you’re craving something special, this recipe delivers every single time. The beauty lies not just in its incredible taste, but in how it brings people together around the table, sharing stories and creating new memories with every slice.

For more Recipes follow me in Pinterest.

Frequently Asked Questions