The banana pudding cake is a creamy and light dessert with a modern twist to the classic recipe. The nostalgic dessert reminds you of your childhood when your grandma used to make a fluffy banana pudding to surprise you. The delightful filling with a strong vanilla note is infused with the exotic banana flavor, a combination that evokes precious memories.
You can feel the creaminess wrapped inside the spongy layers with each bite.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Banana pudding cake is a versatile dessert and a real crowd-pleaser. Therefore, it is the perfect candidate for your birthday parties and spring holidays. We can envision this gorgeous delight sitting on a nicely arranged al fresco dining table. Or light a birthday candle and let this cake mark a special day.
You don’t have to spend hours making a cake from scratch and impress everyone with your baking skills. This recipe is simple, and you can create a creamy and decadent dessert in one hour.
What is unique about this cake?
The combination of textures and flavors makes this dessert high-level. You can feel the moisture layer, banana cream filling, and crunchy vanilla wafers drizzled with condensed milk as you devour the piece. Make sure to use only fresh bananas, as thawed ones won’t’ look as fresh.
Ingredients needed for Banana Pudding Cake:
- Butter
- Granulated sugar
- Eggs
- Egg whites
- Vanilla
- Baking powder
- All-purpose flour
- Sugar-free banana pudding mix
- Milk
For the filling:
- Sugar-free vanilla pudding mix
- Milk
- Cool Whip
- Bananas
For the topping:
- Cool whip
- Vanilla wafers
- Whipped cream
- Sweetened condensed milk
How to make Banana Pudding Cake:
Step 1. Preheat the oven to 350 degrees F. Grease two 9″ cake pans and set them aside.
Step 2. Beat the 1 cup softened butter and 1 ⅔ cup sugar in a mixing bowl with a hand mixer.
Step 3. Add 3 eggs and 3 egg whites.
Step 4. Add the vanilla, all-purpose powder, baking powder, and banana pudding mix. Beat until well incorporated.
Step 5. Pour in 1 cup of milk and beat until the batter is smooth.
Step 6. Divide the cake batter between the cake pans. Bake for 30 minutes or until cooked thoroughly.
Step 7. Remove the cake from the oven and set it on a rack to cool.
Step 8. To make the filling, beat vanilla pudding mix, 13 ⅓ milk, and 1 cup Cool Whip. Refrigerate the mixture to cool and thicken.
Step 9. Place one of the cake layers on a plate and level the top so it is nice and even.
Step 10. Take the filling out of the fridge and spread it evenly on top.
Step 11. Slice the bananas and add them over the filling.
Step 12. Top with the second cake layer. Spread the Cool Whip over the whole cake as icing.
Step 13. Garnish with whipped cream and vanilla wafers. Drizzle the banana pudding cake with sweetened condensed milk.
PrintBanana Pudding Cake
The combination of textures and flavors makes this dessert high-level. You can feel the moisture layer, banana cream filling, and crunchy vanilla wafers drizzled with condensed milk as you devour the piece. Make sure to use only fresh bananas, as thawed ones won’t’ look as fresh.
Ingredients
- 1 C. Butter softened and unsalted
- 1 ⅔ C. Granulated sugar
- 3 Large eggs
- 2 Egg whites
- 2 tsp. Vanilla
- 1 Tbsp. Baking powder
- 3 C. All-purpose flour
- 1 box Sugar-free banana pudding mix
- 1 C. Milk
For the filling:
- 1 Box sugar-free vanilla pudding mix
- 1 ⅓ C. Milk
- 1 C. Cool Whip defrosted
- 2 Large bananas sliced
For the topping:
- 3–4 C. Cool whip defrosted
- Vanilla wafers
- Whipped cream
- Sweetened condensed milk for drizzling
Instructions
- Preheat the oven to 350 degrees F. Grease two 9″ cake pans and set them aside.
- Beat the 1 cup softened butter and 1 ⅔ cup sugar in a mixing bowl with a hand mixer.
- Add 3 eggs and 3 egg whites.
- Add the vanilla, all-purpose powder, baking powder, and banana pudding mix. Beat until well incorporated.
- Pour in 1 cup of milk and beat until the batter is smooth.
- Divide the cake batter between the cake pans. Bake for 30 minutes or until cooked thoroughly.
- Remove the cake from the oven and set it on a rack to cool.
- To make the filling, beat vanilla pudding mix, 13 ⅓ milk, and 1 cup Cool Whip. Refrigerate the mixture to cool and thicken.
- Place one of the cake layers on a plate and level the top so it is nice and even.
- Take the filling out of the fridge and spread it evenly on top.
- Slice the bananas and add them over the filling.
- Top with the second cake layer. Spread the Cool Whip over the whole cake as icing.
- Garnish with whipped cream and vanilla wafers. Drizzle the banana pudding cake with sweetened condensed milk.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.