The Ultimate Banana Pudding Cake is a dreamy fusion of two beloved Southern classics—banana pudding and moist layer cake.
This decadent dessert features fluffy banana-infused cake layers filled with creamy vanilla pudding, sliced bananas, and crushed vanilla wafers, all wrapped in a luscious whipped topping or cream cheese frosting.
Perfect for potlucks, holidays, or family gatherings, it delivers rich flavor and nostalgic comfort in every bite. Whether you're a banana lover or simply craving a show-stopping dessert, this cake is sure to impress with its creamy texture, sweet banana flavor, and irresistible crunch. It's banana pudding—elevated to celebration status.
If you love classic banana pudding and crave something a little extra indulgent, this Ultimate Banana Pudding Cake is exactly what you need.
It’s a dreamy combination of soft banana cake layers, creamy banana pudding filling, whipped topping, and crushed vanilla wafers — all the best parts of banana pudding, transformed into a showstopping cake. Perfect for birthdays, potlucks, summer gatherings, or whenever you’re craving comfort in cake form.
The Ultimate Banana Pudding Cake is a decadent Southern-inspired dessert that combines the comforting flavors of banana pudding with the richness of layered cake.
Moist banana-flavored cake layers are filled with creamy vanilla pudding, sliced ripe bananas, and crushed vanilla wafers.
The entire cake is frosted with a smooth whipped topping or cream cheese frosting, making it both indulgent and nostalgic.
Perfect for potlucks, birthdays, or holiday gatherings, this show-stopping dessert brings together texture and taste in every bite.
Its irresistible banana-vanilla combo and elegant presentation make it a favorite among banana lovers and cake enthusiasts alike.
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy (about 2–3 minutes). Beat in the eggs, one at a time, followed by vanilla extract.
Stir in the mashed bananas until well combined.
Now, alternately add the dry ingredients and buttermilk to the banana mixture, starting and ending with the flour mixture. Mix until just combined — do not overmix.
Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cakes cool in the pans for 10 minutes. Then transfer to wire racks to cool completely.
While the cakes are baking, prepare the banana pudding. In a medium bowl, whisk together the instant pudding mix, cold milk, and sweetened condensed milk until thickened (about 2 minutes).
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the banana pudding mixture until smooth. Chill in the refrigerator until ready to assemble.
In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. This will be your fluffy topping. Keep refrigerated.
Once the cake layers are completely cool, slice each in half horizontally to create four thin layers.
Place one cake layer on a serving plate. Spread a generous layer of banana pudding filling over the top. Repeat with the second and third cake layers, spreading more banana pudding in between each.
Top with the final cake layer and smooth out the sides gently. It’s okay if some pudding oozes slightly — this gives it that banana pudding vibe!
Frost the top and sides with the prepared whipped cream. Gently press crushed vanilla wafers around the sides or sprinkle them on top. Garnish with freshly sliced bananas if serving immediately. For an extra indulgent touch, drizzle with caramel sauce.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
If you love banana pudding and moist cake, then combining the two into a Banana Pudding Cake is a dessert dream come true.
It brings together layers of banana-flavored cake, creamy vanilla pudding, sliced bananas, and whipped topping for a show-stopping dessert perfect for any celebration or potluck.
Whether you're a beginner baker or a cake pro, a few tips and tricks can help you make the ultimate banana pudding cake that’s just as delicious as it is beautiful.
This recipe typically yields 12–16 generous slices, depending on how you cut it. It’s ideal for family gatherings, birthday parties, Sunday dinners, or potluck events.
You can bake it in either a 9x13-inch pan for a simple layered look or as a two or three-layer round cake for a bakery-style presentation.
Ripe bananas give the cake natural sweetness and flavor. You want them to be yellow with a few brown spots — too mushy and your cake may become dense and sticky.
Instant vanilla pudding or banana cream pudding adds that signature banana pudding flavor and keeps the cake incredibly moist. Combine pudding mix with whipped topping or cream cheese for a thicker, frosting-like consistency.
For best results, let the assembled cake chill in the refrigerator for at least 2–4 hours, or overnight if possible. This helps the flavors meld beautifully and the layers set up perfectly, especially when using pudding and fresh bananas.
When adding banana slices between layers, coat them lightly in lemon juice to prevent browning. You can also layer with vanilla wafers or crumbled graham crackers for texture.
Homemade whipped cream is great, but stabilized whipped cream (with a bit of gelatin or pudding mix) helps the frosting hold up longer, especially if you’re preparing the cake ahead of time.
Top with crushed Nilla wafers, banana slices, and a sprinkle of crushed graham cracker or cookie crumbs for a beautiful finish. A drizzle of caramel or a dusting of powdered sugar adds extra flair.
Because of the pudding and fresh bananas, store the cake in the fridge in an airtight container. It stays good for up to 3 days, though the bananas may darken slightly after day 2.
The Ultimate Banana Pudding Cake is everything you love about the classic Southern banana pudding — turned into a luscious, decadent cake. It’s moist, creamy, and layered with rich banana flavor in every bite. The cake is not only a visual delight but also a flavor-packed treat that’s always a crowd-pleaser.
Perfect for birthdays, holidays, and family dinners, this dessert combines nostalgia with indulgence. Whether served cold from the fridge or slightly warmed with a scoop of vanilla ice cream, this banana pudding cake is sure to leave a lasting impression. Mastering it is simply a matter of balancing the textures, chilling the layers, and using fresh, quality ingredients.
In short, it’s not just a dessert — it’s a comforting, crowd-pleasing showstopper. With just a little effort and these pro tips, you’ll create a banana pudding cake that steals the show every single time.
This Ultimate Banana Pudding Cake is a true crowd-pleaser. Whether you're baking it for a special occasion or just want to treat yourself, it hits every note: nostalgic, decadent, and irresistibly delicious. Pair it with a glass of cold milk or a cup of coffee and enjoy every bite.
