Banana Pudding Cake: A Soulful Southern Dessert That Brings Everyone to the Table

When it comes to desserts that hit that nostalgic sweet spot and bring folks running to the kitchen, Banana Pudding Cake holds the crown. It takes the soul of that classic Southern banana pudding we all grew up on and flips it into a moist, flavorful cake that’s layered with creamy pudding, fresh bananas, and a smooth whipped topping. If you’re looking to upgrade your dessert game with a dish that combines comfort, tradition, and that backyard BBQ flair, this one right here is the move.

Whether you’re hosting a big family cookout, planning your Sunday dinner, or just want something sweet to enjoy while kickin’ back, this Banana Pudding Cake checks all the boxes.

Why You Need to Make This Banana Pudding Cake

This ain’t just another cake. This is Banana Pudding Cake, and it’s everything we love about Southern comfort in one pan. Think about it—fluffy yellow cake infused with banana-flavored pudding that melts into every bite, layered with real banana slices, and finished with that soft Cool Whip topping and those classic vanilla wafers. It’s like Grandma’s banana pudding got a fresh makeover, and the results are straight-up addictive.

It’s easy to make, perfect for feeding a crowd, and guaranteed to disappear quicker than it took to whip up. It travels well, slices clean, and is one of those desserts folks ask you to bring over and over again. That’s how you know it’s a winner.

Ingredients

Here’s what you need to make this show-stopping Banana Pudding Cake:

• 3½ cups cold whole milk
• 5.1 ounces instant banana-flavored pudding mix
• 2 to 3 ripe bananas, peeled and sliced thin (no more than ¼-inch thick)
• 8 ounces Cool Whip whipped topping, thawed
• 12 vanilla wafers, for garnish
• 1 box yellow cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs

Step-by-Step Guide to Making Banana Pudding Cake

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. Grab a 9×13-inch baking dish and lightly spray it down with some baker’s spray or non-stick spray. Set it aside.

Step 2: Mix the Cake Batter

In a large bowl, pour in the yellow cake mix. Add the water, vegetable oil, and eggs. Mix it all together by hand using a whisk for about 1 minute or until everything’s smooth and combined with no lumps.

Step 3: Bake It Up

Pour that cake batter into your prepared pan and pop it into the oven. Bake for about 30 minutes. You know it’s ready when a toothpick inserted into the center comes out clean.

Step 4: Poke Holes

When the cake is fresh out the oven, grab the handle of a wooden spoon and poke holes all across the top. Don’t hold back. This step lets the pudding seep down into the cake, making every bite juicy and flavorful. Let the cake sit on the counter and cool slightly.

Step 5: Make the Banana Pudding

In another large bowl, pour in the banana-flavored pudding mix. Add the cold milk and whisk it by hand for 2 minutes. You don’t want it fully set like the box says; keep it pourable.

Step 6: Pour It On

Pour that pudding mixture all over the cake. Use the back of a spoon to help push it down into the holes. Let the cake soak up all that goodness.

Step 7: Add the Bananas

Layer your thin banana slices evenly across the surface of the pudding-covered cake.

Step 8: Top with Cool Whip

Grab your thawed Cool Whip and spread it smoothly over the banana layer. Make it nice and even.

Step 9: Garnish with Vanilla Wafers

Finish it off with those classic vanilla wafers. One per slice works great so every piece gets a little crunch and flair.

Step 10: Chill

Cover and refrigerate the cake for at least 12 hours or overnight. This helps everything set up and brings out the best flavor.

Expert Tips and Tricks

• Use ripe bananas: You want bananas that are yellow with a few brown spots. They’re sweet and soft, perfect for this recipe.
• Don’t skip the poking step: Those holes let the pudding soak in, giving you that ultra-moist, melt-in-your-mouth texture.
• Whisk the pudding just enough: Don’t overmix. Keeping it pourable is key to getting it deep into the cake.
• Refrigerate overnight: It sets up better and the flavors develop. Trust me.
• Slice clean: Run a knife under warm water before slicing for nice, clean cuts.

Variations (15 Delicious Twists)

1. Strawberry Banana Pudding Cake: Add fresh sliced strawberries on top of the bananas.
2. Chocolate Banana Pudding Cake: Use chocolate pudding instead of banana for a choco-banana twist.
3. Peanut Butter Banana Cake: Drizzle with peanut butter before adding the whipped topping.
4. Coconut Banana Cake: Sprinkle toasted coconut on top.
5. Banana Pudding Trifle Cake: Layer in a trifle bowl for presentation.
6. Mini Banana Pudding Cakes: Make in cupcake tins.
7. Gluten-Free Version: Use a gluten-free cake mix.
8. Homemade Whipped Cream: Swap out Cool Whip for freshly whipped cream.
9. Caramel Drizzle: Add a caramel sauce drizzle before topping with wafers.
10. Nutty Banana Cake: Add chopped pecans on top.
11. Spice It Up: Add cinnamon or nutmeg to the cake batter.
12. Pineapple Banana Pudding Cake: Add crushed pineapple to the topping.
13. Layered Sheet Cake Style: Double the recipe and stack two layers.
14. Vanilla Bean Upgrade: Use vanilla bean paste in the cake for extra depth.
15. Boozy Version: Add a splash of banana liqueur to the pudding mix.

What to Serve with Banana Pudding Cake (15 Great Options)

1. Southern fried chicken
2. Smoked ribs
3. BBQ pulled pork
4. Collard greens
5. Mac and cheese
6. Grilled corn on the cob
7. Potato salad
8. Cornbread
9. Green beans with bacon
10. Deviled eggs
11. Baked beans
12. Fried catfish
13. Jambalaya
14. Shrimp and grits
15. Sweet iced tea

Storage Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze Banana Pudding Cake, but only before adding the whipped topping and banana slices. Wrap the cake and pudding tightly and freeze for up to 2 months. Add fresh toppings when ready to serve.
• Transporting: Keep chilled in a cooler if taking it on the go. It’s best served cold.

How Much to Make for Family Gatherings

If you’re feeding a crowd, this recipe yields about 12 good-sized portions. For larger groups:

• Double the recipe for up to 24 servings.
• Triple it for up to 36, and use two large pans.

This cake is always the first thing to go, so making extra is never a bad idea.

How Far in Advance Can I Make Banana Pudding Cake?

You can make this cake up to 2 days in advance of your event. Keep it chilled and wait to add banana slices until the day you serve it to keep them from browning. The longer it sits, the more those flavors marry together and deepen.

Banana Pudding Cake

This Banana Pudding Cake is a rich, creamy twist on a Southern classic. Made with moist yellow cake, banana pudding, fresh bananas, and whipped topping, it’s the perfect dessert for family gatherings, cookouts, or anytime you’re craving comfort in a pan.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

12 hours hrs

Total Time 13 hours hrs

Course Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 3½ cups cold whole milk
• 5.1 oz instant banana-flavored pudding mix
• 2 to 3 ripe bananas, peeled and sliced thin (no more than ¼-inch thick)
• 8 oz Cool Whip whipped topping, thawed
• 12 vanilla wafers, for garnish
• 1 box yellow cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs

Instructions

 

• Start by preheating your oven to 350°F. Grab a 9×13-inch baking dish and lightly spray it down with some baker’s spray or non-stick spray. Set it aside.
• In a large bowl, pour in the yellow cake mix. Add the water, vegetable oil, and eggs. Mix it all together by hand using a whisk for about 1 minute or until everything’s smooth and combined with no lumps.
• Pour that cake batter into your prepared pan and pop it into the oven. Bake for about 30 minutes. You know it’s ready when a toothpick inserted into the center comes out clean.
• When the cake is fresh out the oven, grab the handle of a wooden spoon and poke holes all across the top. Don’t hold back. This step lets the pudding seep down into the cake, making every bite juicy and flavorful. Let the cake sit on the counter and cool slightly.
• In another large bowl, pour in the banana-flavored pudding mix. Add the cold milk and whisk it by hand for 2 minutes. You don’t want it fully set like the box says; keep it pourable.
• Pour that pudding mixture all over the cake. Use the back of a spoon to help push it down into the holes. Let the cake soak up all that goodness.
• Layer your thin banana slices evenly across the surface of the pudding-covered cake.
• Grab your thawed Cool Whip and spread it smoothly over the banana layer. Make it nice and even.
• Finish it off with those classic vanilla wafers. One per slice works great so every piece gets a little crunch and flair.
• Cover and refrigerate the cake for at least 12 hours or overnight. This helps everything set up and brings out the best flavor.

Keyword baking, dessert

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