Ever had one of those desserts that transports you straight back to your grandma's kitchen? This banana pudding cake is exactly that kind of magical creation. It perfectly marries two Southern classics—banana pudding and moist banana cake—into one spectacular dessert that'll have everyone at your table reaching for seconds (and probably thirds!).
Why You'll Love This Banana Pudding Cake
Forget searching for "banana pudding cake near me" or scrolling through endless recipes on Facebook—this homemade treasure is worth every minute you'll spend making it. Unlike those Betty Crocker box mixes, this recipe gives you that authentic old-fashioned banana pudding cake flavor that comes only from real ingredients and a little love.
What makes this recipe special is how versatile it is. Want something elegant? Make it as a beautiful layered banana pudding cake. Short on time? Transform it into a banana pudding poke cake that practically makes itself. You can even turn it into a more substantial banana pudding pound cake for special occasions!
Every time I bring this to family gatherings, the dish comes home completely empty—and with requests to share this five-star recipe. The combination of moist cake, creamy pudding, fresh bananas, and those nostalgic vanilla wafers creates a dessert that's greater than the sum of its parts. It's comfort food elevated to art form, and best of all, it actually tastes better the next day (if there's any left, that is!).
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Ingredients
For the Banana Cake:
- Bananas, mashed (about 1½ cups)
- All-purpose flour
- RUnsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- Buttermilk
- Baking soda
- Salt
- Baking powder
- Vanilla extract
See recipe card for quantities.
For the Pudding Layer:
- 2 (3.4 oz) packages instant vanilla pudding mix
- Cold milk
- Crushed vanilla wafers
For the Topping:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Pudding mix (stabilizes the whipped cream!)
- Bananas, sliced
- Vanilla wafers (whole and crushed)
See recipe card for quantities.
How to Make Banana Pudding Cake Recipe
Step 1: Preparing the Cake Base
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Combine the yellow cake mix, eggs, oil, water, mashed bananas, and vanilla extract in a large mixing bowl.
- Beat the mixture with an electric mixer on medium speed for about 2 minutes until smooth and well combined.
- Pour the batter into your prepared baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 10 minutes.
Step 2: Creating the Poke Cake Magic
- Use the handle of a wooden spoon to poke holes all over the cake while it's still warm, spacing them about 1 inch apart. This transforms your basic banana cake into a banana pudding poke cake, allowing the pudding to seep into the cake for incredible moisture and flavor.
- Allow the cake to cool completely after poking the holes.
Step 3: Preparing the Pudding Layer
- Whisk together the instant vanilla pudding mix and cold milk in a large bowl for about 2 minutes until the mixture begins to thicken.
- Stir in the vanilla extract to enhance the flavor.
- Fold in 1 cup of the whipped topping to create an extra creamy pudding mixture.
- Pour the pudding mixture evenly over the cooled cake, ensuring it fills the holes you've created.
- Refrigerate the cake for about 30 minutes to allow the pudding to set slightly.
Step 4: Adding the Classic Banana Pudding Elements
- Arrange a layer of vanilla wafer cookies over the pudding layer, pressing them slightly into the pudding.
- Layer sliced bananas over the cookies, covering the entire surface.
- Spread the remaining whipped topping over the bananas and cookies, creating a smooth, even layer.
- Decorate the top with additional vanilla wafers and sprinkle with the crushed wafer crumbs.
- Refrigerate the banana pudding cake for at least 4 hours, or preferably overnight, to allow all the flavors to meld together.
Substitutions
- Make it gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend and use gluten-free vanilla wafers.
- Dairy-free version: Use plant-based butter, coconut milk for the pudding, and coconut cream for the topping.
- Lighter option: Use light cream cheese mixed with Greek yogurt instead of heavy cream for the topping.
- No buttermilk? Mix 1½ tablespoons of lemon juice or vinegar with regular milk and let sit for 5 minutes.
Variations
Classic Banana Pudding Poke Cake
Transform this recipe into the ultimate potluck favorite by making a banana pudding poke cake with bananas throughout each layer. Simply bake the cake in a 9×13 pan, poke holes while warm, and pour half the pudding over the top to soak in. The result is a super-moist cake with pockets of creamy pudding in every bite!
Elegant Banana Pudding Bundt Cake
Looking for something more sophisticated? The banana pudding bundt cake version creates a stunning presentation with minimal effort. The beautiful shape needs just a light dusting of powdered sugar or a thin vanilla glaze to look impressive. Fill the center hole with extra pudding and fresh banana slices for a surprise inside!
Rich Banana Pudding Pound Cake
For a denser, more indulgent treat, adapt this into a banana pudding pound cake by adjusting the recipe slightly: use equal parts flour, sugar, butter, and eggs for that classic pound cake texture. The sturdy base holds up beautifully to the creamy pudding layer.
Equipment
- Two 9-inch round cake pans for a layered banana pudding cake
- 9×13-inch baking dish for a banana pudding poke cake
- Bundt pan for a banana pudding bundt cake
- Loaf pans for a banana pudding pound cake
- Large mixing bowl (glass or stainless steel works best)
- Electric mixer (stand mixer or hand mixer)
- Rubber spatula for folding and scraping
- Whisk for combining dry ingredients
Storage
How to Store Banana Pudding Cake
This banana pudding cake needs to be refrigerated due to the dairy in the pudding and whipped topping. Here's how to properly store it:
Short-term storage (up to 3 days):
- Cover the cake with plastic wrap or place it in an airtight container
- Refrigerate immediately after serving
- Keep away from strong-smelling foods in your refrigerator
- For best results, store the cake whole rather than pre-slicing it to prevent it from drying out
Can I freeze banana pudding cake? You can freeze components separately, but the fully assembled cake doesn't freeze well due to the texture changes in the pudding and fresh bananas. If you need to work ahead:
- Bake and freeze the cake layers, tightly wrapped (up to 1 month)
- Thaw overnight in the refrigerator before assembling with fresh pudding and toppings
What to Serve It With
This banana pudding cake is a showstopper on its own, but pairing it with the right accompaniments can elevate your dessert experience even further!
For a truly Southern-inspired dessert table, serve slices of this banana pudding pound cake alongside glasses of sweet iced tea or cold milk. The refreshing beverages help balance the rich sweetness of the cake and cleanse the palate between bites.
Coffee lovers will appreciate how a strong cup of freshly brewed coffee complements the banana flavors—the slight bitterness creates the perfect contrast to the sweet, creamy cake. For an adult twist, consider serving with a dessert wine like Moscato or a splash of bourbon cream liqueur.
Looking to create a complete dessert spread? This banana pudding poke cake pairs beautifully with:
- Fresh fruit platters featuring berries and citrus
- Vanilla bean ice cream (for those who want to go all out!)
- Warm caramel sauce drizzled over the top
- Chocolate dipped banana chips for garnish
- Homemade banana pudding shots in mini glasses for a fun presentation
Top Tip
Let Those Bananas Get SPOTTY! For the absolute best flavor in your banana pudding cake, use bananas that are heavily speckled with dark spots or even mostly black. These super-ripe bananas are at their sweetest and most flavorful, adding natural moisture and that intense banana flavor that makes this cake irresistible. If your bananas aren't ripe enough when you're ready to bake, speed up the process by placing them in a paper bag with an apple overnight.
Grandmama's Magic Touch
My grandmother's old-fashioned banana pudding cake had a secret that no Betty Crocker recipe could match. She'd place a row of whole vanilla wafers around the edge of her banana pudding pound cake, pressing them gently into the batter before baking. Those cookies would transform during baking—not quite crisp, not quite cake—creating a magical textural contrast that had everyone fighting for the edge pieces.
"The cookies are like little time capsules of flavor," she'd say while arranging them with precision. "They remind your mouth what's coming next."
That same technique works beautifully for banana pudding poke cake too. Just press the wafers halfway into the batter before baking, then poke your holes between them.
FAQ
How soon can you eat banana pudding after making it?
While you can eat banana pudding cake immediately after assembly, waiting 4-6 hours allows the flavors to meld beautifully. For the best experience, refrigerate your banana pudding cake overnight - this gives the cake time to absorb the pudding's moisture and flavors, creating that perfect texture where the vanilla wafers soften slightly and everything comes together. If you're in a hurry, a minimum 2-hour chill will allow the pudding to set properly and the flavors to begin developing.
What happens if you add too much pudding to cake mix?
Adding excessive pudding mix to cake batter can cause:
Too-dense texture that doesn't rise properly
Gummy or undercooked center even when edges are done
Collapsed cake that sinks in the middle after baking
Overly sweet flavor that overwhelms other ingredients
Extended baking time needed, which can lead to dry edges
Difficulty determining when the cake is fully baked
Why is my banana cake not moist?
Common causes of dry banana cake include:
Using underripe bananas (they contain less moisture)
Overbaking (even by just a few minutes)
Inaccurate oven temperature (use an oven thermometer to verify)
Too much flour or improper measuring technique
Overmixing the batter after adding flour
Not enough fat in the recipe
Storing improperly (banana cakes dry out quickly when left uncovered)
How long does a homemade banana cake last?
A properly stored homemade banana cake lasts:
Room temperature (unfrosted): 2 days in an airtight container
Refrigerated (with pudding/frosting): 3-4 days
Frozen (unfrosted cake only): Up to 3 months if well-wrapped
Avoid storing banana pudding cake at room temperature for more than 2 hours after assembly due to the dairy components
The bananas will begin to brown after 24 hours, but this is cosmetic and doesn't affect taste
For best quality, consume within 48 hours of making the banana pudding pound cake or banana pudding bundt cake
Banana Pudding Cake That Never Lets You Down!
There you have it—a banana pudding cake that truly captures the essence of Southern comfort food while being impressive enough for any special occasion. Whether you make it as a layered masterpiece or a casual poke cake, those familiar flavors of vanilla, bananas, and nostalgia will have everyone asking for the recipe.
I'd love to know how your banana pudding cake turns out! Drop a comment below with your experience or any tweaks you made to make it your own. And if you're looking for more Southern-inspired desserts, don't miss my Sweet Potato Brownies , Gooey Butter Cake , or Peach Cobbler Recipe .
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Pairing
These are my favorite dishes to serve with Banana Pudding Cake
Banana Pudding Cake
Equipment
- 9x13 inch baking dish (For poke cake version)
- Electric mixer (Hand or stand mixer)
- Mixing bowls (One large, one medium)
- Rubber spatula (For folding and scraping)
- Whisk (For dry ingredients and pudding)
- Wooden spoon (Use handle to poke holes)
Ingredients
For the Banana Cake:
- 3 ripe bananas - mashed (about 1½ cups)
- 3 cups all-purpose flour - sifted
- 1 cup unsalted butter - softened
- 2 cups granulated sugar
- 3 large eggs - room temperature
- 1½ cups buttermilk - see substitutions
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 2 teaspoons vanilla extract
For the Pudding Layer:
- 2 (3.4 oz) instant vanilla pudding mix
- 3 cups cold milk - whole or 2% preferred
- 1 cup crushed vanilla wafers
For the Topping:
- 2 cups heavy whipping cream - cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant pudding mix - helps stabilize the whipped cream
- 2 ripe bananas - sliced
- 1½ cups vanilla wafers - whole and crushed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, beat mashed bananas, flour, butter, sugar, eggs, buttermilk, baking soda, salt, baking powder, and vanilla until smooth (about 2 minutes on medium speed).
- Pour batter into the prepared dish and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- While still warm, poke holes all over the cake using the handle of a wooden spoon, spaced about 1 inch apart. Let the cake cool completely.
- Whisk instant pudding mix and cold milk for 2 minutes until it thickens slightly. Stir in vanilla extract and fold in 1 cup of whipped topping.
- Pour pudding over the cake, spreading evenly and allowing it to seep into the holes. Refrigerate for 30 minutes.
- Arrange vanilla wafers over pudding, top with banana slices, then spread remaining whipped topping in an even layer.
- Garnish with additional whole and crushed vanilla wafers.
- Refrigerate for at least 4 hours (preferably overnight) before serving.
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