You are going to love this southern banana pudding cake. Made from a doctored-up boxed cake mix and filled with banana pudding before being covered in a homemade whipped cream cheese frosting.
Make a fancy cake for under $10 with this great recipe! This easy banana pudding cake is one of our favorites, and it's not hard to see why. Packed with so much flavor in every bite, this is a perfect cake for any occasion.
If you're looking for the ultimate banana pudding cake recipe, this one is it. Made with minimal ingredients and effort, this cake looks almost too good to eat!
Why This Recipe Works
- Minimal ingredients. From start to finish, you'll need less than a dozen ingredients to make this cake, the frosting, and the filling inside.
- Perfect for any occasion. This cake can be great for summer, spring, and everything in between, like forest and monkey theme birthday parties or baby showers.
- It looks like more effort than it really is! It's always great when something takes minimal effort to pull together, but this recipe really takes the cake. It looks like it takes hours of manual labor but it requires very little effort, and just a tad more patience.
Jump to:
🥘 Ingredients
For the Cake
- Yellow Cake Mix
- Ripe Bananas
- Banana Flavored Instant Pudding Mix
- Large Eggs
- Vegetable Oil
- Vanilla Extract
For the Filling
- Banana Flavored Instant Pudding Mix
- Milk
For the Frosting
- Heavy Whipping Cream
- Powdered Sugar
- Cream Cheese
- Vanilla Extract
- Salt
For the Decorations
- Nilla Wafer Cookies
- Ripe Bananas
For specific quantities, see the recipe card below.
🍽 Equipment Needed
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
- Parchment Paper
- 2 9-inch Cake Pans
- Whisk
- Mixing Bowls
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Frosting bags
🔪 Instructions
Check out how to make southern banana pudding cake with these simple step-by-step instructions:
Preheat your oven to 350 degrees F.
Cut some parchment paper into circles that can fit at the bottom of your 8 inch cake pans. Spray cake pans with non-stick cooking spray and lay the parchment circles inside. Spray again with cooking spray and set aside.
In a large mixing bowl blend the bananas with an electric mixer until creamy.
Add in the cake mix, eggs, oil, dry pudding mix, and vanilla until well mixed. Do not overmix.
Divide the batter between your prepared cake pans.
Bake in the oven at 350 degrees F for 25-30 minutes or until a toothpick can be inserted into the center and come out clean.
Once the cakes have finished baking allow them to cool in the cake pans for about 10 minutes before flipping over onto a cooling rack to finish cooling completely.
Allow them to cool on the racks upside down and make sure to remove any parchment paper from the bottom of the cake.
Once the cakes are completely cooled, flip them over onto a cutting board and level the tops with a large bread knife.
Prepare the frosting
In a large mixing bowl cream together the cream cheese and powdered sugar until just combined. Do not overmix.
In another large mixing bowl beat the heavy cream and vanilla until stiff peaks form.
Add the cream cheese mixture to the whipped cream.
Beat again until combined. Do not overmix.
Prepare Filling
- Make one box of banana instant pudding according to the package directions.
Assembly
Place one topless cake layer in front of you and leave the other off to the side.
Place some frosting into a pastry bag or Ziploc baggie with a corner snipped off.
Make a circle around the rim of the top.
Spoon in your cold and chilled pudding. Spread it around so that it fills the circle and is pretty even looking.
Stack the two cakes on top of each other by placing one on top of the pudding topped one.
Try to get them to stand as straight as you can. If needed, place everything into the fridge to chill for one hour so it holds up better. You can also freeze the cake at this point and chill the frosting until ready to use.
When the cakes are stacked and sturdy, pipe the white frosting around the outside where the middles are and go around the cake with a flat leveler or surface (a wooden ruler works okay in a pinch).
Angle it slightly so you're pressing into the cake while removing excess frosting. This should fill in any gaps so the cake is level on the sides.
A first layer of frosting would be called a "crumb layer" and it is meant to be thin and to hold any loose crumbs in place. Let it chill at this point before adding another thicker layer of frosting if desired.
Frost the entire cake with a nice thick layer of white frosting so that it is about ¼ inch thick and you can't see the cake poking through. Go over it again with your flat leveler as much as needed to get it to look as desired. Don't forget to level out the top.
Press broken cookie crumbs around the outside of the cake to cover the sides.
Top the cake with sliced bananas and whole Nilla wafer cookies just before serving.
I added some leftover salted caramel from my Salted Caramel Banana Pancakes as an additional garnish.
Slice, serve, and enjoy!
🧾 Substitutions
Cake Mix. If desired you can swap out the yellow cake mix for any other flavor. Chocolate or White cake mix would be my go-to favorite options.
Pudding Mix. The banana flavored pudding mix adds a lot of delicious banana flavor into the cake but you can use vanilla pudding in a pinch. Remember that we only want the dry pudding mix inside of the box, not the pudding mix when assembled.
📖 Variations
ALTERNATIVE FROSTING RECIPE:
- In one bowl mix 1 box (3.4 ounces) cheesecake flavored instant pudding with 1 cup of milk. Let sit 5 minutes to set.
- Beat 1 quart of heavy cream until stiff peaks in a large bowl and then add in the pudding mix and beat again until combined.
- This frosting is pipeable and will remain stable/shape holding but will still need to be kept in the fridge for food safety reasons. (Any flavor instant pudding will work, but the white ones will show food coloring better).
🍴 Recipe Tips
This cake will keep well for up to 3 or 4 days in the fridge. I recommend covering it in plastic wrap if you cannot keep it in a large airtight container.
The cake or slices of cake can be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge or at room temperature before eating. Remember that the cookies will soften, and the frosting may sweat if the cake does from the freezer to room temp.
This is normal and fine, but it may not look presentable so I don't recommend freezing a cake before showing it to guests (this is much better for leftovers where presentation doesn't matter).
💭 FAQs
Addin a box of pudding mix to a cake not only helps to strengthen the flavor but it also helps to add moisture to the cake so that it doesn't feel dry. This is thanks to the fats inside of the pudding mix.
I do not recommend keeping this cake out of the fridge for more than 1-2 hours at a time. If the weather is 80F+ one hour is recommended whereas colder temperatures may let the cake sit out for up to 2 hours. The cream cheese frosting and filling will soften and slide off of the cake after sitting out for too long in the heat, not to mention the food safety risks from letting it sit out.
More great cake recipes to check out soon
- Red White and Blue Poke Cake
- Peaches and Cream Bundt Cake
- Pastel Rainbow Unicorn Cake
- Earth Day Cupcakes
- Cake Mix Coffee Cake
- Chocolate Pistachio Bundt Cake
📖 Recipe
Southern Banana Pudding Cake
Equipment
- 2 9-inch Cake Pans
Ingredients
Cake
- 1 box Yellow Cake Mix ($1.24)
- 4 Ripe Bananas ($1.00)
- 1 small box (3.4oz) Banana Flavored Instant Pudding Mix ($0.98)
- 3 large Eggs ($0.24)
- ¼ cup Vegetable Oil ($0.12)
- 1 tablespoon Vanilla Extract ($0.04)
Filling
- 1 box (3.4oz) Banana Flavored Instant Pudding Mix ($0.98)
- 2 cups Milk ($0.38)
Frosting
- 1 ¼ cups Heavy Whipping Cream ($1.24)
- 1 cup Powdered Sugar ($0.23)
- 8 oz Cream Cheese, softened ($1.98)
- 1 teaspoon Vanilla Extract ($0.04)
- 1 pinch Salt ($0.02)
Decorations
- Nilla Wafer Cookies ($0.42)
- Sliced Ripe Bananas ($0.25)
Instructions
- Preheat your oven to 350 degrees F.
- Cut some parchment paper into circles that can fit at the bottom of your 8 inch cake pans. Spray cake pans with non-stick cooking spray and lay the parchment circles inside. Spray again with cooking spray and set aside.
- In a large mixing bowl blend the bananas with an electric mixer until creamy.
- Add in the cake mix, eggs, oil, dry pudding mix, and vanilla until well mixed. Do not overmix.
- Divide the batter between your prepared cake pans.
- Bake in the oven at 350 degrees F for 25-30 minutes or until a toothpick can be inserted into the center and come out clean.
- Once the cakes have finished baking allow them to cool in the cake pans for about 10 minutes before flipping over onto a cooling rack to finish cooling completely.
- Allow them to cool on the racks upside down and make sure to remove any parchment paper from the bottom of the cake.
- Once the cakes are completely cooled, flip them over onto a cutting board and level the tops with a large bread knife.
Prepare the frosting
- In a large mixing bowl cream together the cream cheese and powdered sugar until just combined. Do not overmix.
- In another large mixing bowl beat the heavy cream and vanilla until stiff peaks form.
- Add the cream cheese mixture to the whipped cream and beat again until combined. Do not overmix.
Prepare Filling
- Make one box of banana instant pudding according to the package directions.
Assembly
- Place one topless cake layer in front of you and leave the other off to the side.
- Place some frosting into a pastry bag or Ziploc baggie with a corner snipped off.
- Make a circle around the rim of the top.
- Spoon in your cold and chilled pudding. Spread it around so that it fills the circle and is pretty even looking.
- Stack the two cakes on top of each other by placing one on top of the pudding topped one.
- Try to get them to stand as straight as you can. If needed, place everything into the fridge to chill for one hour so it holds up better. You can also freeze the cake at this point and chill the frosting until ready to use.
- When the cakes are stacked and sturdy, pipe the white frosting around the outside where the middles are and go around the cake with a flat leveler or surface (a wooden ruler works okay in a pinch).
- Angle it slightly so you're pressing into the cake while removing excess frosting. This should fill in any gaps so the cake is level on the sides.
- A first layer of frosting would be called a "crumb layer" and it is meant to be thin and to hold any loose crumbs in place. Let it chill at this point before adding another thicker layer of frosting if desired.
- Frost the entire cake with a nice thick layer of white frosting so that it is about ¼ inch thick and you can't see the cake poking through. Go over it again with your flat leveler as much as needed to get it to look as desired. Don't forget to level out the top.
- Press broken cookie crumbs around the outside of the cake to cover the sides.
- Top the cake with sliced bananas and whole Nilla wafer cookies just before serving.
- I added some leftover salted caramel from my Salted Caramel Banana Pancakes as an additional garnish.
- Slice, serve, and enjoy!
Notes
- In one bowl mix 1 box (3.4 ounces) cheesecake flavored instant pudding with 1 cup of milk. Let sit 5 minutes to set.
- Beat 1 quart of heavy cream until stiff peaks in a large bowl and then add in the pudding mix and beat again until combined.
- This frosting is pipeable and will remain stable/shape holding but will still need to be kept in the fridge for food safety reasons. (Any flavor instant pudding will work but the white ones will show food coloring better).
Kyle Boyd says
I am so going to make this cake....I'll send pics soon.