Banana Pudding is a southern favorite and everybody’s grandmother has THE best recipe. Well, move over, Grandma! There is a new Banana Pudding in town.
Southern Banana Pudding Cake takes all the best things about banana pudding and combines them with cake. Seriously y’all….what could be better than that?!?!
What is Banana Pudding?
Traditionally banana pudding is made by layering sliced bananas, vanilla wafer cookies, vanilla or banana flavored pudding, and topping the whole thing off with mounds of fluffy whipped cream.
It’s usually made in advance and given plenty of time to chill in the fridge. The longer the dessert sits, the more the cookies begin to absorb the pudding. When you take your first bite and taste the soft and creamy, banana-studded layers, you will understand what all the fuss is about.
So why mess with something that’s already so good? Because this banana pudding cake recipe takes all the goodness of the traditional southern recipe and elevates it to a whole new level. As a bonus, this cake has that WOW factor that you don’t get with classic banana pudding.
Why You’ll ♡ This
- It’s SO easy to make. Boxed cake and pudding mixes are the secrets to this easy banana pudding cake. The cake will be done in under an hour.
- You don’t need fancy tools. We will give you instructions to pipe the frosting, but you don’t need to run out and by a piping bag. Simply snip the end off of a plastic bag!
- You’ll have bragging rights. Go ahead and print out a few extra copies of this recipe because everyone will be singing your praises and asking for the recipe.
- It tastes great. Not only is this a pretty cake, but it is super delicious too!
Ready to learn just how easy it is to make this delectable southern dessert? Gather up those ingredients and I will show you….
How To Make Homemade Banana Pudding Cake
Get the complete ingredients list and instructions from the recipe card below.
- Combine the ingredients for the cake batter and divide it into three round cake pans. Bake them for 30-40 minutes at 325F / 162C or until golden brown.
- While the cakes are baking, prepare the filling mixture and refrigerate it until needed.
- Whip the ingredients for the frosting and set aside.
- Cool the cake completely before layering and frosting the cake.
How To Create This Beautiful Layered Cake
- Place one of the cake layers onto a serving platter.
- Use a pastry brush to spread the cake with half of the milk mixture.
- Cover the cake with a layer of nilla wafers.
- Spread on half of the pudding mixture.
- Top the pudding with a layer of sliced bananas.
- Repeat the process finishing with a layer of cake that is ready to be frosted.
Expert Tips
- Allow the cake to cool completely before frosting.
- Flat layers of cake will work best. If your cake layers have domes, use a serrated knife or a cake level to level them.
- A pastry bag will help create beautiful dollops of frosting. Cut the corner off of a plastic storage bag if you do not have a pastry bag.
Pro Tip: place several Nilla Wafers in a Ziploc bag, crush them with a rolling pin, and use to garnish the finished cake.
Meal Prep and Prep Ahead
Prep Ahead – you can bake the cake 2-3 days ahead of time, prepare the filling and frosting a day in advance, and store in an airtight container in the fridge until needed.
FAQs
Can I Bake This Cake in Advance?
If you can resist digging in, this cake will keep well in the fridge for several days. If needed, you can bake and frost the cake 2-3 days in advance.
Can I Freeze It?
The entire, frosted cake will not freeze well, but you can bake the cake layers up to several weeks in advance and freeze them.
To do so, wrap your individual cake layers in several layers of plastic wrap and place them in the freezer while still warm. If you plan to leave them in the freezer for longer than a week, wrap then in a layer of foil as well.
When you’re ready to use, simply place the cakes out to thaw several hours in advance, and you will have delicious, extra moist cake layers that are ready to be frosted.
Serving Suggestions
Banana pudding cake is a classic summertime dessert that is perfect for serving up with classic barbecue dishes like:
More Southern Recipes
- Southern Grapes Salad.
- Shrimp Creole.
- Southern Squash Casserole.
- Candied Sweet Potatoes.
- Southern Salmon Croquettes.
- Pea Salad.
- Easy Southern Butter Beans.
- Southern Fried Pork Chops.
Thank you for reading my Banana Pudding Cake recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Originally published April 2020.
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Easy Southern Banana Pudding Cake
Ingredients
For the Cake:
- 1 box of vanilla cake mix use the dry mix only and replace the back of the box of cake mix ingredients with:
- 1 cup (128g) flour
- ½ cup (104g) sugar
- ½ teaspoon salt
- 4 eggs
- 1 cup (236ml) water
- ¾ cup (177ml) vegetable oil
- 1 cup (240g) sour cream
- 2 teaspoons vanilla extract
- 5.1 ounces (1 box) banana instant pudding
For the Filling:
- 1 cup (120g) cool whip whipped topping
- 1 ¼ cup (350ml) milk
- 5.1 ounces (1 box) vanilla instant pudding
- 3 bananas sliced
For the Milk Brush:
- 2 tablespoons sweetened condensed milk
- 2 tablespoons milk
For the Frosting:
Other ingredients:
- vanilla wafers, crushed for garnish
Instructions
- Mix cake ingredients together until combined. Divide mix equally into the 3 pans and bake for 30-40 minutes or until golden brown.
- While cake is baking, whisk the filling ingredients together and then refrigerate until needed.
- Next, make the frosting by adding butter and sugar one cup at a time to a mixing bowl and cream together. Then add egg whites, whipping cream, vanilla beans (if using) or vanilla extract, salt, and lemon juice. Continue beating until fluffy and then set aside.
- When the cakes are done, place them on a cooling rack for 10 minutes then turn over and let them continue to cool face down. When cool remove the parchment paper.
- Place vanilla wafers in a zip lock bag and crush with a rolling pin, then set aside to use as garnish when frosting the cake.
- Place one cake on a cake plate and begin to create the filling layers as follows:step 1: use a pastry brush to coat the top of the cake with a thin layer of milk brush mixture.step 2: add a layer of vanilla wafer cookies.step 3: spoon on and smooth out a layer of pudding filling.step 4: add one layer of banana slices. Place the second cake on top and then repeat the four layering steps. Then top with the third cake round, leaving it dry and ready to frost.
- Frost the entire cake evenly and then pat with crushed vanilla wafers along the bottom 3” of cake and the top of the cake. Create dollops of frosting along the top edge using a piping bag.
Video
Notes
Recipe Tips
- Allow the cake to cool completely before frosting.
- Flat layers of cake will work best. If your cake layers have domes, use a serrated knife or a cake level to level them.
- A pastry bag will help create beautiful dollops of frosting. Cut the corner off of a plastic storage bag if you do not have a pastry bag.
- Crush several Nilla Wafers and use them to garnish the finished cake.
More Southern Recipes
- Southern Grapes Salad.
- Shrimp Creole.
- Southern Squash Casserole.
- Candied Sweet Potatoes.
- Southern Salmon Croquettes.
- Pea Salad.
- Easy Southern Butter Beans.
- Southern Fried Pork Chops.
That looks INCREDIBLE. I love everything banana and this one is the most scrumptious looking one ever!
This cake looks amazing! I love bananas so I know I’m gonna enjoy this!
How gorgeous is this pudding cake. love the flavors.a mUst try!
This looks scrumptious! I am going to make this for Easter
I love the twist on banana pudding and making it into a cake. This would be excellent for Easter and Mother’s Day
I made another Banana Pudding Cake before I found this recipe. That cake wasn’t all that. So, when i saw this recipe, I said let me give this one a try. My husband took it to work, why i had to make 3 cakes for his co-workers. My niece also really love this cake also. I really has that banana taste.
The only thing i don’t like is the icing. It’s toooooo soft hard to ice the cake. So, when i make this cake again i will leave the eggs white out.
Also, I didn’t use the 8-inch cake pan. With this cake batter, I use 6 (6-inch) cake pans. came out really good.
Thanks for sharing…Checkout my profile by for Cash & Carry in Croydon