Banana Pudding Cake
This old-fashioned Banana Pudding Cake is a true showstopper that’s as easy to make as it is to serve. Three tall layers of moist vanilla cake are filled with creamy banana pudding, then frosted generously with fluffy whipped cream. Finished with a garnish of classic vanilla wafers and chilled until set, this banana pudding layer cake delivers all the flavors of traditional banana pudding in a simply glorious dessert.
Easy Old Fashioned Banana Pudding Cake Recipe
In the South, banana pudding isn’t just a dessert, it’s a cherished tradition. You’ll find it on tables at Sunday suppers, church potlucks, family reunions, and holiday gatherings, often served in a well-loved casserole dish and layered with ripe bananas, creamy pudding, and vanilla wafers.
This Southern Banana Pudding Cake takes everything we love about that classic dessert and transforms it into a stunning layer cake. From the familiar flavors to the comforting, homemade feel, it captures the heart of old-fashioned Southern banana pudding while adding a celebratory twist that’s perfect for birthdays, holidays like Easter, Mother’s Day and Christmas, or any special occasion.
Checkout this quick list of key ingredients you’ll need to make Southern Banana Pudding Cake. (Scroll down for full printable recipe card.)
- Cake Layers – This cake is designed as a 3-layer cake using my Old Fashioned Butter Cake recipe. To make the cake batter you’ll need all purpose flour, cake flour, baking powder, baking soda, salt, sugar, butter, vanilla and almond extract, whole eggs and buttermilk.
- Fresh Bananas – Choose firm not overripe bananas for layering in the cake.
- Liquid for the Filling – Half and half adds a creamy texture to the filling.
- Whipped Topping Mix – Dry whipped topping mix i.e. Dream Whip stablizes the filling and gives it a super fluffy texture.
- Instant Pudding – Instant vanilla pudding mix flavors the easy filling giving it classic banana pudding flavor.
- Flavoring – Vanilla extract amps up the flavor.
- Cream Cheese – Cream cheese adds to the taste and binds the flilling ingredients.
- Frosting – This cake is frosted with frozen whipped topping i.e. Cool Whip or similar.
- Garnishes – Vanilla wafers to decorate the top of the cake.
How to Make the Best Banana Pudding Cake Recipe
- Bake the Cake Layers – Prepare the Old Fashioned Butter Cake layers per the directions in the oven and cool completely.
- Whip the Dream Whip – Whip together both packets whipped topping with half and half until firm peaks form. Add both packages of instant pudding, cold half and half and vanilla extract. Beat on medium speed until thickened. Add cream cheese and whipping until fully combined and fluffy.
- Assemble the Cake Layers – Place one cake round on a cake platter. Spread half of the filling over the bottom layer of cake. Top with cubed bananas. Repeat layers ending with cake.
- Frost the Cake – Frost top and sides with whipped topping and garnish with vanilla wafers.
- Refrigerate – Chill for at least 6 hours, slice and serve.
Kitchen Equipment to Make Old Fashioned Banana Cake
- Stand mixer or hand mixer.
- Measuring cups and spoons.
- Large bowl and medium bowl.
- Three 8-inch cake pans.
- Offset icing spatula.
- Cake pedestal.
- Cutting board and knife.
Recipe Variations, Tips and Substitutions
- Whipped Topping Mix – What is Dream Whip? It’s a dry whipped topping mix that forms volume, flavor and a stabilizer for the cake filling. You can find it on the baking aisle of most grocery stores.
- Instant Pudding Mix – You can use one vanilla pudding mix and one banana pudding mix for extra banana flavor.
- Half and Half – You can replace the half and half with whole milk or heavy cream.
- Frosting Options – Fresh whipped cream can be used in place of Cool Whip for the frosting. Please note, should you choose to do so, it’s not as stable and will need to be frosted the day you plan on serving the cake. For this cake, Cool whip works best. You may also opt to frost the cake with a homemade Vanilla Buttercream or my recipe for 7 Minute Frosting.
- Cake Layers – You can adapt this cake making a smaller version using a butter flavored cake mix for a two layer cake. Should you choose a shortcut using a cake mix, keep in mind that boxed cake mixes continue to dwindle in size. In that case, you’ll only need to prepare half of the filling should you choose to go that route.
- Chocolate and Caramel – Chocolate isn’t a classic addition to banana pudding but you could add a drizzle of chocolate ganache or caramel between the layers, if desired.
- Old Fashioned Banana Pudding – If you’d like to make your own pudding for the layers, checkout my recipe for Old Fashioned Banana Pudding Recipe.
- Allow Ample Chill Time – After filling the cake layers, it’s important to allow ample time for the cake to chill until set for even slicing.
Storage and Leftovers
- Make-Ahead Tip – To save time, the cake layers can be baked up to 2 days in advance, cooled completely and then wrapped in plastic wrap. Chill in the refrigerator until assembling.
- Leftovers – When made per the recipe, this cake will keep in an airtight container in the refrigerator for up to 3 days. If using fresh whipped cream, the shelf life decreases.
- Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and enjoy.
More Southern Layer Cake Recipes to Make
There are so many spectacular ways to bake with bananas and beyond. Checkout these recipes for more special occasion layer cake inspiration:
- Boston Cream Layer Cake is a supreme dessert option.
- Easy Strawberry Layer Cake is delicious to the last crumb.
- Pig Pickin’ Cake is a potluck favorite.
- My Italian Cream Cake is a fan favorite year after year.
- Completely made from scratch Coconut Layer Cake.
- Classic Hummingbird Cake recipe.
- Banana Rum Cake with Cream Cheese Frosting from The Slow Roasted Italian.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Banana Pudding Cake
Servings: 12 pieces
Calories: 863kcal
Ingredients
- 1 recipe Old Fashioned Butter Cake ( baked in three 8 inch pans)
- Filling:
- 1 2.6 oz box dry whipped topping mix [i.e.Dream Whip] (Box contains 2 packets, use both)
- 3 cup cold half and half divided
- 2 3.4 oz boxes vanilla instant pudding mix
- 2 tsp vanilla extract
- 1 12 oz whipped plain cream cheese
- 2 large bananas diced
- 1 16 oz container frozen whipped topping thawed
- whole vanilla wafers plus 1/2 cup crushed for garnishing
Instructions
- Cake: Prepare the Old Fashioned Butter Cake layers per the directions in the oven and let cake cool completely.
- Dream Whip Pudding Filling: Using an electric mixer whip together both packets dry whipped topping mix with 1 1/4 cup cold half and half. Whip for 3 minutes or until firm peaks form.
- To the bowl add both packages of instant vanilla pudding, 1 3/4 cups of cold half and half and 2 tsp vanilla extract.
- Beat on medium speed for 2-3 minutes until thickened. Add cream cheese and whip for another 1-2 minutes until fully combined, fluffy and no lumps remain.
- Assemble the Layers: Place one cake round on a cake platter. Spread half of the filling over the bottom layer of cake then top with cubed bananas. Gently press the bananas into the filling.
- Repeat with another cake layer, pudding filling and cubed bananas. Top with the final cake layer.
- Frost the top and sides of the cake with whipped topping and garnish with vanilla wafers. Chill for at least 6 hours, then slice and serve.
- Store leftovers chilled.
Notes
- Whipped Topping Mix – What is Dream Whip? It’s a dry whipped topping mix that forms volume, flavor and a stabilizer for the cake filling. You can find it on the baking aisle of most grocery stores.
- Instant Pudding Mix – You can use one vanilla pudding mix and one banana pudding mix for extra banana flavor.
- Half and Half – You can replace the half and half with whole milk or heavy cream.
- Frosting Options – Fresh whipped cream can be used in place of Cool Whip for the frosting. Please note, should you choose to do so, it’s not as stable and will need to be frosted the day you plan on serving the cake. For this cake, Cool whip works best. You may also opt to frost the cake with a homemade Vanilla Buttercream or my recipe for 7 Minute Frosting.
- Cake Layers – You can adapt this cake making a smaller version using a butter flavored cake mix for a two layer cake. Should you choose a shortcut using a cake mix, keep in mind that boxed cake mixes continue to dwindle in size. In that case, you’ll only need to prepare half of the filling should you choose to go that route.
- Chocolate and Caramel – Chocolate isn’t a classic addition to banana pudding but you could add a drizzle of chocolate ganache or caramel between the layers, if desired.
- Old Fashioned Banana Pudding – If you’d like to make your own pudding for the layers, checkout my recipe for Old Fashioned Banana Pudding Recipe.
- Allow Ample Chill Time – After filling the cake layers, it’s important to allow ample time for the cake to chill until set for even slicing.
Nutrition
Serving: 1piece | Calories: 863kcal | Carbohydrates: 103g | Protein: 10.8g | Fat: 45g | Saturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 110.25mg | Sodium: 785.25mg | Potassium: 355mg | Fiber: 1g | Sugar: 65.5g | Vitamin A: 1199IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 2.3mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I have made this several times and it is always a hit! I do use Italian meringue buttercream but other than that I make it as written
Hi Melissa, I wanted to ask you what size cake pans you used for the banana pudding cake? Can it be made as 2 layers? WOudl the pans need to me larger? Thank you for the amazing recipes.
I used three 8 inch pans for this cake. You can make it a 2 layer cake, sure. You’ll need to use 9 inch pans.
Listen, I am so glad I found this recipe just in time for Thanksgiving! I made it several years ago, and a few years and phones later, I could not find this exact one. I had it saved in my old phone. This cake was a hit when I made it for Thanksgiving several years ago, and my family had been asking for it since. Lol. All I remembered was the picture and the recipe having “Dream whip”. The other ones I ran in to during my search didn’t have that. I just happened to search again recently, and when I seen the pic of the cake and name, I knew this was it! Thanks Melissa!!
Hi Lydia, welcome back. I’m so happy you found it!
I am trying to make this cake and I can not find any Dream Whip. I have looked at both grocery stores in my town. Walmart is one of those stores! Any suggestions?
That’s amazing, I can find Dream Whip at Food Lion, Harris Teeter, Walmart and Target. Depending on where you live your grocery stores may be different, of course. It’s usually on the baking aisle with the cheesecake mixes.
You can get it on Amazon.
Hello I am going to make this cake and we only have two stores where I live and both Walmart and H‑E‑B did have have it in stock. Any suggestions?
Was surprised to see this was from cake mix and also instant vanilla pudding.
What is surprising about it. If you don’t care for it, skip this recipe and find a recipe from scratch. I can’t understand why you would make such a comment. It truly has no purpose other than to be negative. A lot of us love these type recipes. Life is busy!
Lol wow
Hi Sandy, are you meaning boxed cake mix? I believe she gave that as an option for a quicker process. I believe “Old fashioned butter cake” is listed in the recipe and when you click the link, it shows how to make the old fashioned butter cake from scratch.
Do u need to keep leftovers in refrigerator? Thanks
Yes, do store this cake and any leftovers chilled.
Help! I can’t find boxed whipped topping mix anywhere! What can I use instead for the filling?
Hi Andrea, it’s typically found in the baking section of most stores including Walmart, near the cheesecake mixes. You could try whipped cream however, in this recipe the whipped topping mix stabilizes the filling. I hope you can find it on second look. It’s widely available.
I am making this cake right now for Easter. I am going to carmelize the bananas and I hope that will keep them fresh too. I will let you know how it works out
To stiffen icing whip in some powder sugar.
My cake is sliding. I don’t think I will be able to take it anywhere for Thanksgiving. Make sure you level it.
Here’s a travel trick…if you have long wooden skewers secure the cake layers with several of those to help stabilize. That would also hold plastic wrap from adhering to the frosting. This one is a challenge to travel with best wishes!
If I make the filling ahead of time does it still need to sit assembled in the fridge for 4 hours?
Yes, just to be certain it all holds together.
Can the filling be made and stored in the fridge overnight for use the next morning, or do you think it would start to break and get too runny?
Oh sure, just wait to add the bananas when you’re assembling the cake itself.
I have to ask. You talk about banana pudding in your intro, but the recipe calls for “VANILLA instant pudding mix” — is it correct that the only banana is the actual banana?
The custard that is used for classic banana pudding is a vanilla custard so yes, that is correct. It’s the same as in ANY banana pudding. Not only in the intro but the name of the cake as well. This is a banana pudding layer cake.
Thank you SOOO much for responding so quickly! I asked the question above as I was about to bake the cake and then I trusted you and the recipe and used the vanilla pudding and we are eating it now and it. is. FABULOUS!
Thank you for a great recipe and again for a quick response.
It’s my pleasure, I’m delighted you love this cake, too. Thanks for taking the time to let me know!
Quick question: if by chance this cake lasts more than a few hours, do your bananas turn or do you treat them with fresh fruit or lemon juice before adding between the layers. I want to make this for my husband but don’t think it will be as beautiful once sliced if bananas are brown. It may sound minor but we really do eat with our eyes first. Thanks in advance.
I think it’s always a good idea to toss the bananas with lemon juice to keep them from turning brown so, your instinct was right. If you make this on the day you plan to serve it they should be fine taking that extra step and even into the next day. Sure hope he likes it!
Hello Melissa, this sounds and looks absolutely delicious. I can’t wait to make it. But one question do you think this filling would hold up in a fondant cake. I will be building it one day before. Thank you in advance. ????
Hi Peggy, what an exciting idea! I haven’t used this in a fondant cake but the filling is stabilized and I’m thinking it would do fine. I can’t advise from personal experience but, based on the filling itself I think it would be OK. Fondant is pretty air tight so I’m thinking the bananas would do OK. If you decide to try it, let me know how it goes.