Banana Pudding Layer Cake – I have a confession. I’m slightly obsessed with banana pudding. I’ve been eating it for as long as I can remember. I can unequivocally declare that every member and cook in my family has made it. Often. Because of this, I love to figure out ways to make it in every form. It’s fun, it’s challenging and most importantly it’s delicious!
This layer cake is the result of one of my banana pudding experiments. I made this cake in a 3 layer form using my Old Fashioned Butter Cake recipe. My 3 layer version is tall, and I mean skyscraper tall. It’s an impressive addition to your dessert table. If you prefer, it can easily be made with a butter cake mix in 2 layers. Be aware that boxed cake mixes continue to dwindle in size and you will only need to prepare half of the filling. Either way, this cake is a show stopper and amazingly delicious!
Ingredients you’ll need:
1 recipe Old Fashioned Butter Cake OR
1 [16.25] oz box yellow or golden butter cake mix, plus ingredients to prepare
For the filling: [If making a 2 layer cake, halve]
1 [2.6 oz] box dry whipped topping mix [i.e.Dream Whip]
3 cup cold half & half, divided
2 [3.4 oz] box vanilla instant pudding mix
2 tsp pure vanilla extract
1 cup whipped cream cheese
2 large bananas, diced
Frosting: 1 [16] oz frozen whipped topping, thawed
Garnish: whole Vanilla wafers plus 1/2 cup crushed vanilla wafers
Directions:
Prepare the cake layers per the directions and cool completely. To prepare the filling, using a mixer whip together both envelopes of whipped topping with 1 1/4 cup of cold half & half. Whip for 3 minutes or until firm peaks form. [tip: 1 box of Dream Whip contains 2 envelopes, use both for a 3 layer cake and 1 for a 2 layer cake]
Add both packages of instant pudding, 1 3/4 cups of cold half & half and 2 tsp pure vanilla extract. Whip for another 2-3 minutes until thickened. Add the whipped cream cheese and whip for another 1-2 minutes until light and fluffy. Spread half of the filling over the bottom layer of cake. Top with cubed bananas. Gently press the bananas into the filling.
Top with the middle layer of cake and repeat. Top with the last cake layer.
- 1 recipe Old Fashioned Butter Cake OR
- 1 [16.25] oz box yellow or golden butter cake mix, plus ingredients to prepare
- For the filling: [If making a 2 layer cake, halve]
- 1 [2.6 oz] box dry whipped topping mix [i.e.Dream Whip]
- 3 cup cold half & half, divided
- 2 [3.4 oz] box vanilla instant pudding mix
- 2 tsp pure vanilla extract
- 1 cup whipped cream cheese
- 2 large bananas, diced
- Frosting: 1 [16] oz frozen whipped topping, thawed
- Garnish: whole Vanilla wafers plus ½ cup crushed vanilla wafers
- Prepare the cake layers per the directions and cool completely.
- To prepare the filling, using a mixer whip together both envelopes of whipped topping with 1¼ cup of cold half & half. Whip for 3 minutes or until firm peaks form. [Tip: 1 box of Dream Whip contains 2 envelopes, use both for a 3 layer cake and 1 for a 2 layer cake]
- Add both packages of instant pudding, 1¾ cups of cold half & half and 2 tsp pure vanilla extract.
- Whip for another 2-3 minutes until thickened. Add the whipped cream cheese and whip for another 1-2 minutes until light and fluffy.
- Spread half of the filling over the bottom layer of cake. Top with cubed bananas. Gently press the bananas into the filling.
- Top with the middle layer of cake and repeat. Top with the last cake layer.
- Frost with whipped topping and garnish with vanilla wafers. Chill for at least 4 hours before cutting.
Anonymous says
I was just wondering how you keep the frosting from oozing off of the cake when you take it out to serve? Every time I use whipped topping as a frosting it loses its form quickly and then melts into a blob. Is there a certain brand of topping which works better than others? Do you just keep the cake very cold through serving?
Helen Horton says
Try mixing it with icing.
Brenda Holland says
You can skip the cool whip all together and whip up some real cream stabilized. Google stabilized whipped cream. It really is the bomb of whipped toppings and so easy to do. Makes for a very pretty whipped decorator-style covering for a cake or anywhere you need pretty white, but not so sweet swirls.
Melissa says
While I love and prefer fresh whipped cream I wouldn’t recommend that for this cake.
Melinda Hairston says
Hi Melissa, did you use 8 inch or 9 inch cake pans for your banana pudding cake
Melissa says
You can use either. This is a tall cake super stuffed between the layers so, my preference is 9-inch.
Vicky says
They have small packets you can buy to add to the whipping cream to keep it think and whipped.
Deb says
How do I stack each layer with out having to cut top off of cake to have a even cake.
Melissa says
It’ all in the baking. If you don’t want to level the cake you can flip each layer upside down so the flat layer is on top.
Melissa says
I’ve actually never had that happen with Cool Whip. It must be thoroughly chilled, though. Even though I really prefer fresh whipped cream, it won’t hold up as well and will breakdown far quicker. If you’re concerned I would recommend keeping it chilled until just before serving. That’s an important step when using any whipped topping, and don’t leave it sitting out in hot weather.
Dorothy @ Crazy for Crust says
This is gorgeous!
Melissa says
Thank you Dorothy! xxxx
Catherine Jackson says
Awesome… only thing I would add is cherries on top. 🙂
Anonymous says
I’ve got to try it. I made the single layer but think this is prettier.
Melissa says
Your improvisations sound good, Amy, thanks for letting me know.
Amy Shanks says
My husband absolutely loves banana pudding, so when I saw this recipe I knew I had to try it. I did change it up a bit. I added bananas and crumbled vanilla wafers to the cake batter. also in the layering I added vanilla wafer crumbs. I did this mostly because my husband loves them. I did not use whip topping to ice the cake as 2 of my children do not like it, instead I used the filling to ice the cake and lined the entire cake with the vanilla wafers. it was so good. thank you for the inspiration.
Aaron Metcalf says
I have a question about whipped cream cheese? Is it the whipped Philidelphia cream cheese or actually whipping heavy cream and cream cheese together?
Melissa says
Hi Aaron, yes the light whipped cream cheese, Philadelphia or a store brand works fine. You can use softened neufchatel, if you prefer.
Anonymous says
Can you whip your own cream cheese?
Melissa says
Sure if you like. You can sub Neufchatel or Mascarpone cheese instead.
Karen says
Hi Melissa, thank you for sharing your recipe. I have made the cake twice and got raving reviews. The first one was two layers and the filling didn’t fluff up as yours did, but the second one was three layers and the filling fluffed up and everything. It was gone within 5 minutes of cutting it. Such a good cake!!!
Melissa says
Hi Karen, so happy you love this cake. The secret to the fluffiness is in the whipping, you can’t fudge on the time. Thanks so much for taking the time to let me know. ~ Melissa
Debi Elfast-Kelly says
Can you make this without the cheese in it? I have an allergy to it but love to try this if I could
Melissa says
I never have. The cream cheese acts as a binder for the filling. If you’ve had success with a substitute you could try it.
Anonymous says
Just learning how to post….Bonnie Johnson here. I am sooo happy to see some cake recipies with a mix. I used to do everything from scratch but am getting older and this is easier. Love your food. Thanks for adding me. Will try this soon.
Melissa says
Hi Bonnie, welcome. I’m happy you’re finding some recipes to enjoy.
Denise Lofton says
My children and grands love banana pudding and i believe that this will be a great substitute for just Banana Pudding,have not tried it yet but ;looking forward to doing so and waiting for the results and comments
Melissa says
Hi Denise, I sure hope they do. It’s such a spectacular cake and the filling is so luscious. Happy Baking!
Carol says
I can not wait to try this recipe it looks beautiful. I do have a question. Does the last layer have the cubed bananas on the top also?
Melissa says
The cubed bananas are between the layers and not on top. However, you could pile some on top just before serving if you wish.
Dutchess says
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.
Melissa says
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!
Peggy says
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. ????
Melissa says
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.
Ren says
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?
Melissa says
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.
Ren says
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.
Melissa says
It’s my pleasure, I’m delighted you love this cake, too. Thanks for taking the time to let me know!
Carole Harper says
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?
Melissa says
Oh sure, just wait to add the bananas when you’re assembling the cake itself.
Maya says
If I make the filling ahead of time does it still need to sit assembled in the fridge for 4 hours?
Melissa says
Yes, just to be certain it all holds together.
Veronica E. says
My cake is sliding. I don’t think I will be able to take it anywhere for Thanksgiving. Make sure you level it.
Melissa says
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!
Judy Rosewell says
To stiffen icing whip in some powder sugar.
Colleen says
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
Andrea Harrell Chiavarini says
Help! I can’t find boxed whipped topping mix anywhere! What can I use instead for the filling?
Melissa says
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.
Tanya says
Do u need to keep leftovers in refrigerator? Thanks
Melissa says
Yes, do store this cake and any leftovers chilled.
Sandy Collins says
Was surprised to see this was from cake mix and also instant vanilla pudding.