Go Back
–+ servings
logo

Banana Pudding Layer Cake

This Banana Pudding Cake blends rich banana flavor, creamy filling, and fluffy frosting for a crowd-pleasing, unforgettable dessert.
Prep Time40 minutes
Cook Time1 hour 30 minutes
Chill time3 hours
Total Time5 hours 10 minutes
Servings: 12 slices
Calories: 847kcal
Author: Lucy Brewer

Ingredients

For the Cake:

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups cake flour
  • 1 ¾ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 2 cups mashed ripe bananas

For the Filling:

  • 8 ounces Philadelphia cream cheese
  • 1 3.4 ounce box vanilla instant pudding mix
  • 1 ½ cups heavy cream
  • 2 bananas, thinly sliced

For the Frosting:

  • 1 cup butter, at room temperature
  • 8 ounces frozen whipped topping, room temperature
  • 5 cups powdered sugar

Garnish:

  • Banana slices
  • Vanilla Wafers
  • Mint

Instructions

Cake Preparation

  • Preheat oven to 350 degrees F. Lightly grease two 9-inch round cake pans with baking spray and set them aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, oil, buttermilk, and vanilla extract. Mix on medium-low until everything is nicely blended.
    A glass mixing bowl containing a yellow liquid mixture sits on a white wooden surface.
  • With the mixer on low, gradually add the dry ingredients to the wet mixture. Pause occasionally to scrape down the sides of the bowl and ensure everything is mixed thoroughly.
  • Once the batter is mostly combined, fold in the mashed bananas and mix just until everything is smooth.
    A glass bowl with mashed bananas and batter being mixed with a spatula sits on a white wooden surface next to two ripe bananas.
  • Evenly pour the batter into the prepared pans and place them in the oven.
    Two round metal cake pans filled with yellow cake batter are placed on a white wooden surface.
  • Bake for about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
    Two round golden-brown cakes in metal pans are placed on a white wooden surface.
  • Let the cakes cool in their pans for about 10 minutes, then gently turn them out onto wire racks to finish cooling completely.

Filling

  • Clean and dry your mixer bowl. Then, beat the cream cheese together with the instant pudding mix on low speed until the mixture is smooth. Scrape the bowl as needed.
  • Slowly pour in the heavy cream while mixing, then increase the speed to medium. Beat until the mixture becomes thick and fluffy—this should take about 3 minutes.
  • Once the cakes are completely cool, place one layer on your serving platter. Spread the pudding mixture evenly over the top.
    A round cake with yellow frosting is placed on a white oval plate, set on a white wooden surface.
  • Layer thinly sliced bananas over the pudding for added texture and flavor.
    A round cake topped with evenly sliced bananas, placed on a white plate over a white wooden surface.

Frosting

  • Rinse and dry the mixer bowl again. Add the softened butter and beat it on medium speed until it’s light and creamy.
  • Next, add the whipped topping and continue mixing until fully combined.
  • Gradually sift in the powdered sugar, mixing until the frosting is smooth and spreadable. Scrape down the bowl occasionally for an even texture.
    A glass mixing bowl with whipped cream or frosting on a white wooden surface.
  • Once the filling is set, frost the top and sides of the cake with the whipped buttercream mixture.
    A round cake with smooth white frosting sits on parchment paper, placed on a white wooden surface.
  • (Optional) For a beautiful finishing touch, decorate the cake with banana slices, vanilla wafers (whole or crushed), and fresh mint leaves if you like.
    A banana pudding layer cake topped with swirled white frosting, surrounded by a ring of vanilla wafer cookies, and garnished with a few mint leaves in the center.

Notes

  • For the mashed bananas, use very overripe bananas, but not black.
  • Use ripe but firm bananas without too many brown spots for the sliced bananas in the filling and garnish.
  • For the bananas used for garnish, brush them with a bit of lemon juice to prevent them from turning brown.
  • The cake is fine without any garnish, but if serving guests, you can make it pretty with crushed vanilla wafers, whole vanilla wafers, or a combination. Sliced bananas look lovely as well.
Storage: Cover cake tightly and store in the refrigerator for up to 5 days. Remove 15-20 minutes before serving, then return to the refrigerator. This cake does not freeze well due to the different layers.
QR Code linking back to recipe