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top view of banana pudding cake on a plate

Banana Pudding Cake

Course: Dessert
Cuisine: American
Keyword: banana cake, banana pudding cake, cake
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 15 slices
Calories: 608kcal
Author: Kara @I Scream for Buttercream
A Southern favorite with a twist. This easy banana pudding cake has a moist banana cake as the bottom layer and a creamy banana pudding, cream cheese topping. Then it's all topped with vanilla wafers. Seriously the best banana pudding cake and it's the best of both worlds...banana pudding and cake!
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Ingredients

For the cake:

  • 2 ⅔ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ½ cups bananas mashed (about 3 very ripe bananas)
  • 3 eggs
  • 1 ¾ cups sugar
  • 1 tablespoon lemon juice
  • 2 teaspoon vanilla extract
  • cup vegetable oil

For the icing:

  • 1 small package instant banana pudding mix (or banana cream pudding mix)
  • ½ cup milk (preferably whole milk)
  • 1 8 oz. pkg. softened cream cheese
  • 1 cup softened butter (not melted)
  • 2 tablespoon milk
  • 5 cups confectioners sugar
  • 5 oz vanilla wafer cookies (some whole and some crushed) (about ½ a box)

Instructions

For the cake:

  • Grease and flour a 13 x 9 inch glass pan.
  • Preheat oven to 350 degrees.
  • Mix the dry ingredients (flour, baking soda, salt and cinnamon) in a bowl and set aside.
  • In another bowl, mix together the sugar, eggs, bananas, lemon juice, vanilla extract and oil.
  • Pour the wet ingredients into the dry ingredients and mix, just until combined.
  • Pour into the pan and bake at 350 degrees for 30-35 min.
  • Cool completely before adding the topping.

For the icing:

  • In a bowl, mix together the banana pudding mix and the milk.
  • Mix until thick and set aside.
  • In another bowl, mix the cream cheese until smooth. Add in the room temperature butter and mix well. Add in the confectioners sugar and mix well.
  • Add in the pudding mixture and mix well.
  • Chill in the fridge until ready to use.

Putting the cake together:

  • Spread the icing over the cooled cake. Add whole vanilla wafers around the edge of the cake and sprinkle the remaining area with crushed vanilla wafers.
  • Keep chilled in the fridge. It's best to let the cake and icing set up for a couple hours, so the vanilla wafers have time to soften a bit.

Video

Notes

Keep this cake chilled in the refrigerator.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 608kcal | Carbohydrates: 93g | Protein: 4g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 404mg | Potassium: 141mg | Fiber: 1g | Sugar: 68g | Vitamin A: 455IU | Vitamin C: 2.3mg | Calcium: 25mg | Iron: 1.3mg