Looking for a classic Southern dessert with a twist? What if you could enjoy the nostalgic flavor of banana pudding—without the mushy texture of actual bananas? This Banana Pudding Cake delivers rich, creamy layers, crunchy vanilla wafers, and buttery cake all in one bite. And guess what? You don’t need to slice a single banana.
Let’s walk through how to make this indulgent dessert step-by-step.
Why You’ll Love This Banana Pudding Cake
- No fresh bananas involved
- Easy to make with boxed cake mix
- Creamy, rich, and satisfying
- Crowd-pleasing for parties or potlucks
- Perfect balance of flavors and textures
What You’ll Need
Here’s a simple breakdown of everything you need to recreate this cake.
Main Ingredients:
- 1 box yellow cake mix
- 3 large eggs
- Oil and water (as directed on the cake box)
- 3 oz banana pudding mix
- 3 oz vanilla pudding mix (you can use all banana pudding if you prefer)
- ½ can sweetened condensed milk
- ½ block (4 oz) cream cheese (optional but recommended)
- 1 cup Cool Whip or whipped topping
- Crushed vanilla wafers
- Extra pudding for topping (optional)
Step-by-Step Instructions
1. Bake the Cake Base
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish.
- Prepare the yellow cake mix according to the box instructions—add 3 eggs, oil, and water.
- Pour the batter into the pan and bake for about 30 minutes, or until a toothpick comes out clean.
2. Prepare the Pudding Mixture
While the cake is baking:
- In one bowl, prepare the banana and vanilla pudding mixes according to the package instructions.
- In a separate bowl, mix together:
- ½ can sweetened condensed milk
- ½ block softened cream cheese
- 1 cup Cool Whip
- Blend until smooth.
- Gently fold the whipped mixture into the prepared pudding.
- Set aside a small portion of this mixture for topping.
3. Assemble the Cake
Once the cake is done:
- Let it cool for 5–10 minutes.
- Use a fork or the handle of a wooden spoon to poke holes all over the top.
- Pour the pudding mixture over the cake, allowing it to seep into the holes.
4. Add Texture and Toppings
- Generously sprinkle crushed vanilla wafers over the cake.
- If you reserved extra pudding, drizzle it across the top.
- Optional: add another light drizzle of sweetened condensed milk for extra sweetness and gloss.
5. Chill and Serve
- Refrigerate the cake for at least 1 hour to set.
- Serve chilled or at room temperature.
Tips for the Best Banana Pudding Cake
- Use cold cream cheese for a thicker, smoother texture.
- Don’t overmix the pudding—keep it fluffy.
- Crush wafers coarsely for added crunch, or finely for a smoother top.
- Want it sweeter? Add a bit more condensed milk to the topping.
Common Questions
Can I use only banana pudding?
Yes! If you prefer a stronger banana flavor, replace the vanilla pudding with more banana pudding mix.
Is it okay to skip the Cool Whip?
You can, but it adds a light and creamy texture that balances the richness. If you skip it, your pudding layer will be thicker and denser.
How long does it last in the fridge?
This cake can be stored in the refrigerator for 3–4 days. Just make sure to cover it well.
Can I freeze Banana Pudding Cake?
Freezing isn’t recommended as the texture of the pudding and wafers may change. It’s best enjoyed fresh or within a few days.
Make It Your Way
Want to personalize your Banana Pudding Cake? Here are a few ideas:
- Add banana slices if you like real fruit.
- Use chocolate or Nilla wafer crumbs as a twist.
- Top with extra whipped cream for a bakery-style finish.
- Add a sprinkle of cinnamon or nutmeg for warmth.
This Banana Pudding Cake without bananas is the perfect dessert for anyone who loves the flavor—but not the fruit. It’s soft, creamy, crunchy, and sweet in every bite.
You don’t need fancy ingredients or baking experience. Just grab a box of cake mix, pudding, and a handful of wafers, and you’re ready to go.
Ready to impress your guests?
Try this Banana Pudding Cake at your next gathering and watch it disappear.
