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Banana Pudding Cake starts with cake mix and has an amazing banana pudding cool whip frosting recipe! It’s banana pudding turned into a fluffy sheet cake and it’s so good no one will know it’s semi-homemade!
This Easy Banana Cake is the best dessert mashup in the world! It’s a banana cake made with cake mix with banana pudding frosting made from cool whip! Since it is semi-homemade and used a box-mix, it is such an easy recipe to make. It’s my new favorite recipe to make for parties or a potluck – or my birthday – because it tastes like my childhood!
The cake is moist and has so much banana flavor plus the frosting is creamy and fluffy and it has tons of banana flavor too. With simple ingredients, this is one of the best cake mix recipes (and one of the best banana desserts) you’ll ever eat!
How to make Banana Pudding Cake
- Use any brand of cake mix you like – just a regular box of yellow cake mix or white vanilla cake mix.
- You’ll need overripe bananas for the cake. Just like when making banana bread, the riper your bananas are, the sweeter your cake will be. We will also use some sliced fresh bananas to decorate the top of the cake (and you can put them between the cake and the frosting too).
- I always use vegetable oil when make this moist cake. You can substitute melted butter as well.
- When making the frosting, just pour pudding mix (dry) into the cool whip and stir, along with a bit of milk.
- Frost the top of the entire cake with the frosting – but you can also put a layer of fresh banana slices in between the cake and frosting.
- I love to crush vanilla wafer cookies for added texture and decoration on top!
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
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Expert Tips
- Your bananas should be over ripe with lots of brown spots. If you’ve frozen the bananas, let them thaw before adding to the cake.
- This would also taste amazing if you used vanilla pudding mix instead of banana.
- You can use any kind of milk or nondairy milk (like almond milk) for this recipe.
- For Cool Whip Frosting, you can use any flavor pudding mix. I do not recommend using homemade whipped cream as I have not tested it.
- If you want to remove the cake from the pan you can also frost the sides of the cake.
- The decorative sliced bananas will darken, so don’t add them until just before serving for the best result.
Homemade Banana Pudding Cake Recipe
Recipe Video
Ingredients
- 1 (approx 15 ounce box) yellow cake mix
- 1 cup milk
- 2 ripe bananas mashed
- 3 large eggs
- ¼ cup vegetable oil
- 1 8 ounce container Cool Whip
- 1 3.4 ounce box instant banana pudding mix
- Bananas and Vanilla Wafers for garnish optional
Instructions
- Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray.
- Using a whisk or a hand mixer, mix together cake mix, ¾ cup milk, mashed bananas, eggs, and vegetable oil on medium speed.
- Pour into prepared pan or baking dish. Bake for 25-32 minutes, or until a toothpick comes out clean. Cool cake completely before frosting.
- Prepare frosting: stir together cool whip with remaining ¼ cup milk and instant pudding. Frost cake, garnishing with more banana and/or crushed vanilla wafers.
- Store covered in refrigerator for up to 3 days.
Recipe Notes
- You can use any kind of milk or nondairy milk (like almondmilk) for this recipe.
- For Cool Whip Frosting you can use any flavor pudding mix.
- Store cake in refrigerator for up to 3 days. Bananas will darken, so remove them from the decoration when storing.
- Cake can be frozen (without banana decoration) for up to a month.
Recipe Nutrition
Step-by-Step Instructions
- Using a whisk or a hand mixer, mix together cake mix, some of the milk, mashed bananas, eggs, and vegetable oil in a large bowl.
- Pour cake batter into prepared baking pan. Bake until a toothpick comes out clean. Cool cake completely before frosting.
- Stir together whipped topping with remaining milk and instant pudding. Frost cake, garnishing with more banana and/or crushed vanilla wafers.
Very good will be on my favorites list
That’s great! Thanks, Lavonne.
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