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Banana Pudding Cake starts with cake mix, has an amazing cool whip frosting recipe, and is so easy to make. It’s banana pudding turned into a fluffy sheet cake and it’s so good no one will know it’s semi-homemade!
Why You’ll LOVE This Recipe
Banana Pudding Cake is the best dessert mashup in the world! It’s a banana cake with a 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.
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. Everyone who tries it loves this recipe – it will be a hit in your house too.
Ingredients
- Cake mix: Use any brand you like.
- Bananas: the riper your bananas are, the sweeter your cake will be. We will also use some sliced bananas to decorate the top of the cake.
- Oil: vegetable oil is the best to use when baking to keep your cake moist
- Nila Wafers (optional): I love to crush vanilla wafer cookies for this recipe for added texture and decoration on top
How to make Banana Pudding Cake
- Using a whisk or a hand mixer, mix together cake mix, some of the milk, mashed bananas, eggs, and vegetable oil.
- Pour into prepared 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.
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.
- The decorative sliced bananas will darken, so don’t add them until just before serving.
FAQs
Yes. Cover the pudding poke cake and store it in the refrigerator for up to 3 days. The frosting also needs to be refrigerated for up to 2 days in an airtight container.
You can! Freeze in the freezer for up to 3 months in an airtight container. If you added any extra sliced bananas on top – remove those before freezing.
Homemade Banana Pudding Cake Recipe
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 Video
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
Other Banana Pudding Recipes
Last Updated on April 22, 2024
I really love your recipes. The banana pudding cake is one I really love. I am going to try more of your recipes thank you
This recipe was out in the 80’s by chiquita banana and you use a bunt pan.  I pulled mine out the other day and tried with lemon pudding.  Results were amazing!!!!!
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Sounds great…love banana anything!!!
This looks so yummy!
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