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5 from 5 votes

Banana Pudding Cake Recipe

Banana Pudding Cake is an easy banana cake topped with a banana pudding frosting!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 38kcal
Author: Dorothy Kern
Cost: 7


  • 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


  • Preheat oven to 350°F. Spray a 9x13" pan with nonstick cooking spray.
  • Using a whisk or a hand mixer, mix together cake mix, 3/4 cup milk, mashed bananas, eggs, and vegetable oil.
  • Pour into prepared pan. 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 1/4 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.



  • 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. 


Serving: 1serving | Calories: 38kcal | Carbohydrates: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 22mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.8mg | Calcium: 16mg | Iron: 0.1mg