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+ servings
overhead shot of banana pudding cake


Banana Pudding Cake is an easy banana cake topped with a banana pudding frosting!
Course Dessert
Cuisine American
Keyword cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 servings
Calories 38kcal
Author Dorothy Kern


  • 1 (approx 15 ounce box) yellow cake mix
  • 1 cup Almond Breeze Unsweetened Vanilla Almondmilk Cashewmilk Blend
  • 2 ripe bananas mashed
  • 3 large eggs
  • 1/4 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 almondmilk, 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 almondmilk and instant pudding. Frost cake, garnishing with more banana and/or crushed vanilla wafers.
  • Store covered in refrigerator for up to 3 days.



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