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4.99 from 89 votes

Banana Pudding Cake Recipe

With only 10 minutes of prep, banana pudding cake has all the flavors of banana cream pie, just in cake form. It’s sure to be a hit!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Author: Lil' Luna


  • 1 (15.25-ounce) box yellow cake mix
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 overripe bananas, mashed
  • ¾ cup water
  • ¼ cup vegetable oil
  • 3 eggs


  • 1 (5.1-ounce) box vanilla or banana instant pudding mix
  • 2 cups milk
  • 1 cup vanilla wafers, crushed
  • 3 ripe bananas, sliced
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract


  • Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
  • Pour batter into a greased 9x13" cake pan.
  • Bake cake in a preheated oven at 350°F for 30-35 minutes or till a toothpick inserted in the middle comes out clean.
  • Cool the cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.
  • Combine pudding mix and milk and whisk for 2 minutes. Quickly pour over the cake. Get as much pudding into the holes as you can while spreading the pudding into an even layer over the top of the cake. Cover cake and chill for at least 30 minutes.
  • Place vanilla wafers in a bag and crush them with a rolling pin. Set aside.
  • Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.
  • To serve, cut the cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.



Recipe inspired by Tidy Mom


Calories: 440kcal | Carbohydrates: 50g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 99mg | Sodium: 479mg | Potassium: 168mg | Sugar: 28g | Vitamin A: 710IU | Vitamin C: 0.2mg | Calcium: 187mg | Iron: 1.1mg