Banana Pudding Cake +PDF recipe

by Book Recipe
Banana Pudding Cake

A Southern favorite with a twist. This banana pudding cake’s got a moist banana cake for the bottom layer and creamy banana pudding, cream cheese topping

Banana Pudding Cake
Pin Print

Banana Pudding Cake

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 600 calories 20 grams fat


For the cake:

  • 2 2/3 cups all-purpose flour
  • 1 tsp soda
  • 1 3/4 cups sugar
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 2/3 cup vegetable oil
  • 1/2 tsp cinnamon
  • 1 1/2 cups bananas mashed (about 3 bananas)
  • 3 eggs
  • 2 tsp vanilla extract

For the icing:

  • 1 small package instant banana pudding mix
  • 1/2 cup milk (preferably whole milk)
  • 1 8 oz. pkg. softened cream cheese
  • 1 cup softened butter (not melted)
  • 2 tbsp milk
  • 5 cups confectioners sugar
  • 5 oz vanilla wafer cookies (some whole and some crushed) (about 1/2 a box)


For the cake:

  • Grease and flour a 13 x 9-inch glass pan.
  • Preheat oven to 350 degrees.
  • Mix the dry ingredients (flour, baking soda, salt, and cinnamon) in a bowl and set aside.
  • In another bowl, mix together the sugar, eggs, bananas, lemon juice, vanilla extract, and oil.
  • Pour the wet ingredients into the dry ingredients and mix, just until combined.
  • Pour into the pan and bake at 350 degrees for 30-35 min.
  • Cool completely before adding the topping.

For the icing:

  • In a bowl, mix together the banana pudding mix and the milk.
  • Mix until thick and set aside.
  • In another bowl, mix the cream cheese until smooth. Add in the room temperature butter and mix well. Add in the confectioners' sugar and mix well.
  • Add in the pudding mixture and mix well.
  • Chill in the fridge until ready to use.

Putting the cake together:

  • Spread the icing over the cooled cake. Add whole vanilla wafers around the edge of the cake and sprinkle the remaining area with crushed vanilla wafers.
  • Keep chilled in the fridge. It’s best to let the cake and icing set up for a couple hours, so the vanilla wafers have time to soften a bit.
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

See as well:

Related Recipes

Leave a Reply


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Delightful Mother’s Day Bites: Crostini with Balsamic Strawberries and Ricotta TRIPLE GINGERBREAD BUNDT CAKE Taro Cake Recipes STUFFED ZUCCHINI BLOSSOMS How to Make DATE SPICE CHOCOLATE CAKE