Warm, fluffy, and full of banana nostalgia—this easy cake brings sunshine to your table.
Growing up, banana pudding was a constant on our family table—comforting, sweet, and always devoured in minutes.
This banana pudding cake captures all that joy in a soft, moist, and absolutely irresistible slice.
It’s a mash-up of classic Southern charm and pure cake heaven.
Why You’ll Love This Recipe
Combines two favorites: banana pudding and buttery yellow cake.
Super easy to throw together—no mixer required.
Perfect for potlucks, birthdays, or just-because dessert.
That golden vanilla wafer topping? Pure texture magic.
What You’ll Need (Ingredient Highlights)
Banana pudding mix – Adds that signature creamy banana flavor.
Yellow cake mix – Speeds things up while staying fluffy and sweet.
Milk – Helps dissolve the pudding and keeps the cake moist.
Fresh bananas – Adds natural sweetness and flavor.
Vanilla wafers – Crushed over the top for crunch and nostalgia.
Pro Tips Before You Start
Use ripe but firm bananas—they bake better and hold their shape.
Don’t overmix the batter after adding cake mix; just stir until combined.
Let the cake cool before slicing to keep layers neat and moist.
A serrated knife works best for cutting clean pieces.
How to Make Banana Pudding Cake
Step 1: Preheat and Prep
Set your oven to 350℉ and grease a 9×13-inch baking dish with nonstick spray.
Step 2: Make the Pudding
In a large mixing bowl, whisk the banana pudding mix with the milk until fully dissolved and smooth.
Step 3: Add Cake Mix
Stir the yellow cake mix into the pudding mixture.
Mix until just combined—don’t overwork it.
Step 4: Fold in the Bananas
Gently fold in the sliced bananas, making sure they’re evenly distributed.
Step 5: Top with Crushed Cookies
Pour the batter into the greased dish and sprinkle the vanilla wafer cookies on top.
Step 6: Bake and Cool
Bake for 30–35 minutes, or until the center is set and the top is golden.
Let cool completely before serving.
What to Serve It With
A dollop of whipped cream or Cool Whip.
A drizzle of caramel sauce for extra decadence.
Iced coffee or sweet tea for a Southern-style treat.
Variations / Substitutions
Swap in chocolate pudding for a twist on flavor.
Use spice cake mix for fall vibes.
Add chopped nuts (like pecans) for crunch.
Try layering with whipped topping and pudding for a trifle-style version.
Storage & Leftovers
Store covered in the fridge for up to 3 days.
Avoid freezing—bananas may turn mushy.
Best served the same day for ideal texture.
FAQs
Can I use homemade pudding instead of instant mix?
Yes, just make sure it’s thick enough to combine with cake mix.
Can I make this in cupcake form?
Absolutely—just reduce the baking time to around 18–20 minutes.
Do I need to mash the bananas?
Nope—slice them thinly so they bake evenly and keep their texture.
Can I use plant-based milk?
Yes, but choose thicker options like oat or soy for best results.
What kind of cookies can replace vanilla wafers?
Graham crackers or shortbread cookies work well too.
Can I make this a day ahead?
Yes, just store it tightly covered in the fridge.
Does it need frosting?
Not at all—it’s moist and flavorful enough on its own!
Final Thoughts
If you’re craving an easy dessert that feels both familiar and new, this banana pudding cake is your golden ticket.
Every bite is soft, sweet, and layered with comforting banana flavor and crunch.
It’s one of those recipes that feels like a warm hug from the oven—and I know it’ll find a place in your favorite dessert rotation.
Moist Banana Pudding Cake
Ingredients
Method
- Preheat oven to 350℉ and grease a 9x13 baking dish.
- In a large bowl, whisk pudding mix with milk until smooth.
- Add cake mix and stir until fully combined.
- Fold in sliced bananas.
- Pour into baking dish and sprinkle with crushed vanilla wafers.
- Bake for 30–35 minutes until golden and set. Cool completely before serving.
- See full steps with tips & photos → https://theboatshedcafe.com/moist-easy-banana-pudding-cake-recipe/
Notes
- Use ripe bananas with speckles for the best sweetness and texture.
- You can lightly press some vanilla wafers into the top of the batter before baking for more crunch throughout.
- Serve as-is or top with whipped cream for a banana cream pie vibe.
