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–+ servings
Slice of banana pudding cake on a white plate.
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Easy Banana Pudding Cake

Creamy, dreamy banana pudding cake is super easy to make, packed with rich banana flavor, and bursting with silky pudding in every bite!
Prep Time15 minutes
Cook Time40 minutes
Chill Time1 hour 20 minutes
Total Time2 hours 15 minutes
Course: Desserts
Cuisine: American
Servings: 15
Calories: 222kcal
Author: Samantha Erb

Ingredients

For the Cake:

  • 1 cup mashed bananas about 2 medium bananas
  • 1 15.25-ounce box yellow cake mix
  • 1 3.4-ounce package banana instant pudding
  • 4 large eggs
  • 1 cup water
  • ¼ cup vegetable oil

For the pudding:

  • 1 cup mashed bananas about 2 medium bananas
  • 2 3.4-ounce packages vanilla instant pudding
  • 3 cups whole milk

Top layer:

  • 16 ounces Cool Whip thawed
  • 15 Nilla cookies broken into small pieces
  • 3 large bananas sliced

Instructions

For the cake:

  • Preheat the oven to 350° F. Grease a 9x13-inch baking dish and set aside.
  • In a large bowl, whisk together the cake mix and the packet of instant banana pudding. Using a soft silicone spatula stir in the eggs, water, and vegetable oil.
  • Fold 1 cup of mashed bananas into the cake batter until well combined and transfer the mixture to the prepared baking dish.
  • Bake for 35-40 minutes or until a toothpick inserted comes out clean. Allow to cool for 20 minutes on a wire rack.

For the pudding:

  • In a large bowl, combine 1 cup of the mashed banana and milk. Sprinkle in the remaining two packets of banana pudding. Whisk the mixture until it starts to thicken. (It’s okay if the pudding is not totally smooth). Set aside.
  • Poke several large holes into the cooled cake using the end of a wooden spoon. (The larger the holes the more pudding you will get per bite).
  • Spoon the pudding mixture into the holes, concentrating on filling them until they can no longer hold any more pudding.
  • Spread any remaining pudding mixture over the cake making sure to get into all the corners. Let the cake sit in the refrigerator for at least 1 hour to allow the pudding to set.
  • Top with the whipped topping, using an offset spatula to decorate the top with peaks and valleys.
  • Scatter with broken Nilla wafer pieces and top with sliced bananas.
  • Cut and serve immediately.

Notes

  • Make sure the mashed bananas are free of any banana chunks (to give the cake and pudding a smooth texture).
  • Add the Nilla wafers and banana slices just before serving so the wafers stay crisp.
  • When adding the instant pudding, you are only adding the powder from the package; do not follow the instructions on the box to make the pudding.

Nutrition

Calories: 222kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 50mg | Sodium: 85mg | Potassium: 317mg | Fiber: 1g | Sugar: 18g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 0.4mg