Banana Pudding Cake: Creamy, cheesy, and irresistible

A Cake Full of Holes

I want to tell you about a funny-looking cake. You bake a simple yellow cake. Then you take a spoon and poke holes all over the top. It looks a little strange. But trust me, it’s the best part.

Those holes are like little pockets for the pudding. They let the sweet, creamy flavor soak right into the cake. This makes every single bite soft and delicious. What’s your favorite cake to eat? Is it chocolate or something else?

The Banana Secret

You must slice the bananas very thin. Thick slices will slide right off your cake slice. I learned this the hard way. I still laugh at that messy kitchen counter.

Thin slices stick to the pudding and become one with the cake. This matters because you get a little banana in every forkful. It makes the whole dessert feel balanced and special.

Why We Wait Overnight

The hardest step is the last one. You have to put the cake in the fridge. And you must leave it there for 12 whole hours. I know, it’s a long wait.

But this wait is the magic. The cake soaks up all the pudding and banana flavors. It becomes incredibly moist and rich. The flavors get to know each other. Doesn’t that smell amazing when you finally take it out?

A Fun Little Fact

Fun fact: The first instant pudding mix was sold in 1936. It was a big hit because it was so easy. People loved making desserts without all the fuss.

I think that’s wonderful. A good dessert doesn’t have to be difficult. This cake is a perfect example. It uses simple things to create something wonderful. What’s the easiest dessert you love to make?

Making It Your Own

This recipe is like a good friend. It’s happy to change for you. Don’t have banana pudding? Try vanilla. Not a fan of Cool Whip? Use real whipped cream.

This matters because cooking should be fun. It should fit your family’s tastes. My grandson once used chocolate wafers on top. It was a delicious surprise. Have you ever changed a recipe and loved the result?

Ingredients:

Ingredient	Amount	Notes
Yellow cake mix	1 box	Made according to package directions with 1 cup water, ½ cup vegetable oil & 3 eggs
Instant banana-flavored pudding	5.1 ounces
Whole milk	3½ cups	Cold
Bananas	2 to 3	Peeled and sliced very thin – no more than ¼-inch thick slices
Cool Whip whipped topping	8 ounces	Thawed
Vanilla wafers	12	For garnish

My Banana Pudding Cake Story

Oh, this cake brings back such sweet memories. My grandson, Leo, created this recipe with me one rainy afternoon. We wanted all the flavors of banana pudding in a cake. The result was pure magic. It’s creamy, dreamy, and so much fun to make. I still laugh at how he ate the first piece straight from the pan. Doesn’t that smell amazing when it bakes? Let’s get started on our own delicious creation.

Ingredients

• 1 box yellow cake mix
• Ingredients listed on cake mix box (typically water, oil, eggs)
• 2 boxes (3.4 oz each) instant banana pudding mix
• 4 cups cold milk
• 3-4 ripe bananas
• 1 tub (8 oz) whipped topping, thawed
• Vanilla wafers for garnish

Instructions

Step 1: First, let’s wake up that oven. Turn it on to 350°F. This gets it nice and hot for our cake. Grab your 9×13-inch pan and give it a light spray. I like the kind with flour already in it. It keeps everything from sticking. Now, set that pan aside for a minute.

Step 2: Time to make the cake batter. It’s the easy part. Dump the cake mix into a big bowl. Add the water, vegetable oil, and three eggs. Now, get your whisk and stir it all up. Mix for a whole minute until it’s smooth. No lumps allowed! Pour this golden batter into your waiting pan.

Step 3: Slide the pan into your preheated oven. Bake it for about 30 minutes. Your kitchen will smell like a bakery. To check if it’s done, poke the center with a toothpick. If it comes out clean, you’re golden. (My hard-learned tip: set a timer! I’ve burned a cake or two by just guessing).

Step 4: Now for the fun part. Take the warm cake out of the oven. Grab the handle of a wooden spoon. Poke holes all over the top of the cake. Don’t be shy! This lets the pudding soak in deep. It makes every single bite so moist and tasty.

Step 5: While the cake is still warm, make your pudding. Whisk the banana pudding mix with the cold milk for two minutes. It should still be pourable. Do not let it sit and get thick! We need it to be a liquid to fill all those holes we made. What’s your favorite flavor of pudding? Share below!

Step 6: Pour half of the pudding over the warm cake. Use the back of a spoon to gently push it into the holes. This is the secret to a super-moist cake. Then, pour the rest of the pudding on top. Smooth it into a nice, even layer.

Step 7: Time for the bananas. Slice them very thin, no thicker than a pencil. Lay them in a single layer over the pudding. Then, gently spread the thawed whipped topping over everything. I finish it with vanilla wafers. I put one right in the center of each future slice.

Step 8: This is the hardest step. You have to wait! Cover the cake and put it in the fridge. Let it chill for 12 hours, or overnight. This waiting time lets all the flavors become best friends. Trust me, it is worth the wait.

Cook Time: 30 minutes
Total Time: 12 hours 40 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists to Try

This cake is wonderful as it is. But sometimes, it’s fun to play with your food. Here are a few ideas we love. They make the cake feel new again. I think Leo would approve of all these silly changes.

Chocolate Lover’s Swap: Use chocolate cake mix and chocolate pudding instead. It’s like a chocolate-banana dream.

Peanut Butter Swirl: Drop little spoonfuls of peanut butter on the cake before adding the pudding. Swirl it gently with a knife.

Summer Berry Bliss: Skip the bananas. Use fresh strawberries and vanilla pudding. It’s so light and fresh for a warm day.

Which one would you try first? Comment below!

Serving It Up Sweet

This cake is a star all on its own. But a little extra touch can make it special. For a pretty plate, add a few extra banana slices on the side. A little drizzle of caramel sauce is also a lovely treat. It makes it feel like a fancy restaurant dessert.

What to drink with it? A tall, cold glass of milk is always the best choice. For the grown-ups, a sweet cream sherry or a little cup of coffee is just perfect. The flavors match so nicely. Which would you choose tonight?

Keeping Your Banana Pudding Cake Happy

This cake loves a cool, cozy fridge. Cover it tightly with plastic wrap. It will stay fresh for about three days.

You can also freeze slices for a sweet treat later. Wrap each piece well. It will keep for one month in the freezer.

I once tried to serve it right from the oven. The pudding was too runny. Waiting overnight makes every bite perfect.

This matters because a little patience gives you the best flavor. It also means dessert is ready for days. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Troubles

Is your pudding too thick? Make sure your milk is very cold. Cold milk helps the pudding set just right.

Are your banana slices turning brown? Toss them in a little lemon juice. This keeps them looking fresh and bright.

I remember when my cake was too crumbly. I poked the holes while it was too hot. Let it cool for just ten minutes first.

Fixing small problems builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Banana Pudding Cake Questions

Q: Can I make this gluten-free?
A: Yes! Just use a gluten-free yellow cake mix.

Q: How far ahead can I make it?
A: It needs that full 12 hours in the fridge. Plan for overnight.

Q: What can I use instead of Cool Whip?
A: You can use real whipped cream you whip yourself.

Q: Can I make a smaller version?
A: You can halve the recipe. Use an 8×8 inch pan.

Q: Any extra tips?
A: A fun fact: letting it chill lets the cake soak up all the creamy pudding. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this cake. It always reminds me of family picnics. Sharing food is a way to share love.

I would be so happy to see your creation. Show me your beautiful banana pudding cake. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.