Old School Banana Pudding Cake

Old School Banana Pudding Cake

Alright, this Old School Banana Pudding Cake? It’s straight-up comfort food. Soft cake, creamy pudding, real bananas—just like Grandma used to make.

I made it last weekend, and wow—it brought back all the memories. That sweet banana flavor mixed with fluffy whipped topping? So simple, so good.

No fancy steps here. Just real ingredients and easy layers. Let’s bake it together—you’re gonna feel the love in every bite.

Keto Sweets Treats

Why You’ll Love This Recipe

  • A Southern Classic Reimagined: If you’ve ever had banana pudding at a church potluck or family reunion, this cake delivers that same feeling in a new, sliceable form.
  • Homemade Taste with Shortcut Ingredients: Starting with a boxed cake mix means less hassle, while ripe bananas and real whipped cream bring homemade quality.
  • Textural Contrast: The pudding adds cool creaminess, the bananas bring freshness, and crushed vanilla wafers on top add just the right crunch.
  • Perfect for Sharing: This cake serves a crowd and holds up well in the fridge, making it ideal for gatherings or make-ahead treats.

What You Need to Know Before You Start

Prep Time & Cook Time:

  • Cake Prep Time: 10 minutes
  • Bake Time: 30–35 minutes
  • Pudding & Whipped Cream Prep: 15 minutes
  • Chill Time: 2 hours minimum for best flavor and structure
  • Total Time: About 3 hours (including chilling)

Servings:
Makes one 9×13 inch cake, serving 12 to 15 people depending on slice size. It’s rich enough that a small piece satisfies.

Difficulty Level:
This recipe is straightforward, even for beginner bakers. It uses familiar steps—mixing, baking, layering, and chilling—but yields impressive results that feel like they came from a bakery. If you can make a cake from a box, you can absolutely master this recipe.

Required Kitchen Tools

To make this cake smooth and stress-free, gather these tools before you start:

  • 9×13 inch baking pan – Glass or metal, either works.
  • Mixing bowls – At least three: one for cake, one for pudding, one for whipped cream.
  • Electric mixer – For the cake batter and whipped cream. A whisk can work in a pinch.
  • Measuring cups and spoons – Accuracy matters for baking.
  • Rubber spatula – Great for scraping bowls and spreading layers.
  • Whisk – For mixing the pudding until smooth.
  • Knife – A sharp one for clean banana slices.
  • Offset spatula – Optional but helpful for spreading whipped cream smoothly.
  • Wire rack – For cooling the cake before adding pudding and toppings.

Ingredients for Old School Banana Pudding Cake

This dessert is built in layers, each with simple, easy-to-find ingredients. Nothing fancy—just pantry staples and fresh bananas.

🍰 For the Banana Cake Layer:

  • 1 box yellow cake mix (15.25 oz): Choose a trusted brand like Betty Crocker or Duncan Hines.
  • 2 large ripe bananas: The riper, the better—lots of brown spots means more flavor and sweetness.
  • 3 large eggs: These bind the cake and add richness.
  • ¾ cup water: Helps hydrate the cake mix.
  • ⅓ cup vegetable oil: Adds moisture and tenderness to the cake.

Tip: Mash the bananas thoroughly until smooth. Lumps can affect the texture of the cake.

🍮 For the Pudding Layer:

  • 1 box instant vanilla pudding mix (5.1 oz XL box): Use instant, not cook-and-serve. JELL-O or a store brand both work.
  • 2⅔ cups cold whole milk: Cold milk is key to activating the pudding mix and ensuring it sets properly.
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Tip: Mix the pudding just until thickened, then let it rest in the fridge for 5–10 minutes before layering. This helps it firm up.

🍌 For the Banana Layer:

  • 6–7 large bananas: Peel and slice into ½-inch thick rounds. Use ripe but firm bananas. Avoid ones that are overly soft or bruised.

Tip: Slice bananas just before layering to avoid browning. If making ahead, toss them lightly in lemon juice to slow oxidation.

🍦 For the Whipped Cream Topping:

  • 2½ cups heavy whipping cream: Chill the cream for at least 30 minutes before whipping.
  • ¼ cup granulated sugar: Sweetens the whipped cream just enough.
  • ½ teaspoon vanilla extract (optional): Adds depth and warmth.

Tip: Use a chilled metal bowl and beaters for faster whipping and better volume.

🍪 For Garnish:

  • ½ cup crushed vanilla wafers: Sprinkle just before serving for best crunch.
  • Optional: extra banana slices for decorating the top

Tip: Don’t add crushed wafers too early—they’ll absorb moisture and lose their crispness.

Variations for Old School Banana Pudding Cake

You can absolutely personalize this cake based on what you have on hand or what flavor profiles you love. Here are a few simple ways to switch things up:

  • Homemade Banana Cake: Instead of using a boxed mix, feel free to make banana cake from scratch using mashed bananas, flour, sugar, butter, eggs, and baking soda.
  • Use Different Pudding Flavors: Try banana cream or French vanilla pudding for a slight twist on the classic vanilla layer.
  • Add Cream Cheese: For a richer whipped topping, fold a few spoonfuls of softened cream cheese into the whipped cream before spreading.
  • Layer with Nilla Wafers Inside: For added crunch and that iconic banana pudding feel, layer whole vanilla wafers between the pudding and banana layers.
  • Mini Trifle Cups: Want to make it party-ready? Layer the ingredients into individual dessert cups or mason jars for easy grab-and-go servings.
  • Toasted Coconut Topping: Add a sprinkle of lightly toasted shredded coconut over the whipped cream for a little texture and tropical flavor.

How to Make Old School Banana Pudding Cake

Step-by-Step Instructions

This cake comes together in layers, and chilling between steps helps create that signature creamy structure. Here’s how to build it, one step at a time:

Step 1: Prepare and Bake the Cake

  1. Preheat your oven to 350°F (175°C).
    Grease a 9×13-inch baking pan or line it with parchment paper.
  2. Mix the batter:
    In a large bowl, combine the yellow cake mix, mashed bananas, eggs, water, and oil.
    Use a hand or stand mixer on medium speed for about 2 minutes until the batter is smooth and fully incorporated.
  3. Bake the cake:
    Pour the batter into the prepared pan and smooth the top with a spatula.
    Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool completely:
    Place the cake on a wire rack and let it cool in the pan.
    This is important—if the cake is warm when adding pudding, it’ll melt and lose structure.

Step 2: Prepare the Pudding Layer

  1. Mix the pudding:
    In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until it thickens slightly.
  2. Let it rest:
    Allow the pudding to chill in the fridge for 5–10 minutes to fully set before using.
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Step 3: Layer the Sliced Bananas

  1. Slice the bananas:
    Peel and slice your bananas into ½-inch rounds. You’ll want enough to completely cover the cake.
  2. Add to cake:
    Once the cake is cool, lay the banana slices evenly across the surface in a single layer. Try not to overlap too much—this helps with clean slices later.

Tip: If you’re assembling this ahead of time, toss the banana slices in a little lemon juice to help keep them from browning.Step 4: Add the Pudding

  1. Spread pudding evenly:
    Use a spatula to carefully spread the chilled vanilla pudding over the banana layer.
  2. Chill the cake:
    Place the cake in the fridge for at least 30 minutes before topping it with whipped cream. This helps the layers set.

Step 5: Make the Whipped Cream

  1. Chill your bowl and beaters:
    Cold tools make whipped cream come together faster and hold its shape better.
  2. Whip the cream:
    In a chilled bowl, beat the heavy whipping cream on medium-high speed until soft peaks form.
    Add sugar and vanilla extract, then continue whipping until stiff peaks form.

Tip: Don’t overwhip—once it holds its shape and looks fluffy, stop.

Step 6: Assemble the Final Layer

  1. Top with whipped cream:
    Gently spread the whipped cream over the pudding layer. Use an offset spatula for a smooth finish.
  2. Add crushed vanilla wafers:
    Sprinkle crushed cookies over the top just before serving so they stay crisp.
  3. Optional:
    Garnish with a few extra banana slices, mint leaves, or even a drizzle of caramel for added presentation.

Serving and Decoration

How to Serve Old School Banana Pudding Cake:

This cake is best served chilled, directly from the fridge. Because the pudding and whipped cream need to stay set, cold storage keeps everything in place and enhances the flavors.

Here are a few serving ideas:

  • For family dinners: Cut into large squares and serve as-is.
  • For parties or potlucks: Garnish each slice with a whole vanilla wafer and a banana coin on top.
  • For a fun twist: Add a small scoop of vanilla or banana ice cream on the side.
  • For extra texture: Drizzle lightly with caramel sauce or sprinkle on toasted pecans.

Storing Old School Banana Pudding Cake

  • Refrigerator: Cover the cake pan tightly with plastic wrap or a lid. Store in the fridge for up to 4 days. The bananas may start to darken after Day 2, but the flavor will remain excellent.
  • Freezer: Not recommended due to the fresh banana slices and pudding layer. They don’t thaw well and can become watery or mushy.
  • Make-Ahead Tip: You can bake the cake layer and store it (covered) at room temperature for 24 hours. Assemble the banana, pudding, and cream layers just before chilling to serve.

Tips and Tricks for Success

  • Use ripe but firm bananas: Fully ripe bananas bring flavor, but overripe ones may turn mushy and brown too quickly.
  • Don’t skip the chill time: Chilling helps the layers firm up and meld together. It also makes slicing much easier.
  • Whip the cream to stiff peaks: This helps the topping hold its shape and prevents it from deflating when stored.
  • Add cookies last: Crushed vanilla wafers are best added just before serving to preserve their crunch.
  • Slice cleanly: Use a long, sharp knife wiped clean between cuts to keep the layers neat.
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Nutrition

Here’s an approximate nutritional breakdown per serving (based on 12 servings):

NutrientAmount
Calories380–420 kcal
Total Fat20g
Saturated Fat10g
Cholesterol90mg
Sodium330mg
Total Carbohydrates49g
Dietary Fiber2g
Sugars28g
Protein5g
Calcium10% DV
Potassium8% DV

Note: Nutritional values will vary depending on the cake mix and specific brands used.

Old School Banana Pudding Cake

Recipe by Jordi RocaCourse: Cake Recipes
Servings

15

servings
Prep time

25

minutes
Cooking time

30

minutes
Calories

380

kcal
Chill Time

2

hour

Ingredients

  • Cake Layer:
  • 1 (15.25 oz) box yellow cake mix

  • 2 large ripe bananas, mashed

  • 3 large eggs

  • ¾ cup water

  • ⅓ cup vegetable oil

  • Pudding Layer:
  • 1 (5.1 oz) box instant vanilla pudding mix

  • 2⅔ cups cold whole milk

  • Banana Layer:
  • 6–7 ripe bananas, sliced into ½-inch rounds

  • Whipped Cream Layer:
  • 2½ cups heavy whipping cream

  • ¼ cup granulated sugar

  • ½ tsp vanilla extract (optional)

  • Topping:
  • ½ cup crushed vanilla wafers

  • Extra banana slices (optional)

Directions

  • Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  • Make the cake batter: In a large bowl, beat together the cake mix, mashed bananas, eggs, water, and oil until smooth (about 2 minutes).
  • Bake: Pour into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
  • Prepare pudding: In a separate bowl, whisk pudding mix with cold milk until slightly thickened. Chill for 5–10 minutes.
  • Slice bananas: Once cake is cooled, layer sliced bananas evenly across the top.
  • Spread pudding: Spoon the chilled pudding over the bananas and smooth it out. Chill the cake for 30 minutes.
  • Make whipped cream: Beat the cold cream, sugar, and vanilla until stiff peaks form. Spread evenly over the pudding layer.
  • Top and serve: Just before serving, sprinkle with crushed vanilla wafers and optional banana slices. Serve chilled.

Old School Banana Pudding Cake FAQs

Can I make this cake a day in advance?
Yes, and it actually tastes better the next day. Just keep it chilled and add the crushed vanilla wafers right before serving to keep them crisp.

What can I use instead of whipped cream?
You can use store-bought whipped topping like Cool Whip for convenience, but homemade whipped cream gives a fresher taste.

Can I use homemade banana pudding instead of instant?
Absolutely. If you have a favorite cooked banana pudding recipe, feel free to use it in place of the instant vanilla pudding.

How do I prevent the bananas from turning brown?
Use bananas that are ripe but still firm. You can also lightly coat the slices with lemon juice to slow browning if you’re preparing in advance.

Can I freeze banana pudding cake?
Freezing isn’t recommended due to the pudding and banana layers. The texture changes when thawed and becomes watery.

Conclusion

This Old School Banana Pudding Cake is a nostalgic dessert that delivers on flavor, texture, and ease. It’s a crowd-pleaser with layers of moist banana cake, cool pudding, fresh bananas, and creamy whipped topping—all finished with a cookie crunch. Whether you’re baking for a celebration or just craving comfort food, this recipe brings warmth and joy to the table. It’s one of those desserts you’ll find yourself coming back to again and again.

If you love desserts that remind you of simpler times and sweet family gatherings, this one deserves a spot in your recipe box.

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