If there’s one thing I’ve learned growing up in a Nashville kitchen, it’s this banana pudding is sacred, and cake is comfort. So when those two worlds collide in one bite? Mercy, y’all, it’s downright heavenly. This moist banana pudding cake recipe brings old-school Southern soul into your oven, and the best part? It’s easier than you think.
Let’s Talk Ingredients (And Why They Matter)
This isn’t a cake where we throw things together and pray. Each ingredient has a role like a small-town band playing in harmony. We’re creating layers of creamy, cakey, banana-laced joy.
Boxed Yellow Cake Mix: Our easy foundation, but we’re not stopping there. It’s what makes this a quick yummy dessert without compromising taste.
Instant Banana Pudding Mix: Not just for convenience this gives you that signature banana flavor without waiting days for bananas to ripen. Try this banana cream chia pudding for another quick pudding treat.
Ripe Bananas: Adds natural sweetness and moisture key for that luscious crumb.
Whole Milk: Creamier than water, and helps activate the pudding magic.
Eggs and Butter: Richness and structure. Trust me, don’t swap for oil here.
Vanilla Wafers: A Southern banana pudding isn’t complete without ’em. Crushed on top, they add texture and nostalgia.
Whipped Topping: Optional but encouraged adds lightness to all that unapologetically rich goodness.
How to Bake It Like a Southern Auntie Would
You’re not just making a cake you’re layering memories. Here’s how we do it, step-by-sweet-step.
1. Preheat your oven to 350°F and grease a 9×13 baking dish with butter or spray.
2. In a large bowl, mash 2 ripe bananas until mostly smooth. Add eggs, melted butter, milk, and banana pudding mix. Stir until smooth.
3. Add the cake mix and gently combine don’t overmix. It should look like thick pancake batter.
4. Pour into your baking dish and bake for 35–40 minutes until a toothpick comes out with moist crumbs.
5. Let it cool completely. Then spread whipped topping over the cake and top generously with crushed vanilla wafers. (Go wild, this is the “crunchy crown” moment.)
What NOT To Do
Even the best comfort food desserts need a little kitchen wisdom. Here’s what to watch for with this moist banana pudding cake recipe:
Don’t use unripe bananas they don’t break down well and leave the cake dry.
Don’t skip the pudding mix, you’ll miss the depth and structure it gives.
Don’t overbake, this cake should be moist, not crumbly. Start checking at 32 minutes.
A Few Pro Tips from My Nashville Kitchen
Every recipe gets better with a little love and a few tricks passed down through generations. These are mine:
Use room temp ingredients: Your eggs, milk, and butter should all be at room temperature. It helps everything blend smoother and bake more evenly.
Let it rest overnight: The pudding settles into the cake overnight in the fridge, and what you get is the best banana pudding meets cake vibe imaginable.
Customize your crunch: Swap vanilla wafers for Biscoff cookies like in this biscoff banana pudding recipe adds a cozy spice note.
Bonus Baker Tip: How to Add Homemade Soul
We’re all for easy puddings, but if you want to lean into that homemade pudding magic, whip up a quick custard with egg yolks, sugar, and milk on the stove. Add mashed bananas and cool before folding into your whipped topping. Spoon over your cooled cake base. Suddenly it becomes the best banana pudding you’ve ever tasted made from scratch with your heart in it.
What To Serve It With (Or On!)
This cake doesn’t need much to shine, but here are some ideas to complete the experience:
– Serve chilled with a strong cup of coffee or sweet tea.
– Add fresh banana slices right before serving for a little extra drama (and fruit, let’s pretend it’s healthy).
– Want to try a twist? Slice it into squares and freeze for a banana pudding icebox cake moment like I did in these creamy banana crunch bars.
Moist Banana Pudding Cake
Equipment
- 9×13 inch baking dish
- Mixing Bowls
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 package instant banana pudding mix (3.4 oz)
- 2 ripe bananas mashed
- 1 cup whole milk
- 3 eggs
- 1/2 cup butter melted
Toppings
- 2 cups whipped topping
- 1 cup vanilla wafers crushed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Mash the ripe bananas in a large bowl. Add eggs, melted butter, milk, and banana pudding mix. Mix until smooth.
- Add the yellow cake mix and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Let the cake cool completely. Spread whipped topping over the cooled cake and sprinkle crushed vanilla wafers on top.
Notes
- Let the cake cool before adding toppings to prevent sogginess.
- Store in the fridge and serve chilled.
- For a homemade twist, use custard-style pudding instead of instant.
- Freeze the cake (without toppings) for longer storage and top fresh before serving.
FAQS
How do I keep banana pudding cake from getting soggy?
Ah, the age-old banana dessert dilemma! The trick is to let your cake cool completely before topping it. If you add whipped topping or pudding while it’s warm, you’ll create a moisture trap that turns your wafer crunch into mush. Store uncovered in the fridge for the first hour to let it set up nicely.
Can I use homemade pudding instead of instant?
Absolutely, sugar! If you’re in the homemade pudding mood, use a thick, custard-style banana pudding like the one in my Trisha Yearwood-inspired banana pudding cake. Just let it cool before mixing into your batter or layering it on top. The flavor payoff is worth it.
What’s the difference between banana pudding and banana pudding cake?
Banana pudding is usually layered with pudding, bananas, and wafers in a dish—like a trifle. Banana pudding cake, on the other hand, bakes those flavors right into the batter. This cake recipe brings the best of both worlds: soft sponge, rich pudding flavor, and that wafer crunch.
Can I freeze banana pudding cake?
You sure can! Freeze it before topping with whipped cream for best texture. Wrap tightly, and when you’re ready, thaw in the fridge overnight, then top fresh before serving. It’s also a fun way to prep ahead for holidays or family get-togethers.
That First Bite Says It All
You know that moment when you take the first bite and your eyes close on instinct? That’s what this moist banana pudding cake recipe delivers. It’s a hug from the inside. It’s Sunday dinner in dessert form. It’s everything we love about easy banana pudding, banana cake, and comfort food desserts wrapped into one unforgettable bite.
Whether you’re making it for a potluck or a random Tuesday, this is the kind of cake that becomes tradition. Bookmark it, bake it, and make it yours.
