If there’s one dessert that feels like a warm hug and a church potluck rolled into one, it’s this Southern Banana Pudding Cake. Born from Sunday suppers and mama’s secret recipes, this cake takes everything we love about banana pudding and wraps it up in a moist, crave-worthy slice of cake. Whether you’re new to baking or just want an easy shortcut with a banana box cake, you’re in the right kitchen.
Why You’ll Love This Recipe
- Tastes just like traditional banana pudding, but cake-fied
- Starts with a box mix but ends with homemade love
- Crowd-pleaser for potlucks, holidays, and “just because” days
Gather Your Goodies
This cake comes together with a mix of pantry staples and Southern charm. We’re keeping it real with a shortcut base and boosting flavor every step of the way.
- Banana pudding mix: Adds that nostalgic pudding flavor we all know and love.
- Yellow cake mix: We’re using it as our base, it’s the secret shortcut in this banana pudding cake recipe with yellow cake mix.
- Ripe bananas: Mashed in for real fruit goodness and moisture.
- Eggs, oil, and milk: Classic cake ingredients to bind and enrich.
- Vanilla wafers: Crushed in for crunch and layered Southern magic.
- Whipped topping or banana pudding icing: Your call either way, it’s dreamy.
- Vanilla extract: Adds that back-of-the-spoon warmth.
Baking Up Some Sweet Memories
Alright sugar, pull your hair back and let’s get to baking. Here’s how to make this southern banana pudding cake without breaking a sweat.
Start by preheating your oven to 350°F and greasing a baking pan. In a big ol’ bowl, mix together the yellow cake mix, banana pudding mix, eggs, mashed bananas, milk, oil, and vanilla extract. Stir until the batter’s smooth and dreamy. Pour it into the pan and bake for 35–40 minutes, or until a toothpick comes out clean with a few sweet crumbs.
Let it cool fully before frosting. For the icing, whip up banana pudding mix with cold milk until thickened, then fold in whipped topping. Slather it on the cooled cake and crush vanilla wafers over the top for that iconic crunch. Chill it for at least an hour if you can wait that long!
Watch Out for These Mistakes
Even a seasoned Southern cook can hit a bump or two. Avoid these common banana pudding cake mistakes so your dessert turns out swoon-worthy:
- Skipping the chill: This cake needs time in the fridge to let those flavors marry. Warm cake + cold topping? Not it.
- Overmixing the batter: That’ll toughen your crumb. Stir just until smooth, no more.
- Using underripe bananas: You want soft, speckled bananas for maximum flavor and sweetness.
Little Tricks
If you’re making this for the first time, or the fiftieth, these little nudges make a world of difference. For one, don’t be afraid to punch up the banana flavor with a touch of banana extract just a drop’ll do ya. When making the icing, use cold utensils and bowls to help it firm up better, especially on a warm day. And if you’re feelin’ extra, mix in some cream cheese to the icing for a tangy twist.
For an extra-layered moment, try alternating pudding icing and cake crumbs in mason jars for a pretty, portable treat kinda like the chessmen banana pudding variation that always vanishes first at family gatherings.
Bonus: The Loaf Version
Now if you’re wondering how to turn this into a banana pudding loaf cake—you’re in luck, friend. Just halve the batter and bake it in two greased loaf pans for about 28–30 minutes. It travels well, slices beautifully, and makes a sweet hostess gift or midweek pick-me-up. Wrap it in parchment, tie it with twine, and you’ve got a Southern “thinking of you” gift that says more than words.
How Should You Serve It?
This cake holds its own at birthday parties, Sunday suppers, or just because it’s Tuesday and you deserve dessert. Serve it cold, with a spoonful of whipped cream or an extra drizzle of pudding icing on top. It also pairs beautifully with a cup of coffee or a tall glass of sweet tea. Want to go full comfort? Try serving it next to this banana pudding with caramelized apples for a wild flavor ride.
Southern Banana Pudding Cake That Tastes Like Home
Equipment
- 9×13 Baking Pan
- Mixing Bowls
- electric mixer
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 box banana pudding mix (3.4 oz)
- 3 eggs
- 1 cup mashed ripe bananas about 2–3 bananas
- 1/2 cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
Topping & Layers
- 1 box banana pudding mix for icing
- 1 1/2 cups cold milk for icing
- 1 container whipped topping folded into icing
- 1 cup vanilla wafers crushed, for topping
Instructions
- Preheat oven to 350°F and grease a 9×13 baking pan.
- In a large bowl, combine yellow cake mix, banana pudding mix, eggs, mashed bananas, milk, oil, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out with moist crumbs.
- Allow the cake to cool completely before frosting.
- For the icing: whisk banana pudding mix with cold milk until thick, then fold in whipped topping.
- Frost the cooled cake with banana pudding icing. Sprinkle crushed vanilla wafers on top.
- Chill the cake in the fridge for at least 1 hour before serving.
Notes
- For extra flavor, add a drop of banana extract to the batter.
- Want a loaf version? Split the batter between two loaf pans and bake for 28–30 minutes.
FAQs
How do I make banana pudding cake moist?
It’s all in the ripe bananas and a balanced fat-to-liquid ratio. Use overripe bananas, don’t skip the oil, and don’t overbake. That’s the trick behind this banana pudding cake with yellow cake mix you get structure with just the right softness.
Can I use a banana bread recipe box cake instead?
Sure can, sugar! If you’ve got a banana bread recipe box cake handy, you can use it for a denser, more bread-like base. It’ll taste a little heartier but still oh-so satisfying. Just keep your pudding icing light to balance it out.
What’s the best way to store banana pudding cake?
Fridge all the way. Cover it tightly with plastic wrap and store for up to 4 days. Those vanilla wafers get even better with time, kind of like our favorite Paula Deen chocolate banana pudding.
Can I make banana pudding cake ahead of time?
Absolutely. This cake actually benefits from chill time. Make it the night before, store it in the fridge, and let those layers mingle overnight. You’ll wake up to dessert done right.
A Little Extra Flavor and History
If you’re like me and love to know where your recipes come from, you’ll enjoy this deep-dish look at banana pudding’s Southern roots from Serious Eats. Turns out, banana pudding has been stealing hearts since before our grandmas were even baking, and it evolved with Southern gatherings and Sunday spreads. Knowing that makes every bite a little sweeter, don’t it?
Savor Every Slice
When it comes to Southern Banana Pudding Cake, you’re not just baking a dessert—you’re baking up tradition, comfort, and a whole lotta love. Whether you serve it layered in jars, sliced on plates, or loaf-style for the neighbors, this recipe’s got soul. And just like the best classic banana pudding with condensed milk, it’s better shared. Y’all enjoy now—and don’t forget to sneak a second slice when nobody’s lookin’.
