Print

Banana Pudding Layer Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 52 reviews

This Banana Pudding Layer Cake is a decadent and indulgent dessert combining moist French vanilla cake layers with a creamy homemade banana pudding filling, topped with smooth vanilla frosting, toasted coconut, caramel drizzle, and Nilla wafer cookies. Perfect for special occasions or any time you crave a rich, layered treat.

Ingredients

Cake Ingredients

  • 30.5 ounces French Vanilla cake mix (two boxes)
  • 6 eggs
  • 2 cups water
  • 1 cup oil
  • 2 cups toasted coconut (reserve a bit for topping)
  • 16 ounces caramel sauce
  • 5 ounces Nilla wafer cookies

Banana Pudding Ingredients

  • 3.4 ounces Instant Banana Pudding mix
  • 2 cups whole milk
  • 1 can sweetened condensed milk (14 oz)
  • 8 ounces cream cheese, softened
  • 8 ounces Cool Whip, thawed

Vanilla Frosting Ingredients

  • 3 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 3 teaspoons pure vanilla extract
  • 5-7 tablespoons heavy whipping cream
  • Sprinkle toasted coconut on top

Instructions

  1. Prepare Cake Batter: Preheat your oven to 350°F (175°C) and spray three cake pans with baking spray. Following the instructions on the cake mix boxes, combine the cake mix, eggs, water, and oil to make the batter.
  2. Bake Cake Layers: Divide the batter evenly among the three pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool completely.
  3. Level Cakes: Use a cake leveler or a serrated knife to slice off the rounded tops, creating flat, even cake layers for easy stacking.
  4. Make Banana Pudding: In a large mixing bowl, beat the instant banana pudding mix and whole milk for about 5 minutes until thickened. Add sweetened condensed milk and cream cheese, mixing until smooth and creamy. Fold in the thawed Cool Whip carefully until incorporated. Transfer the pudding to a piping bag.
  5. Prepare Vanilla Frosting: Using a standing mixer, beat the softened butter until creamy. Gradually add powdered sugar and continue to beat. Mix in vanilla extract and heavy whipping cream, adjusting the cream until you achieve stiff, creamy peaks. Transfer frosting to a piping bag.
  6. Assemble Cake Layers: Place one cake layer on your cake board or serving plate. Pipe a thick outline of frosting around the edge of the layer to act as a barrier. Pipe the banana pudding filling into the center within the frosting border.
  7. Continue Layering: Place the second cake layer on top and repeat the frosting border and pudding filling process. Top with the third cake layer.
  8. Frost the Cake: Use the remaining vanilla frosting to cover the entire cake smoothly.
  9. Add Toppings: Sprinkle toasted coconut around the bottom edge of the cake. Fill a squeeze bottle with the caramel sauce and drizzle it along the top edge of the cake, allowing it to drip down the sides. Pipe dollops of frosting on top, decorate each dollop by placing a Nilla wafer cookie against it, and sprinkle toasted coconut generously over the top.
  10. Chill and Serve: Place the finished cake in the refrigerator for at least 1 hour to allow the frosting to set and flavors to meld. Slice and enjoy this rich, creamy banana pudding layer cake.

Notes

  • Ensure cakes are completely cooled before leveling and assembling to prevent pudding from melting.
  • Use softened cream cheese and butter at room temperature for smooth, lump-free batter and frosting.
  • Adjust heavy cream quantity in frosting to reach desired consistency — more for looser frosting, less for stiffer peaks.
  • To toast coconut, spread it evenly on a baking sheet and toast at 350°F for about 5-7 minutes, stirring occasionally, until golden brown.
  • For easier assembly, chill cake layers briefly before frosting.

Find it online: https://deliciousyum.com/banana-pudding-layer-cake-recipe/