Dessert

Banana Pudding Layer Cake Recipe

ByMaya Arden October 16, 2025October 16, 2025

Introduction

This Banana Pudding Layer Cake is a delightful twist on classic flavors, combining moist French vanilla cake with creamy banana pudding and luscious caramel. Perfect for parties or special occasions, it’s both impressive and irresistibly delicious.

This image shows a slice of three-layer yellow cake on a white plate, placed on a white marbled surface. Each layer of cake is light yellow and soft in texture, separated by two thin layers of creamy yellow filling. The top of the slice is covered with smooth white frosting, sprinkled lightly with small toasted almond flakes. A swirl of whipped cream sits at the top edge of the slice, topped with a single mini cookie. The background also includes a blurred view of the full cake with similar decoration. Photo taken with an iphone --ar 4:5 --v 7

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
3.4 ounces Instant Banana Pudding
2 cups whole milk

1 can sweetened condensed milk
8 ounces cream cheese (softened)
8 ounces Cool Whip (thawed)

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

Step 1: Preheat oven to 350°F (175°C) and spray three cake pans with baking spray.

Step 2: Prepare the cake batter by following the instructions on the cake mix boxes, using eggs, water, and oil as directed.
Step 3: Divide the batter evenly between the three pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Let the cakes cool completely, then level the tops with a cake leveler to create flat layers.

Step 5: For the banana pudding, beat the instant banana pudding mix with whole milk in a large bowl for 5 minutes until smooth.
Step 6: Stir in the sweetened condensed milk until combined, then mix in the softened cream cheese until smooth.
Step 7: Gently fold in the Cool Whip until fully incorporated. Transfer the pudding to a piping bag.

Step 8: For the frosting, beat the softened butter, powdered sugar, vanilla extract, and heavy whipping cream using a mixer until creamy with stiff peaks. Transfer to a piping bag.
Step 9: Place one cake layer on a cake board. Pipe a thick outline of frosting around the edge to create a barrier for the pudding filling.
Step 10: Fill the center with banana pudding, then top with the second cake layer. Repeat the frosting barrier and pudding filling.

Step 11: Place the third cake layer on top and frost the entire cake with the remaining frosting.
Step 12: Sprinkle toasted coconut around the bottom edge of the cake.
Step 13: Pour the caramel sauce into a squeeze bottle and drizzle it along the top edge of the cake, letting it drip down the sides.

Step 14: Pipe dollops of frosting along the top and garnish each with a Nilla wafer cookie and a sprinkle of toasted coconut.
Step 15: Refrigerate the cake for at least 1 hour to allow the frosting to set before slicing and serving.

Tips & Variations

Use fresh bananas in the pudding for extra flavor and texture.

Toast the coconut yourself to bring out a deeper nutty flavor.
Swap caramel sauce for chocolate ganache to add richness.
For a lighter version, use whipped cream instead of Cool Whip in the pudding.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the pudding filling and frosting texture. Before serving, let it sit at room temperature for about 15 minutes for the best flavor and softness.

How to Serve

This cake has two main layers covered with smooth white frosting. The sides have a light yellow sauce dripping down gently over the white frosting. Around the bottom edge, there are small golden crumb pieces. On top, there are eight cream swirls evenly spaced near the edge. Each swirl holds a small light brown cookie. The center top is also sprinkled with the golden crumb pieces. The cake sits on a white plate, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled a day ahead and stored in the fridge. This allows the flavors to meld and the frosting to firm up nicely.

What if I don’t have a piping bag?

You can use a resealable plastic bag with a corner snipped off or spread the pudding and frosting with a spatula instead.

Maya Arden