I am so excited to share this oh so beautiful, crazy delicious from scratch Layered Banana Pudding Cake recipe with you.
Craving banana pudding? But in the mood for cake? Combine them in this easy to create layer cake! As you might predict, the cake consists of creamy banana pudding filling sandwiched between 3 layers of light and fluffy vanilla cake. Come to mama!
This extraordinary cake was developed for the Dixie Crystals website where you can grab this recipe (and more!) while also having the opportunity to follow me (and your other favorite bloggers) for updates when something sweet and new is posted.
And while this recipe may seem a bit labor-intensive, it is worth the effort.
It’s perfect for special celebrations like Mother’s Day, Easter, baby showers, or even family gatherings where banana pudding is traditional. Once you show up with this Layered Banana Pudding Cake though, no one will notice that the usual fare is missing.
Layered Banana Pudding Cake
Cool and creamy banana pudding sandwiched between three layers of light and fluffy vanilla cake in this banana lover's dream.
Ingredients
- For the Cake:
- 3 cups all-purpose flour
- 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 3 eggs
- 1 teaspoon vanilla extract
- For the Banana Cream Filling:
- 1 (3.4 oz) box instant banana pudding mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 (8 oz) package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups half and half
- For the Topping:
- 1 box vanilla wafers
- mint, garnish
Instructions
Preheat oven to 350°F. Line bottoms of three 8-inch round cake pans with parchment paper cut to size and spray with non-stick cooking spray. Set aside.
In a large mixing bowl, combine flour, sugar, baking soda, and salt.
In bowl of a stand mixer add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed until smooth. Add flour mixture a little at a time until fully combined. Equally distribute batter among the 3 baking pans. Bake at 350°F for 20-22 minutes or until a wooden toothpick inserted in the center comes out clean.
Allow cakes to cool for about 10-15 minutes, before removing from pans. Level tops of cakes and place one cake round on a cake stand.
Add pudding mixes, cream cheese, and vanilla extract to a medium-sized bowl and beat until smooth. Gradually add half and half and continue to beat until mixture begins to thicken.
Assemble cake by spreading half of pudding mixture to top of prepared cake layer on cake stand, followed by a layer of vanilla wafers and half of the banana slices. Top with second layer of cake and repeat layers of filling, vanilla wafers, and bananas. Place remaining cake layer on top.
Cover top and sides of cake with whipped topping, using a small offset spatula to smooth. Garnish with vanilla wafers around the bottom edges and a sprig of mint.
Keep refrigerated until ready to eat.
It will become your go-to anytime the occasion calls for a traditional dessert but you want to serve one with a little bit of updated oomph.
If cake is not your thing, this Banana Pudding Trifle features a from scratch pudding that will taste just like your grandmama’s nana’ pudding because it came from mine…. via someone else’s grandmother who can be credited for sharing the recipe with my grandmother some 15 years ago.
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