Introduction

This Banana Pudding Layer Cake is a delicious twist on the classic dessert, combining moist vanilla cake, rich banana pudding, and creamy frosting. Toasted coconut and caramel sauce add texture and flavor, making it an irresistible treat for any occasion.

A slice of three-layer light yellow sponge cake with two layers of creamy pale yellow filling in between, topped with a smooth white frosting layer that is sprinkled with light brown almond flakes. On top, there is a generous swirl of white whipped cream, crowned with a small round light brown cookie. The cake slice sits on a white plate with a few almond flakes scattered around, all set against a white marbled texture surface. 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 some for topping)
16 ounces caramel sauce
5 ounces Nilla wafer cookies
3.4 ounces instant banana pudding mix
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

Instructions

Step 1: Preheat the oven to 350°F (175°C) and spray three cake pans with baking spray.
Step 2: Prepare the cake batter according to the directions on the cake mix boxes, combining eggs, water, oil, and cake mix.
Step 3: Divide the batter evenly between the three pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Step 4: Allow the cakes to cool completely, then level the tops using a cake leveler for even layers.
Step 5: To make the banana pudding filling, beat the instant banana pudding mix and whole milk in a large bowl for about 5 minutes until thickened.
Step 6: Mix in the sweetened condensed milk until smooth, then add the softened cream cheese and continue mixing until fully combined.
Step 7: Gently fold in the thawed Cool Whip until the pudding mixture is smooth. Transfer the pudding to a piping bag for easy assembly.
Step 8: For the frosting, beat together the softened butter, powdered sugar, vanilla extract, and heavy whipping cream in a standing mixer until creamy with stiff peaks. Transfer to a piping bag.
Step 9: Place one cake layer on your cake board. Pipe a thick outline of frosting around the edge to create a barrier for the pudding filling.
Step 10: Pipe the banana pudding into the center of the first cake layer within the frosting border.
Step 11: Repeat the frosting barrier and pudding filling with the second cake layer on top of the first.
Step 12: Place the third cake layer on top and frost the entire cake with the remaining frosting.
Step 13: Sprinkle toasted coconut around the bottom edge of the cake.
Step 14: Pour caramel sauce into a squeeze bottle and drizzle it along the top edge of the cake, allowing it to drip down the sides.
Step 15: Pipe dollops of frosting along the top of the cake using the remaining frosting in the piping bag.
Step 16: Garnish each frosting dollop with a Nilla wafer cookie and sprinkle toasted coconut over the top.
Step 17: Refrigerate the cake for at least 1 hour to let the frosting set before slicing and serving.

Tips & Variations

Use homemade vanilla cake batter instead of box mix for a fresher taste.
For a more intense banana flavor, mix in mashed ripe bananas with the pudding filling.
Substitute whipped cream for Cool Whip to create a lighter pudding filling.
Chill cake layers in the fridge before assembling to make piping and layering easier.

Storage

Store the Banana Pudding Layer Cake covered in the refrigerator for up to 3 days. Because it contains cream cheese and pudding, it’s best kept chilled. When ready to serve, you can let slices sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing, as the texture of the pudding and frosting may change.

How to Serve

A slice of three-layer yellow cake is shown on a white plate, each layer separated by pale yellow creamy filling. The cake layers have a soft, airy texture with light brown tones. The top of the slice is covered with smooth white frosting, sprinkled with light toasted almond flakes, and topped with a swirl of whipped cream holding a small whole almond cookie. The background shows a blurred image of the rest of the cake on a white plate, all placed on a white marbled surface. 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, you can assemble the cake a day ahead and keep it refrigerated. This allows the flavors to meld and the frosting to set nicely.

What can I use instead of Nilla wafers?

If you don’t have Nilla wafers, vanilla-flavored cookies or shortbread cookies make great alternatives for decoration and added crunch.