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Banana Pudding Layer Cake Recipe

Banana Pudding Layer Cake Recipe
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★★★★★

4.9 from 9 reviews

This Banana Pudding Layer Cake is a decadent, crowd-pleasing dessert featuring moist French Vanilla cake layers infused with toasted coconut and layered with creamy banana pudding, caramel sauce, crushed Nilla wafers, and a luscious cream cheese whipped frosting. Perfect for special occasions or any time you crave a rich, fruity, and indulgent treat.

Ingredients

Scale

Cake

  • 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)

Pudding Layer

  • 3.4 ounces Instant Banana Pudding mix
  • 2 cups whole milk
  • 1 can sweetened condensed milk

Additional Layers

  • 16 ounces caramel sauce
  • 5 ounces Nilla wafer cookies

Frosting

  • 8 ounces cream cheese (softened)
  • 8 ounces Cool Whip (thawed)
  • 3 cups unsalted butter (softened)
  • 6 cups powdered sugar
  • 3 teaspoons pure vanilla extract

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, combine the French Vanilla cake mix, eggs, water, and oil. Mix on medium speed until the batter is smooth and well combined.
  2. Add Toasted Coconut: Gently fold 2 cups of toasted coconut into the cake batter, reserving some toasted coconut for garnish.
  3. Bake the Cake: Pour the batter evenly into prepared cake pans. Bake according to the cake mix instructions (usually about 25-30 minutes at 350°F) until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
  4. Make Banana Pudding: In a mixing bowl, whisk the instant banana pudding mix with whole milk until thickened. Then stir in the sweetened condensed milk for extra sweetness and creaminess. Chill in the refrigerator.
  5. Prepare the Frosting: Beat softened unsalted butter and cream cheese together until light and fluffy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Finally, gently fold in thawed Cool Whip for a light, airy texture.
  6. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of banana pudding over the cake. Drizzle caramel sauce over the pudding, then sprinkle crushed Nilla wafer cookies evenly.
  7. Repeat Layers: Add the second cake layer and repeat the pudding, caramel, and Nilla wafer layers as desired.
  8. Frost the Cake: Cover the entire cake with the cream cheese Cool Whip frosting. Garnish the top and sides with the reserved toasted coconut and additional caramel drizzle if desired.
  9. Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow all flavors to meld and the frosting to set perfectly.

Notes

  • To toast coconut, spread unsweetened shredded coconut on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally, until golden brown.
  • You can substitute Cool Whip with homemade whipped cream for a fresher taste.
  • Ensure the cream cheese and butter are softened at room temperature before making the frosting for smooth results.
  • For extra flavor, add a splash of banana extract to the banana pudding layer.
  • This cake is best served chilled and can be stored in the refrigerator for up to 3 days.

Nutrition

Keywords: Banana pudding layer cake, banana cake, layered dessert, French vanilla cake, caramel banana cake, Nilla wafer cake

Find it online: https://spatulaqueen.com/banana-pudding-layer-cake-recipe-2/