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Banana Pudding Layer Cake Recipe

Banana Pudding Layer Cake Recipe
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★★★★★

5.2 from 6 reviews

This Banana Pudding Layer Cake is a decadent dessert that combines the classic flavors of banana pudding with a moist French Vanilla cake base. Layered with creamy banana pudding, caramel sauce, crunchy Nilla wafers, and toasted coconut, then topped with a luscious buttercream frosting, it is a show-stopping treat perfect for any celebration or special occasion.

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)

Filling

  • 16 ounces caramel sauce
  • 5 ounces Nilla wafer cookies
  • 3.4 ounces Instant Banana Pudding
  • 2 cups whole milk
  • 1 can sweetened condensed milk

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 two boxes of French Vanilla cake mix with 6 eggs, 2 cups of water, and 1 cup of oil. Using a mixer, blend the ingredients thoroughly until smooth and well combined.
  2. Bake the Cakes: Preheat your oven to 350°F (175°C). Divide the batter evenly among prepared cake pans (typically 3 round pans). Bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
  3. Make the Banana Pudding: In a medium bowl, whisk together the 3.4 ounces of Instant Banana Pudding mix with 2 cups of whole milk. Allow to set according to package instructions until thickened.
  4. Prepare the Filling: Once the cakes are cooled, spread a layer of caramel sauce and sprinkle crushed Nilla wafer cookies between the cake layers. Spread the prepared banana pudding evenly as well, layering the flavors.
  5. Make the Frosting: In a large bowl, beat 3 cups of softened unsalted butter until fluffy. Add 8 ounces of softened cream cheese and continue to beat until smooth. Gradually add 6 cups of powdered sugar and 3 teaspoons of pure vanilla extract, mixing well. Finally, gently fold in 8 ounces of thawed Cool Whip for a light, creamy texture.
  6. Assemble the Cake: Stack the cakes with the pudding and caramel filling layers in between. Cover the entire cake with the prepared cream cheese and buttercream frosting. Sprinkle the reserved toasted coconut on top for garnish.
  7. Chill and Serve: Refrigerate the cake for at least 2 hours to allow the layers to meld and the frosting to set. Slice and serve chilled for the best flavor and texture.

Notes

  • For best results, toast the coconut evenly to enhance its flavor and crunch.
  • Allow the cake layers to cool completely before assembling to prevent the filling from melting.
  • Use full-fat dairy products for a richer taste and smoother texture.
  • This cake can be made a day ahead; just store it covered in the refrigerator.
  • If Nilla wafers are unavailable, vanilla wafer cookies can be used as a substitute.

Nutrition

Keywords: Banana pudding cake, layered cake, banana dessert, vanilla cake, caramel cake, coconut cake, instant banana pudding, creamy cake, party cake, celebration cake

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