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Banana Pudding Layer Cake
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Banana Pudding Layer Cake
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Cool and creamy banana pudding is sandwiched between three layers of light and fluffy vanilla cake in this banana lover's dream. Banana Pudding Layer Cake is perfect for Easter, Mother’s Day, baby showers or any family gathering. 

Prep time
Bake/Cook time
0:20 to 0:22
Plan for

Chill 2+ hours

Serves 10-12
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Banana Pudding Layer Cake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:20 to 0:22
Plan For

Chill 2+ hours

Yield :
Serves 10-12



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


  • 1 box vanilla wafers
  • 2-3 bananas, sliced
  • 1 (16 oz) frozen whipped topping, thawed

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. 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.
  2. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
  3. 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.
  4. 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. 
  5. 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.
  6. 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.
  7. Cover top and sides of cake with whipped topping, using a small offset spatula to smooth. Garnish with additional whipped cream and vanilla wafers around the bottom edges. 
  8. Keep refrigerated. 


Recipe developed for Imperial Sugar by Aimee Broussard @SouthernFromScratch.

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