A layer cake with all the flavor of Banana Pudding. Fresh bananas, Nilla wafers, and whipped topping give this Banana Pudding Cake that wonderful down home nanner puddin’ flavor in a more sophisticated form.

to banana pudding pancakes, banana pudding bars, and banana pudding cupcakes. Just about any dessert can be given some banana pudding love!

This Banana Pudding Cake contains 3 layers of cake flavored with mashed ripe banana. In between the layers of cake is really where all the pudding goodness comes in. Layers of Nilla wafers, fresh banana slices, and a thick and creamy pudding mixture made from a box of instant vanilla pudding, cream cheese, and heavy cream.

And of course what would banana pudding be without whipped cream? Butter, confectioners’ sugar and a container of whipped topping are combined to make a creamy, delicious frosting.

I don’t know which part I like better- the creamy banana pudding filling or the heavenly frosting. With all of the filling, this is one tall cake and it can feed an army. Store in the refrigerator. It will keep for 3 to 4 days.

Tips for making this recipe:

In step 8 of the recipe, you are only mixing the dry pudding mix and the cream cheese. DO NOT add milk to the pudding mix and be sure to use INSTANT pudding mix and not the kind that needs to be cooked.
Be sure to use a full 2 cups of mashed banana in the cake batter. Not only does it provide flavor, but it keeps the cake moist.
You could use Banana-flavored Pudding Mix, but the cake may have too much banana flavor. It is a matter of personal preference.