Banana Pudding Cake
True lovers of both cake and banana pudding will flip for Banana Pudding Cake. It calls for an entire bottle of caramel sauce, which is for sure the best sauce ever!
My favorite banana recipes on the blog are Banana Pudding Shots (featuring banana coconut rum), Banana Pudding Bark (with white chocolate and banana chips), and Banana Pudding Poke Cake (a ridiculously easy cake you can make in a hurry.)
Banana Pudding Cake
You’ll notice this 3-layer cake includes a couple of boxes of French Vanilla cake mix. I’m all for using cake mixes when possible, especially when you have the opportunity to give them a little extra love using great ingredients.
If there is one thing above all else that this cake recipe does, it’s taking a store bought cake mix and turning it into something eye-popping and luscious. No one will ever guess Pillsbury or Better Crocker to be the building block of this dessert.
Do you have a cake leveler?
No shame if not! Most people don’t. If you can pick one up on the cheap and you think you’ll need it again, awesome. If not, try a DIY solution. There are plenty of tutorials online about how to cut the top off the cake with dental floss.
Pro tip: Make sure it’s unflavored dental floss!
Toast your own coconut.
I don’t know why, but I feel like that sentence should somehow be a motivational t-shirt or bumper sticker. LOL!
Toasting coconut is as easy as turning on the oven (325), spreading shredded coconut evenly on the cookie sheet, and baking until it’s all golden brown. Depending upon your oven, you can expect 5-7 minutes – maybe a little longer, maybe shorter. When they are golden brown (after a few good shakes while baking to even it all out) it’s time to come out of the oven.
NOTE: If you are using sweetened coconut, it will get brown quicker because of the sugar. Keep a close eye on the oven.
Banana Pudding Cake
- 2 boxes of French Vanilla cake mix
- 6 eggs
- 2 C water
- 1 C oil
- 3 9 inch round cake pans
- 1 10 inch round cake board
- 1 cake leveler
- 2 C toasted coconut
- 1 bottle of caramel sauce
- 1 Squeeze bottle
- Nilla wafer cookies
Banana Pudding ingredients
- 1 3.4- oz. box of Instant Banana Pudding
- 2 cups of milk
- 1 can sweetened condensed milk
- 1 8- oz. package cream cheese softened
- 1 container Cool Whip
- 1 disposable piping bag
- Vanilla Frosting
- 3 C unsalted sweet cream butter softened
- 6 C powdered sugar
- 3 tsp pure vanilla extract
- 5-7 tbsp heavy whipping cream
- 1 large piping bag with a large star tip
- Preheat oven to 350 degrees and spray cake pans with pam baking spray
- Follow the directions on the back of the cake box to make the batter
- Divide the batter between the three pans
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean
- Once baked, allow to cool completely
- Using a cake leveler, slice off the rounded tops to make the cakes leveled
Banana pudding directions
- Using a large mixing bowl, beat together the banana pudding and milk for about 5 minutes.
- Mix in the Sweetened condensed milk until smooth
- Mix in the cream cheese until smooth
- Fold in the cool whip until smooth
- Scoop the pudding into the piping bag
- Frosting directions
- Using a standing mixer, beat all the frosting ingredients until creamy and stiff peaks
- Scoop into the piping bag
- Building the cake directions
- Place one cake round onto the cake board
- Using the cake frosting, pipe a thick outline around the edge of the cake. This will be the barrier to keep the pudding in the middle
- Pipe pudding into the middle of the cake layer
- Place the second cake layer on top of the first one
- Repeat steps with the frosting and pudding with the second cake layer
- Place the third cake layer on top
- Using the remaining frosting, frost entire cake
- Sprinkle the toasted coconut onto the bottom of the cake
- Pour the caramel sauce into the squeeze bottle and squeeze it along the top edge of the cake that way the sauce drips down along the sides.
- Using the remaining frosting in the piping bag, pipe dollops of frosting along the top
- Sprinkle with toasted coconut and place a Nilla wafer cookie against the frosting dollops
- Place in the fridge for 1 hour to allow the frosting to harden before cutting into slices and enjoying.