True lovers of both cake and banana pudding will flip for Banana Pudding Layered Cake. It calls for an entire bottle of caramel sauce!

Banana Pudding Cake

Course Dessert
Author kitchenfun3sons


Cake Ingredients

  • 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



  1. Preheat oven to 350 degrees and spray cake pans with pam baking spray
  2. Follow the directions on the back of the cake box to make the batter
  3. Divide the batter between the three pans
  4. Bake in the oven for 25-30 minutes or until a toothpick comes out clean
  5. Once baked, allow to cool completely
  6. Using a cake leveler, slice off the rounded tops to make the cakes leveled

Banana pudding directions

  1. Using a large mixing bowl, beat together the banana pudding and milk for about 5 minutes.
  2. Mix in the Sweetened condensed milk until smooth
  3. Mix in the cream cheese until smooth
  4. Fold in the cool whip until smooth
  5. Scoop the pudding into the piping bag
  6. Frosting directions
  7. Using a standing mixer, beat all the frosting ingredients until creamy and stiff peaks
  8. Scoop into the piping bag
  9. Building the cake directions
  10. Place one cake round onto the cake board
  11. 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
  12. Pipe pudding into the middle of the cake layer
  13. Place the second cake layer on top of the first one
  14. Repeat steps with the frosting and pudding with the second cake layer
  15. Place the third cake layer on top
  16. Using the remaining frosting, frost entire cake
  17. Sprinkle the toasted coconut onto the bottom of the cake
  18. 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.
  19. Using the remaining frosting in the piping bag, pipe dollops of frosting along the top
  20. Sprinkle with toasted coconut and place a Nilla wafer cookie against the frosting dollops
  21. Place in the fridge for 1 hour to allow the frosting to harden before cutting into slices and enjoying.