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True lovers of both cake and banana pudding will flip for Banana Pudding Layered Cake. It calls for an entire bottle of caramel sauce!
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5 from 9 votes

Banana Pudding Cake

Course: Dessert
Author: Jill


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



  • 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.