Easy Banana Cream Cake

This Easy Banana Cream Cake combines moist banana-infused sponge layers with creamy banana pudding, whipped topping, crushed vanilla wafers, and cheerful decorations. Perfectly suited for parties, birthdays, or just because, it’s a festive dessert bursting with tropical flavor and vibrant color.

Why You’ll Love This Recipe

This cake takes everything you love about banana pudding and transforms it into a light, fluffy, and showstopping layered dessert. It’s incredibly easy to make thanks to the shortcut of boxed cake mix and instant pudding, yet looks and tastes like something from a bakery. The sweet banana flavor pairs perfectly with whipped cream and vanilla wafers, while the bright yellow glaze and rainbow sprinkles add an eye-catching finish. It’s a fun, family-friendly cake that’s sure to become a go-to favorite for any celebration.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 box yellow cake mix (plus ingredients listed on the box)
• 2 ripe bananas, mashed
• 1 package (3.4 oz) instant banana cream pudding mix
• 1 ½ cups cold milk
• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup vanilla wafers, crushed
• 2–3 fresh bananas, sliced (for topping)
• 1/2 cup yellow glaze or white chocolate ganache (tinted yellow)
• Rainbow sprinkles and pink whipped topping for decoration

Directions

1. Prepare the Cake Layers
   • Preheat oven to 350°F (175°C).
   • Grease and flour two 8-inch round cake pans.
   • Prepare the yellow cake mix as directed on the box, then stir in the mashed bananas.
   • Divide the batter evenly between the two pans.
   • Bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool completely.
2. Make the Banana Cream Filling
   • In a medium bowl, whisk together the instant pudding mix and cold milk until thickened (about 2–3 minutes). Chill for 5–10 minutes.
   • In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
   • Fold half of the whipped cream into the chilled banana pudding to create a light banana cream.
3. Assemble the Cake
   • Place one cake layer on a serving plate. Spread the banana cream mixture over the top.
   • Sprinkle with crushed vanilla wafers.
   • Top with the second cake layer.
4. Frost and Decorate
   • Frost the entire cake with the remaining whipped cream.
   • Drizzle yellow glaze or tinted ganache over the top edges, allowing it to drip down the sides.
   • Pipe pink whipped topping decoratively on top.
   • Garnish with fresh banana slices and rainbow sprinkles.

Servings and timing

Servings: 12 servings
Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Calories per serving: Approximately 410 kcal

Variations

• Tropical Twist: Add crushed pineapple to the filling for a banana-pineapple fusion.
• Graham Cracker Swap: Substitute vanilla wafers with graham cracker crumbs for a different texture.
• Mini Cakes: Use the batter to make cupcakes or mini layer cakes for individual servings.
• Chocolate Drizzle: Replace the yellow glaze with melted chocolate for a more decadent finish.
• Nutty Crunch: Add chopped walnuts or pecans between layers for extra crunch.

Storage/Reheating

Store the assembled cake in the refrigerator, loosely covered, for up to 3 days.
Because of the fresh bananas and whipped cream, it’s best enjoyed within 24–48 hours.
Do not freeze once fully assembled, but cake layers and filling can be made in advance and stored separately.

FAQs

Can I use homemade cake instead of a box mix?

Yes, any yellow or vanilla sponge cake recipe can be substituted for the boxed mix.

Can I make this a day in advance?

Yes, just wait to garnish with bananas and sprinkles until shortly before serving.

How do I prevent the banana slices on top from browning?

Brush them lightly with lemon juice to slow oxidation.

What kind of glaze should I use?

Use a store-bought yellow glaze or make a simple ganache with white chocolate and cream tinted with yellow food coloring.

Can I use whipped topping instead of homemade whipped cream?

Yes, store-bought whipped topping can be used for convenience.

Is this cake overly sweet?

It’s sweet but balanced, thanks to the light whipped cream and slightly tart banana.

Can I turn this into a sheet cake?

Yes, bake the batter in a 9×13-inch pan and layer the pudding and toppings over it.

Is the pudding layer stable enough to hold the cake?

Yes, once combined with whipped cream and chilled, it’s stable and easy to slice.

Can I make this dairy-free?

Use dairy-free milk, pudding mix, and whipped topping alternatives as needed.

What’s the best way to slice this cake cleanly?

Use a long, sharp knife and wipe it clean between cuts for neat slices.

Conclusion

Easy Banana Cream Cake is a bright and cheerful dessert that tastes as good as it looks. With layers of banana pudding, light whipped cream, and soft cake, it delivers the comforting flavor of banana cream pie in a festive, layered presentation. Whether you’re celebrating a birthday or just treating your family to something special, this fun and flavorful cake is sure to be remembered.

---

Print