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Banana Pudding Cake

With Condensed Milk



  • 2 boxes French vanilla cake mix
  • 6 eggs
  • 2 cups water
  • 1 cup oil
  • 3 9 inch cake tins
  • 2 cups toasted coconut
  • 1 bottle caramel sauce
  • 1 squeeze bottle
  • wafer cookies

Banana pudding

  • 1 box instant banana pudding mix
  • 2 cups milk
  • 1 can sweetened condensed milk
  • 1 packet softened cream cheese
  • 1 Cool Whip
  • 1 piping bag (disposable)

Vanilla frosting

  • 3 cups Vanilla frosting
  • 6 cups unsalted cream butter (softened)
  • 3 tsp pure vanilla extract
  • 5-7 tbsp heavy whipping cream
  • 1 large piping bag (star tip)


For the cake

  • Preheat your oven to 350F and spray your cake pans with baking spray to prevent sticking
  • Depending on which cake mix you've bought, follow the instructions on the back of the box
  • Divide the batter evenly between the three prepared cake pans
  • Bake in the oven for around 25-30 minutes (a toothpick should come out clean when placed in the center)
  • Remove from oven and allow to cool on a cooling rack
  • When cooled, use a knife (or cake leveler if you have one) to make the cakes level with one another

For the banana pudding

  • Grab a large mixing bowl and mix the banana pudding and milk together until well combined (around 5 minutes)
  • Now add the sweetened condensed milk and mix until smooth
  • Add the cream cheese. Whip until smooth
  • Fold in the cool whip gradually until mixed well
  • Place the pudding into your piping bag

For the frosting

  • Using a mixer, mix all the frosting ingredients together until you make stiff peaks
  • Put the frosting into a piping bag, ready to pipe

For the cake

  • Place one layer of cake onto a cake board or turntable
  • Grab the prepared cake frosting and pipe an outline around the edges of the cake (be sure it's thick). This is to secure the pudding, it almost works as a barrier
  • Using the piping bag of pudding, pipe the pudding into the center of the cake layer
  • Put the second cake on top of the one you piped
  • Repeat the above steps and place the third cake on top
  • Frost the rest of the cake with the remaining frosting
  • Grab the coconut and sprinkle at the bottom of the cake
  • Using your squeeze bottle, pour in the caramel sauce and place it on the edge of the cake so it drips down
  • Pipe frosting along the top in dollops
  • Add a sprinkling of coconut to the dollops and  a wafer cookie in the middle
  • Leave in the fridge for at least one hour before serving for best results
  • Your cake is ready to enjoy!