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Banana Pudding Cake


For the cake

  • 1 3oz box (not instant) cook and serve banana cream pudding mix
  • 1 5.25oz box vanilla or white cake mix
  • 1/2 cup whole milk
  • 1 cup full-fat sour cream
  • 1/3 cup vegetable oil
  • 3 large eggs
  • Cooking spray

For the frosting

  • 3 cups heavy cream
  • 1 1/4 cups powdered sugar
  • 8 oz full-fat cream cheese, at room temperature
  • 2 tsp vanilla extract

For assembly

  • 2 med ripe bananas - they should not be spotty
  • 1 11oz box divided Nilla Wafers


Making the cake

  • Place the cream cheese for the frosting in a mixing basin and set it aside at room temperature while you make the cake. (Alternatively, use an electric hand mixer with a big bowl.) Place a rack in the upper-middle part of the oven and preheat it to 350°F. Spray 2 (9-inch) round cake pans with cooking spray and line them with rounds of parchment paper.
  • In a large mixing bowl, combine 1 cup full-fat sour cream, 1/2 cup whole milk, 3 egg whites, and 3 tablespoons vegetable oil until smooth. whisk in 1 box cake mix and 1 box banana cream pudding mix until completely combined. Spoon the batter equally among the prepared baking pans.
  • Remove from the oven and let cool for 10 minutes. Then, allow the cakes to cool completely. Make the frosting while you wait for it to set up.

Making the frosting

  • To the bowl of cream cheese, add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract. On medium speed, beat until smooth, 3 to 4 minutes. Reduce the mixer speed to low and slowly pour in 3 cups cold heavy cream. Continue beating until the mixture thickens and becomes smooth, 4 minutes longer. Increase the speed to medium and beat for a light, fluffy frosting that has doubled in volume, 1 to 2 minutes more. Set aside 1 cup of the frosted whipped cream for a small zip-top bag.


  • In a large zip-top bag, put in 3 1/2 cups of the Nilla wafers. Seal the bag fully to allow no air or contents out. Gently crush the Nilla wafers with the bottom of the frying pan or a rolling pin making coarse crumbs. Peel 2 medium ripe bananas and slice them thinly.
  • The cakes will have cooled by now, remove them from the pans. Trim each cake off using a serrated knife. Place one layer of cake with the cut side up onto a cake stand or serving platter. Use one cup of frosting on the one-layer cake and smoothen it into a thin layer using an offset spatula. Top it with sliced bananas and 1 cup of crushed Nilla wafers.
  • Top with the final cake layer. Using the rest of the frosting, cover the top and sides of the cake. Cover the edges of the cake with the remaining crushed Nilla Wafers by pressing a handful of crushed cookies against one side (work your way up from the bottom to top) so they adhere to the frosting. Any pieces that don't stick may be pushed back into the frosting until all sides are completely coated.
  • Snip off one corner of the bag of frosting. Decorate the top of the cake with tiny decorative mounds of frosting. Between each mound of icing, insert a whole Nilla Wafer.
  • The baked cake layers may be tightly wrapped in plastic and frozen for 1 day. The frosting can be kept for up to 2 days if stored in an airtight container. Allow it to come to room temperature before beating again.
  • Store the leftovers in the refrigerator loosely covered in plastic wrap for up to 3 days.