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Banana Pudding Bundt Cake

Last Updated On: January 26, 2024 | Published: January 24, 2024 by Melissa Diamond | 3 Comments
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This delicious Banana Pudding Bundt Cake is as flavorful as it sounds, with soft banana layers, whipped vanilla pudding, vanilla wafers, and whipped cream.

If you are a fan of banana pudding, you will love this cake version!

Banana Pudding Bundt Cake, closeup, sliced.

Key Ingredients

Here's a look of some of the key ingredients for the banana pudding bundt cake. (Find the full recipe card at the bottom of this post!)

  • Unsalted butter: We prefer unsalted so that we know exactly how much salt is in the recipe.
  • Mashed bananas: You'll need 3-4 ripened bananas or this recipe. Peel and mash with a fork. (We used about 1 ⅓ cup)
  • Sugar: We used both white and brown sugar in this recipe. It adds a little sweetness and moisture. Brown sugar contains molasses which adds even more moisture to the cake, as well as a richer flavor.
  • Cake flour contains less protein than all purpose flour, which results in less gluten formation. This makes cakes softer and more tender.
  • Buttermilk also results in a softer, more tender cake as the boost of acidity softens the strands of gluten.
  • Instant Vanilla Pudding combined with heavy cream makes for a thick and flavorful mousse-like filling.
  • Whipped Cream is used as a filling and topping for this dessert.

Why we Love It

There are so many reasons to love this recipe. Here are just a few:

  • Impressive looking yet not difficult to make
  • Wonderful banana flavor (the bundt cake is based in part on our Banana Cream Cake recipe.)
  • This is the bundt cake version of our layered Banana Pudding Cake, another favorite on our site!
  • Perfect birthday cake recipe, potluck cake, and more!

How to Make Banana Pudding Bundt Cake

You can find the full, printable cake recipe card at the bottom of this post. Here is a quick rundown of our steps!

  • Preheat oven to 325 degrees F. Grease and flour a bundt cake pan.
  • In a medium bowl, whisk these dry ingredients: cake flour, baking powder, baking soda and salt for 30 seconds, set aside.
  • In another bowl, add the buttermilk, vanilla and mashed bananas.  Blend and set aside.
Dry and wet ingredients in bowls for banana pudding bundt cake.
  • In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. 
  • Gradually add the white and brown sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. 
  • Add the room temperature eggs one at a time mixing until the yellow of the yolk disappears.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid.  Mix just until well blended- be careful not to over-mix.
Banana Cake Batter mixing.
  • Pour batter into the prepared bundt pan and bake at 325 degrees F for 55-60 minutes or until the top springs back when lightly touched or a toothpick can be inserted and removed with no crumbs or just a few crumbs attached. *Baking times may vary depending on size/type of pan, etc.
Freshly Baked Banana Bundt Cake in Pan.
  • Cool in pan for 10 minutes on a cooling rack before turning out.

Whipped Vanilla Pudding Cream Filling

Rather than make pudding for the filling which would be a bit too soft, we used a whipped "mock mousse" version of vanilla pudding. It has a thick and fluffy consistency while still keeping the delicious flavor of vanilla pudding.

This filling couldn't be easier to put together using instant pudding and heavy cream!

  • Combine the instant vanilla pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined. Then, switch to medium-high speed and whip the pudding until thick and fluffy.
Bowl of Vanilla Cream Filling

Sweetened Whipped Cream

In addition to the vanilla pudding, we also added sweetened whipped cream. We whipped up a quick batch using powdered sugar, a bit of vanilla extract, and whipping cream/heavy cream. However if you'd rather, you can use cool whip.

  • Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes. 
  • Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed. 
  • Mix just until stiff peaks form.
Bowl of whipped cream

Cream Cheese Glaze (optional)

We love desserts with cream cheese, and our banana pudding layer cake and banana pudding cupcakes incorporate cream cheese frosting.

It's a great combination of flavors but in this case is completely optional. We used it as a simple glaze for the top of the cake, before adding the whipped cream topping.

This is a combination of 4 oz cream cheese, powdered sugar, vanilla, and a bit of milk (much like our easy vanilla glaze, but with cream cheese.)

Cake Assembly

Once the bundt cake is cooled and the pudding and whipped cream are made, it is time to put it all together!

  • Carefully slice the bundt cake in half horizontally, moving your knife in and out as you rotate the cake, until you have two halves. I did this step when the cake was room temperature, however some bakers prefer to split the cake when it is partially frozen.
Splitting the bundt cake in half.
  • It is helpful to slide the top half onto a foil-wrapped cake board so that you don't have to pick it up (especially if the cake is room temperature or seems fragile).
  • Place the bottom half onto your cake base or pedestal if you haven't already.
  • Spread or pipe on the whipped vanilla pudding "mousse". We did this with a large star/french tip (8B)for a more decorative look.
  • Cover the entire top of the bottom layer with the vanilla cream, (whether you spread it on or pipe all over)!
Adding the vanilla pudding filling to the bottom layer of the split bundt cake.
  • Next, layer on pieces of vanilla wafers, and whipped cream (reserving enough whipped cream for the top also).
  • The Nilla wafers will soften up as the cake sits. However, if you plan to eat the cake right away, break them into smaller pieces for easier slicing.
  • Add the top layer of the cake by carefully sliding it back on top of the bottom half and filling.
Bottom layer of cake is covered with vanilla pudding cream, vanilla wafers pieces, and whipped cream. The top half of the bundt cake is on a cake board, about to be slid back on top of the cake.
  • Next, add the cream cheese glaze (optional). We did this with a piping bag with the tip snipped away. Then, pipe or dollop whipped cream on top of that, all the way around. Then top with Nilla Wafers.
Adding whipped cream on top of the cream cheese glaze for decoration.

Yum! I just love all of the layers of flavor on display here.

Banana Pudding Bundt Cake on a pedestal.

Here's a peek inside!

Banana Pudding Cake, sliced, on a pedestal.

Recipe FAQs

Yes! Just as with most of our cake recipes (from lemon pound cake to carrot cake and more) this cake freezes perfectly.

Once the bundt cake has cooled down to warm (or room temperature), wrap the the cake tightly in plastic wrap followed by foil. For additional support, you can place the cake on a foil-wrapped cake board if you'd like. Freeze for up to three months!

To thaw, we prefer to move the wrapped cake to the refrigerator the day before we need it, as pound cakes and bundt cakes take longer to thaw.

Then, move to the kitchen counter the next morning and continue to thaw to desired amount for splitting, filling, and decorating.

Yes, this cake should be stored in an airtight container, under a cake dome, or in a sealed bakery box in the refrigerator.

However, we recommend removing it from the refrigerator a couple of hours before serving to allow the cake to warm and soften.

Yes, if you prefer to work with doctored cake mix recipes, we have a great one that would work well. It is our Banana Pecan Bundt Cake. Just leave out the pecans!

More Banana Cakes

If you love banana cake recipes, we've made many over the years! Some of our favorites are Banana Chocolate Chip Cake, Hummingbird Cake, and Easy Banana Cake. We have lots to choose from in our cake recipes section!

Thank you so much for stopping by today! We hope that you enjoy the recipe. Don't miss our full collection of cake recipes as well as hundreds of cake decorating tutorials. We have so many cakes to share with you.

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Banana Pudding Cake, sliced, on a pedestal.

Banana Pudding Bundt Cake

BY Melissa and Bebe
This decadent Banana Pudding Bundt Cake is a delicious twist on a classic recipe! A soft banana bundt cake is split and filled with whipped vanilla pudding, whipped cream, and vanilla wafers!
Prep Time: 1 hour 30 minutes
Cook Time: 55 minutes
Course: Dessert
Servings: 15
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Ingredients

Banana Cake Layers

  • 1 ½ sticks unsalted butter, slightly softened (not room temperature) (170g)
  • 1½ cups white sugar (300g)
  • ½ cup brown sugar (we used light brown) (100g)
  • 3 large eggs, room temperature (place in a bowl of warm water for five minutes if you are in a hurry)
  • 3 cups cake flour (see Note below if you do not have cake flour) (342g)
  • 1 Tablespoon baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon 3g salt (3g)
  • 1 ½ cups buttermilk ( see Note below for buttermilk substitute) (363g)
  • 2 teaspoons vanilla extract (8g)
  • 1 ⅓ cups mashed bananas (approximately 3 medium bananas) (300g)

Vanilla Pudding Cream Filling

  • 1 small box Instant vanilla pudding (we like to sift it) (3.9 oz/96g) (We used Jello-O Brand)
  • 2 cups heavy cream or whipping cream (464g) (add a bit more if it seems too thick.)

Whipped Cream

  • 1 cup heavy cream (240g)
  • ¼ cup powdered sugar (29g)
  • 1 teaspoon vanilla extract (4g)

Cream Cheese Glaze (optional)

  • 4 oz Cream Cheese Softened
  • 2 cups powdered sugar, sifted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Miscellaneous

  • Nilla Wafers Broken into pieces in the filling. Also used on top.

Instructions

  • Banana Cake Layers
  • Preheat oven to 325 degrees F. Grease and flour a bundt cake pan. (We used a 10 inch bundt cake pan which has a baking capacity of 12 cups.) This recipe makes about 8 cups of batter.
  • In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds, set aside.
  • In another bowl, add the buttermilk, vanilla and mashed bananas.  Blend and set aside.
  • In the bowl of your mixer, add the slightly softened butter and mix at medium speed until smooth. 
  • Gradually add the white and brown sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. 
  • Add the eggs one at a time mixing until the yellow of the yolk disappears.
  • With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid.  Mix just until well blended- be careful not to over-mix.
  • Pour batter into the prepared bundt pan and bake at 325 degrees F for 55-60 minutes or until the top springs back when lightly touched or a toothpick can be inserted and removed with no crumbs or just a few crumbs attached. *Baking times may vary depending on size/type of pan, etc.
  • Cool in pan for 10 minutes on a cooling rack before turning out.

Vanilla Pudding Cream Filling

  • Combine the instant vanilla pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined. Then, switch to medium-high speed and whip the pudding until thick and fluffy.
  • If pudding "mousse" is too thick, mix in small amounts of heavy cream to reach desired consistency. Refrigerate until ready to use.

Sweetened Whipped Cream

  • Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes. 
  • Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed. 
  • Mix just until stiff peaks form. (This means that when the mixer is lifted, the whipped cream holds a peak.)

Cream Cheese Glaze (optional)

  • With an electric mixer (we used a hand mixer), add the softened cream cheese to a bowl and mix until smooth.
  • Then, add the powdered sugar, vanilla, and milk.(You can adjust the consistency as needed by adding more powdered sugar to thicken, or a bit more milk to soften.)

Cake Assembly

  • Carefully slice the bundt cake horizontally, moving your knife in and out as you rotate the cake, until you have two halves. I did this step when the cake was room temperature, however many bakers prefer to split the cake when it is partially frozen.
  • It is helpful to slide the top half onto a foil-wrapped cake board so that you don't have to pick it up (especially if the cake is room temperature or seems fragile).
  • Place the bottom half onto your cake base or pedestal if you haven't already. Spread or pipe on the whipped vanilla pudding "mousse". We did this with a large star/french tip (8B)for a more decorative look. Layer on pieces of vanilla wafers, and whipped cream (reserving enough whipped cream for the top also).
  • Add the top layer of the cake. Add the cream cheese glaze (optional). We did this with a piping bag with the tip snipped away. Then, pipe or dollop whipped cream on top of that. (We used a piping bag with the tip snipped away). Then top with the Vanilla Wafers.

Refrigeration

  • This cake should be refrigerated because of the filling and frosting. Remove the cake from the refrigerator about 2-3 hours before serving for best texture and flavor.

Notes

 
  • Substitute for Buttermilk:  To a measuring cup, add 1 Tablespoon plus 2 teaspoons vinegar or lemon juice.  Add milk  to the  1 ½ mark, stir.   Wait 5 minutes and it is ready to use.
  • Substitution for Cake Flour:  Using all purpose flour (plain in the UK)  to make Cake Flour:  For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
  • The Pastry Cream Filling can be made and refrigerated a few days in advance, if you like.
5 from 7 votes (7 ratings without comment)

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3 Comments

    1. Hi Truth Seeker- The recipe calls for 1 1/3 cups mashed bananas in the Banana Cake. You'll find this in the recipe card at the bottom of the post.

      Reply