If you’re a fan of Southern comfort desserts, prepare to fall head over heels for this Banana Pudding Cheesecake Cake Recipe. Imagine the fluffiest banana cake, rich cheesecake, creamy banana pudding, and clouds of homemade whipped topping, all layered with crisp vanilla wafers and crowned with fresh banana slices. Every forkful is a celebration of textures and tastes—think party showstopper meets soulful homemade delight. Whether it’s for a festive gathering or a weeknight treat, one thing’s for sure: this mashup of banana pudding and cheesecake will have everyone begging for seconds.
Ingredients You’ll Need
This Banana Pudding Cheesecake Cake Recipe is pure nostalgia with an elevated twist, and it all starts with kitchen staples. Each ingredient has a delicious job to do, coming together to create a cake that’s moist, rich, creamy, and gloriously banana-forward.
- Cream Cheese (16 ounces, softened): The heart of the cheesecake layer adds velvety richness and slight tang.
- Granulated Sugar (2 cups total): Used in both cake and cheesecake for assertive sweetness without overpowering the natural banana flavor.
- Large Eggs (5, divided): Essential for structure, richness, and binding all the layers seamlessly together.
- Vanilla Extract (2 teaspoons): Deepens the flavor, making everything warmer and more indulgent.
- All-Purpose Flour (2 cups): Provides structure for the fluffy banana cake layers.
- Baking Powder & Baking Soda (1.5 teaspoons + 0.5 teaspoon): Ensures a beautifully risen, light texture.
- Salt (0.5 teaspoon): Enhances every bite and balances the sweetness.
- Unsalted Butter (0.5 cup, softened): Delivers flavor and moistness to the cake layers.
- Vegetable Oil (0.5 cup): Keeps the cake supremely soft and tender.
- Ripe Bananas (3, mashed): Don’t skimp—these add natural sweetness and aroma to the cake.
- Buttermilk (0.5 cup): Gives the cake a lovely tang and helps with a melt-in-your-mouth crumb.
- Instant Banana Pudding Mix (3.4 oz box): Quick, convenient, and packed with banana flavor for the pudding filling.
- Cold Milk (1.5 cups for pudding): Activates the pudding mix to create a smooth, thick filling.
- Whipped Topping (0.5 cup): Lightens the banana pudding filling for extra creaminess.
- Heavy Whipping Cream (1.5 cups): Whips up into a plush and dreamy topping for finishing the cake.
- Powdered Sugar (0.25 cup): Sweetens the whipped topping with a fine finish.
- Vanilla Wafers (1 cup, crushed): Brings in classic banana pudding crunch and old-school flavor.
- Banana Slices (optional, for garnish): A fresh, pretty finishing touch—slice just before serving for the brightest look.
How to Make Banana Pudding Cheesecake Cake Recipe
Step 1: Prepare the Pans and Preheat the Oven
Start by preheating your oven to 325°F. Grease and line three 8-inch round cake pans with parchment paper—this step means your beautiful cake layers will pop right out, so don’t skip it! Separate pans are key for even baking and perfect layering later.
Step 2: Make the Cheesecake Layer
In a medium bowl, beat softened cream cheese and sugar together until they’re completely smooth and creamy. Add the eggs one at a time, blending well after each addition, then mix in the vanilla. Pour this lush cheesecake batter into one of the prepped pans. Bake for 35–40 minutes, or until the center is just set. Let it cool completely, then refrigerate—the chill makes it easier to handle and gives it that classic creamy density.
Step 3: Bake the Banana Cake Layers
Now, boost your oven up to 350°F. Whisk together the flour, baking powder, baking soda, and salt in a bowl. In a larger bowl, cream together the butter, oil, and sugar until the mixture turns pale and fluffy—it’s worth the extra minute or two for maximum lightness. Add eggs one by one, mixing after each, then blend in the vanilla and mashed bananas. Gently fold in the dry ingredients, alternating with buttermilk, until just combined. Divide this golden batter between your remaining two pans and bake for 25–30 minutes. When a toothpick comes out clean, you’re all set! Cool completely before moving to assembly.
Step 4: Whip Up the Banana Pudding Filling
For that classic banana pudding flavor, whisk the instant pudding mix with cold milk for 2–3 minutes. It’ll thicken up like magic. Then, gently fold in the whipped topping, giving you a creamy, dreamy filling that’s perfect for layering. Pop the bowl into the fridge until you’re ready to use it, so it firms up even more.
Step 5: Make the Whipped Topping
Pour the heavy cream into a chilled bowl, add powdered sugar and vanilla extract, and beat until stiff peaks form. Homemade whipped cream is practically a love letter in dessert form—fluffy, lightly sweet, and so much better than store-bought.
Step 6: Assemble the Banana Pudding Cheesecake Cake Recipe
It’s time for the grand assembly! Place a banana cake layer on your serving platter. Spread on half of the banana pudding filling and sprinkle with half the crushed vanilla wafers. Next, carefully position the cheesecake layer on top. Repeat the pudding and wafer step. Add the final banana cake layer and coat the entire cake in your fresh whipped cream topping. Garnish with slices of banana and extra wafers if you like, then chill for at least 2 hours. This rest time lets the flavors blend and ensures perfect, sliceable layers.
How to Serve Banana Pudding Cheesecake Cake Recipe
Garnishes
A beautiful finish makes all the difference for the Banana Pudding Cheesecake Cake Recipe. Just before serving, decorate with a generous sprinkle of crushed vanilla wafers and a few fresh banana slices. For something extra special, drizzle a little caramel sauce or add delicate dollops of whipped cream—each finishing touch nods to the cake’s Southern banana pudding roots.
Side Dishes
Because the cake is rich and showstopping, keep sides on the lighter or more refreshing side. Offer a platter of seasonal berries, a simple vanilla bean ice cream, or even a crisp, cold glass of milk. Coffee or sweet tea also make perfect sipping companions that won’t compete with the cake’s bold flavors.
Creative Ways to Present
Let your creativity shine! You can assemble this cake in a glass trifle dish for a stunning, see-through effect, or serve individual slices on vintage dessert plates with an extra dusting of wafer crumbs. For parties, try cutting the cake into petite squares and presenting them as hand-held dessert bites—mini forks optional but highly recommended.
Make Ahead and Storage
Storing Leftovers
To keep your Banana Pudding Cheesecake Cake Recipe tasting fresh, store leftovers covered in the refrigerator for up to three days. The bananas on top may brown a little, so if you’re planning ahead, add fresh slices just before serving for the best appearance.
Freezing
If you’d like to freeze slices or even half the cake, wrap each portion tightly in plastic wrap and a layer of foil to prevent freezer burn. The cake (minus banana garnish) will keep beautifully for up to a month. Thaw overnight in the fridge for best results and wait to add bananas and extra wafers until serving.
Reheating
This cake is best served chilled or at room temperature, so you won’t need to reheat it. If refrigerated, let slices sit out for about 10–15 minutes before enjoying so the textures soften up and all those luscious layers shine.
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cheesecake and banana cake layers the day before, then wrap and refrigerate them. Assemble the cake the day you’ll serve it—it gives the whipped cream topping and garnishes their freshest finish.
How can I keep the banana slices from browning?
Brush banana slices with a little lemon juice or wait to slice and add them until just before serving to keep them bright and pretty.
Can I use store-bought whipped topping instead of making my own?
You can substitute store-bought whipped topping for the homemade version in a pinch, though homemade whipped cream adds an unmatched fresh flavor and texture to the Banana Pudding Cheesecake Cake Recipe.
What if I don’t have buttermilk?
No problem! Stir 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup regular milk, let it sit for 5 minutes, and you have an easy homemade buttermilk substitute that will work just fine.
Is it possible to make this recipe gluten-free?
Yes! Simply use a 1:1 gluten-free all-purpose flour blend in the cake layers and check that your vanilla wafers and pudding mix are certified gluten-free.
Final Thoughts
If you’re searching for a next-level showpiece dessert, give this Banana Pudding Cheesecake Cake Recipe a try. It’s a wonderful mashup of nostalgia, comfort, and undeniable Southern charm. Gather friends or family, slice into those creamy, banana-packed layers, and enjoy every decadent bite—there’s truly nothing else quite like it!
Print
Banana Pudding Cheesecake Cake Recipe
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes plus chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Banana Pudding Cheesecake Cake recipe. Layers of moist banana cake, creamy cheesecake, and luscious banana pudding come together in a Southern-inspired treat that will delight your taste buds.
Ingredients
For the Cheesecake Layer:
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Banana Cake Layers:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1/2 cup buttermilk
For the Banana Pudding Filling:
- 1 (3.4 oz) box instant banana pudding mix
- 1 1/2 cups cold milk
- 1/2 cup whipped topping
For the Whipped Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Additional Layers:
- 1 cup vanilla wafer cookies crushed
- banana slices for garnish (optional)
Instructions
- To make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour into prepared pan and bake at 325°F for 35–40 minutes. Cool and refrigerate.
- To make the banana cake layers: Whisk dry ingredients. Beat butter, oil, and sugar; add eggs, vanilla, bananas. Alternate dry ingredients and buttermilk. Divide batter into pans and bake at 350°F for 25–30 minutes. Cool.
- To make the banana pudding filling: Whisk pudding mix and milk until thick. Fold in whipped topping and refrigerate.
- To make whipped topping: Beat cream, sugar, and vanilla until stiff peaks form.
- To assemble the cake: Layer cake, pudding, wafers, cheesecake. Frost with whipped cream. Garnish with banana slices and wafers. Chill before serving.
Notes
- Assemble just before serving to keep banana slices fresh.
- Store leftovers in the fridge for up to 3 days.
- Drizzle with caramel for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 44g
- Sodium: 340mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
