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