If you’re searching for a showstopping dessert that blends nostalgic flavors with creamy decadence, this Banana Pudding Cheesecake Cake is the treat of your dreams. Imagine three gorgeous layers: buttery yellow cake, a smooth and tangy cheesecake center, and a dreamy banana pudding that tastes just like grandma’s but with a fun, indulgent twist. Topped off with fluffy whipped cream and sweet vanilla wafers, this cake spells pure comfort. Whether you’re sharing with friends or celebrating a special occasion, the Banana Pudding Cheesecake Cake is guaranteed to steal the spotlight.
Ingredients You’ll Need
Each ingredient in this Banana Pudding Cheesecake Cake has a starring role, ensuring every bite is moist, rich, and bursting with banana flavor. These aren’t just pantry staples—they’re what make this cake unforgettable!
- Yellow cake mix: This classic shortcut brings a reliable, tender crumb and cuts down on prep time without sacrificing flavor.
- Eggs, oil, and water: The usual suspects for your boxed cake mix to ensure maximum rise and tenderness.
- Cream cheese (softened): Gives the cheesecake layer its signature velvety texture—be sure it’s nice and soft for easy mixing.
- Granulated sugar: Balances out the tanginess of cream cheese and brings the sweetness factor up just enough.
- Large eggs: Essential for binding the cheesecake mix and giving it a luscious, rich profile.
- Vanilla extract: Adds aromatic warmth that ties all the dessert’s layers together.
- Sour cream: A touch of sour cream keeps the cheesecake layer ultra-creamy and oh-so-smooth.
- Instant banana cream pudding mix: The star ingredient for a pudding layer that’s quick, easy, and packed with punchy banana flavor.
- Cold milk: Whips your pudding mix into a silky smooth layer; cold milk sets it up to perfection.
- Whipped topping: This brings fluffy lightness to both the pudding and final cake finish—plus, it’s easy to work with straight from the tub.
- Bananas (sliced): Fresh, ripe banana slices provide a burst of natural sweetness and a pop of color on top.
- Crushed vanilla wafers: These crunchy bites are the surprise textural contrast everyone loves in banana pudding.
- Whole vanilla wafers (for garnish): For that picture-perfect, old-fashioned banana pudding look!
- Lemon juice (optional): A quick dip prevents bananas from browning if you want to keep your cake looking fresh all day.
- Banana extract or mashed banana (optional): If you want to crank up the banana flavor, these additions really make a difference!
How to Make Banana Pudding Cheesecake Cake
Step 1: Prepare the Cheesecake Layer
Kick things off with the rich cheesecake heart of your Banana Pudding Cheesecake Cake. Preheat your oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides—you don’t want any cheesecake heartbreaks sticking behind! In a big bowl, beat softened cream cheese and sugar until dreamy and smooth. Mix in the eggs one at a time, then gently fold in vanilla extract and sour cream for that next-level creaminess. Pour into your prepared pan and bake for about 35–40 minutes, or until just set in the center. Let it cool completely, then refrigerate for at least 4 hours, or overnight if you can resist sneaking a taste.
Step 2: Bake the Cake Layers
While your cheesecake chills, move on to the soft and airy yellow cakes that sandwich it all together. Prepare the boxed cake mix per package instructions, using eggs, oil, and water as called for. Divide the batter evenly between two 9-inch round pans and bake as directed until golden and springy. Give them time to cool completely—warm cakes can melt your pudding and whipped topping layers, so patience pays off!
Step 3: Whip Up the Banana Pudding Layer
In just a couple of minutes, this step will seriously boost your cake’s banana cred. Grab a large bowl and whisk together the instant banana cream pudding mix with cold milk. Once the pudding is thickened, gently fold in a cup of whipped topping to make it extra light and fluffy. Pop it in the fridge to chill until you’re ready to assemble—this helps the flavors come together and the texture firm up beautifully.
Step 4: Assemble Your Banana Pudding Cheesecake Cake
Now comes the fun part: layering! On a cake platter, place the first yellow cake round and spread half of the banana pudding mixture over the top. Next, gently add your cooled cheesecake layer—carefully, so it stays intact. Spread the remaining pudding over the cheesecake, then top with the second cake layer. Frost the entire Banana Pudding Cheesecake Cake with a generous layer of whipped topping for that billowy, inviting finish.
Step 5: Decorate and Chill
To give your masterpiece that classic banana pudding look, arrange sliced bananas and a sprinkle of crushed vanilla wafers on top. Add a few whole wafers for show, pressing them lightly into the whipped topping. Chill the cake for at least 1–2 hours before slicing—this lets all the layers meld and makes cutting much easier. If you’re decorating ahead of time, dip banana slices in lemon juice to keep them bright and beautiful!
How to Serve Banana Pudding Cheesecake Cake
Garnishes
For a stunning, vintage look, crown your Banana Pudding Cheesecake Cake with extra whipped topping swirls, fresh banana slices, and a sprinkle of those crave-able crushed vanilla wafers. A few whole wafers tucked along the edge make it irresistibly charming and evoke that old-school banana pudding vibe everyone loves.
Side Dishes
This cake is rich and flavorful all on its own, but if you want to balance things out, serve with a scoop of vanilla or butter pecan ice cream. Lightly salted nuts or even a fresh fruit salad will enhance the cake’s creamy and sweet banana flavor without overpowering it.
Creative Ways to Present
For a fun twist at parties, cut the Banana Pudding Cheesecake Cake into squares and serve in individual cupcake liners. Or, assemble the whole recipe as a trifle in a big glass bowl, layering cake, cheesecake, pudding, and toppings for a dramatic, scoopable presentation. Even mason jars work—layer everything for a picnic-ready treat that’s as cute as it is tasty!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in the fridge, covered tightly with plastic wrap or in an airtight container. The cake keeps well for up to 3 days, and sometimes tastes even better the next day as the flavors meld. Just be aware that the banana slices on top may brown over time—if looks matter, add fresh fruit just before serving.
Freezing
If you want to make Banana Pudding Cheesecake Cake in advance, you can freeze the cheesecake and cake layers separately (well wrapped) for up to 2 months. Wait to add pudding, whipped topping, and fresh bananas until after thawing and assembling for the best texture and freshness. Freeze slices for grab-and-go treats, or make the whole cake ahead for fuss-free entertaining!
Reheating
This dessert is best enjoyed chilled, so there’s no need to reheat. If your Banana Pudding Cheesecake Cake is coming straight from the freezer, let it thaw overnight in the fridge or for a couple of hours on the counter. That way, each layer returns to its perfect creamy consistency and the flavors shine through.
FAQs
Can I make Banana Pudding Cheesecake Cake ahead of time?
Absolutely! In fact, this cake tastes even better when made a day in advance. Just assemble, frost, and store it covered in the fridge. Hold off on adding fresh bananas and final garnishes until just before serving for maximum freshness.
What’s the best way to prevent bananas from turning brown?
The easiest trick is to lightly dip your banana slices in lemon juice before placing them on the cake. This keeps them looking freshly sliced, without overpowering the sweet banana flavor you want in every bite.
Can I use homemade cake or pudding instead of boxed?
Definitely! If you have a favorite yellow cake or banana pudding recipe, swap those in. The Banana Pudding Cheesecake Cake is all about that magical combination of layers, so feel free to make it your own with homemade components.
What if I don’t have a springform pan for the cheesecake layer?
If you don’t have a springform pan, line a regular 9-inch cake pan with parchment, leaving plenty of overhang for easy removal. Once the cheesecake cools, lift it out gently using the parchment “handles.”
How do I get those perfect, clean layers when slicing the cake?
For bakery-worthy slices, chill the cake thoroughly before cutting and use a sharp, long knife wiped clean between each slice. Taking your time is the secret to seeing every gorgeous layer of your Banana Pudding Cheesecake Cake!
Final Thoughts
Ready to try Banana Pudding Cheesecake Cake for yourself? Every layer promises something a little special—a creamy bite, a bit of crunch, or just a burst of pure banana joy. Give it a whirl for your next occasion and watch everyone swoon over this playful, irresistible cake!
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: American
- Diet: Vegetarian
Description
Indulge in this decadent Banana Pudding Cheesecake Cake, a delightful combination of moist yellow cake, creamy cheesecake, and luscious banana pudding. This show-stopping dessert is perfect for special occasions or whenever you’re craving a sweet treat.
Ingredients
For the Cake Layers:
- 1 box yellow cake mix (plus ingredients listed on box, usually eggs, oil, and water)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup sour cream
For the Banana Pudding Layer:
- 1 box (3.4 oz) instant banana cream pudding mix
- 1½ cups cold milk
- 1 cup whipped topping
For the Assembly and Topping:
- 1½ cups whipped topping
- 1–2 bananas, sliced
- ½ cup crushed vanilla wafers
- Whole wafers for garnish
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour into prepared pan and bake for 35–40 minutes or until center is set. Let cool completely, then refrigerate at least 4 hours or overnight.
- Make the Cake Layers: Prepare yellow cake mix according to package instructions and divide batter evenly between two 9-inch round pans. Bake as directed, then let cool completely.
- Make the Banana Pudding Layer: Whisk together pudding mix and cold milk until thickened. Fold in 1 cup whipped topping. Refrigerate until ready to assemble.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half the banana pudding mixture over the top. Carefully place the cheesecake layer on top, then spread the remaining pudding mixture. Add the second cake layer. Frost the entire cake with whipped topping. Decorate with sliced bananas and crushed vanilla wafers. Garnish with whole wafers if desired. Chill for 1–2 hours before serving.
Notes
- To prevent banana slices from browning, dip them in lemon juice before placing on the cake.
- For a stronger banana flavor, add mashed banana to the pudding mixture or use banana extract.
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