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This Banana Pudding Cake With Cream Cheese Glaze has been one of my most popular cake recipes for years now and for good reason – it’s homemade with a little cheat with banana pudding mix!
You use fresh bananas to top that with cream cheese icing and it’s perfection!
Homemade Banana Pudding Cake
Apparently I can’t get away with anything with you guys. Sure, I’m a tease and I post pictures of what I made and promise the recipes soon, but this recipe?
I barely made if off my Facebook Page alive when I teased this one. You wanted this cake and you wanted it NOW.
I totally get that and this is why we all get along so well. I’m glad we have reached an understanding now. I better post my cake recipes right way or you’ll hurt me. Crystal clear.
You know what? You should have gotten all excited about this recipe. I mean, Banana pudding cake? After my pistachio pudding cake that everyone loved it’s no wonder you were forming a lynch mob when I said this recipe was coming next week. Add in the cream cheese icing and it all becomes clear.
This is one freaking amazing cake.
The outside becomes slightly crunchy when you let it cool, giving way to an inside that is so banana-in-your-mouth awesome that you can hardly stand it.
I’m not sure what I just wrote there. The banana made me loopy. Was that even English?
Then that glaze.
I hemmed and I hawed trying to think of what I wanted to top this with. I usually don’t pair cream cheese with banana but for some reason it seemed so darn right that I had to do it.
So I done went and did it and thank goodness I did because it is simply spectacular.
Just when I think that nothing can ever top my other cakes, I go and find a new flavor. You all know how crazy I am about fake banana flavor, it’s an obsession. So when you add the fresh banana to the pudding mix flavor of the cake?
Words fail, people, they totally fail. You are just going to have to make this baby yourself and then let me know what you think.
Using Other Flavors of Pudding
Now, if you haven’t already, check out my Pistachio pudding cake as well, it is seriously fabulous.
Make sure you don’t miss the most popular cake on my website, my Homemade Lemon Pudding Cake. This is the best lemon cake you will ever eat, I kid you not.
Need more recipes to use up bananas? Try my old fashioned banana cream pie, or even plain ol’ banana boats! Heck use them up in a fruit salad!
Happy Friday my dears! I hope you have a fabulous weekend!
Love you more than banana pudding cake,
Karlynn
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Banana Pudding Cake With Cream Cheese Glaze
- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 10
- Calories
- 506
- Author
- Karlynn Johnston
Ingredients
Cake Ingredients
- 3/4 cup unsalted butter softened
- 1 1/2 cups of white granulated sugar
- 1 package of Cook & Serve Banana Pudding/Pie Filling 85- 99 grams
- 4 eggs
- 1 1/4 cup whole milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 teaspoon salt
Cream Cheese Glaze:
- 1 cup confectioners' sugar
- 1/4 cup room temperature cream cheese
- 2 teaspoons lemon juice
- 1/2 teaspoon pure vanilla extract
- dash of salt
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a standard Bundt pan.(the 12 cup capacity)
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside.
- Using an electric mixer on medium speed with a paddle attachment, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.Add in the banana pudding mix and mix on low for 3-4 minutes to dissolve the pudding mix.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Combine the milk, oil and vanilla extract in a large measuring cup or bowl.
- Starting with the dry ingredients, alternate pouring a third of the wet and dry ingredients into the bowl, incorporating thoroughly after each addition. You will end on the wet ingredients. Mix on medium speed for 2 minutes after the last addition.
- Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
- Invert the cake onto a baking rack to cool.
- Mix together the glaze ingredients until smooth & drizzle over the cake, once it's completely cool.
- Top with fresh banana slices right before serving and enjoy!
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
Jean says
Is there even enough flour in this recipe, the wet/liquid to dry ratio is not working. My cake is flowing out of my very large Bundt pan?
Lisa says
So my cake is in the oven and it’s overflowed everywhere. Also looks to be gone down in the middle. I have been baking for many years and never have a issue with recipes and baking. Very disappointed but looks like some of you made the perfect cake 😊
Beth Alford says
This cake is amazing. I haven’t made a cake from scratch in years & this turned out wonderful! The lemon in the thick glaze was a great compliment to the banana flavor. Fantastic!
Kathy says
Where are the ingredients for the banana pudding cream cheese cake? Beautiful Too Creations With Donna, she didn’t state how much sugar or flour to use. She said 1 hr bake 30 -45 min. What temperature?? Thank You
Maureen Wharton says
Why are questions NOT answered? I’ve looked but nowhere do you answer you only comment on complimentary posts. Won’t try this until the questions are answered as they were ones I was going to ask.
Karlynn Johnston says
Because I get hundreds of comments a week on this website, and I just looked at the questions asked and they are all answered in the post. The oil amount is there, I tell you exactly what kind of pudding to use and nothing else, and and I tell you what kind of pan to use and I don’t tell you to use anything else. Follow exactly what I write and the cake will turn out. I literally get hundreds of questions from people who don’t read my posts and the answer is right there for the amount of oil, I tell you what cake pan to use and I tell you the precise type of banana pudding.
April says
You were absolutely rude. Someone may not have the exact type of pan etc, but still want to try the recipe. They feel that you may have some insight as far as substitutes since you know, this is what you do for a living and they may be novices. You seem to only reply to positive comments and ignore everything else. I won’t be returning to your site after seeing the way you treat your readers. You don’t deserve my site traffic.
Patti Cardarelle says
I just packed my bundt pan as I am moving but want to make this week could I use a 13 x 9 x 2?
Patti Cardarelle says
On the banana pudding cake with cream cheese glaze can I use instant banana pudding instead of the cook and serve?
jp says
Yes, what’s the amount for the oil? The amount it says is AcA…A. Looks delicious, can’t wait to make it!
Rachel says
Could the baking powder measurement be incorrect? I made this today and it was a disaster. It overflowed the pan, made a mess in my oven.
Hilda Ramsey says
Your recipe, Banana pudding cake with cream cheese glaze. How much Canola oil is needed? There’s a mistake for the amount.
R. Reynolds says
I am super late, but I made this for my sister’s bridal shower. It was a hit! Everyone loved it! I tried to rate it 5 stars but the website wouldn’t let me for some reason!
Karlynn says
Well, I’m super glad you wanted to give it 5 stars!!
R. Reynolds says
I am super late, but I made this for my sister’s bridal shower. It was a hit! Everyone loved it! I tried to rate it 5 stars but the website wouldn’t let me for some reason!
Karlynn says
Well, I’m super glad you wanted to give it 5 stars!!
Renata Vlaho says
I think I’ll make this on the weekend. It looks and sounds delicious. Thank you for sharing.
Karlynn Johnston says
No problem! Hope you enjoy it!
Mark Wicklund says
I made this this weekend. flpped it over and wasn’t good. BUT tasted great. was going to post a pic but since no top..can’t post topless pics
The Kitchen Magpie says
did it bake all the way and just stick at the end??
Mark Wicklund says
Yup I usually butter and flour a bundt which I should have. Used bargain brand spray. I’ll learn lol
Mark Wicklund says
It looks great upside down haha
Derrick Chism says
Would love to try your banana pudding cake recipe.
The Kitchen Magpie says
Ok as long as my recipe worked and it was your fault, all is good lol!! \U0001f602\U0001f602
Mark Wicklund says
Haha. Never give up I’ll try again
Clea Billie Correa says
Baked this cake a few times now and it’s always a hit!
GigiQuickVoegeding says
I have the banana cake in the oven and watching it over flow in the center. :-( Followed directions and used the correct pan. Glad I made a day early. I just hope it comes out anyway. It smelled so good./
BeckySC says
All in all, a very good recipe however, the lemon juice in the frosting detracted from the “banananess” of the cake. Next time I will either leave it out or use some banana extract.
samcgraw says
Its says to use the cook and serve banana pudding I was just checking to make sure this is correct usually in most recipes it’s the instant pudding ….just wanted to double check,thank you.
shari wheeler says
I would like confirmation about this, as well, if you don’t mind? I’ve never seen a cake recipe that called for the “cook and serve” pudding. It’s truly banana cook and serve pudding and not the instant banana pudding? This cake looks delicious and I’d love to try it!
Jsmith says
The Glaze recipe says “1 confectioners sugar”. One what? Cup or Lb? or box? I love the way it doesn’t run all the way to the plate. It’s just what I am looking for.