Banana Pudding Cake with Cream Cheese Glaze

This banana pudding cake is basically banana cream pie baked into a cake! Add in a creamy cheesecake glaze and this is one over the top banana-lovers dream!

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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 using banana pudding mix! You then use fresh bananas to top that with cream cheese icing and it’s perfection!

banana pudding cake on a white cake stand

Homemade Banana Pudding Cake

This decadent banana pudding cake came about after my pistachio pudding cake recipe, once you make one amazing pudding cake its time to try some other varieties!

This is one absolutely fabulous banana cake for banana lovers. The outside becomes slightly crunchy when you let it cool, giving way to an inside that is incredibly moist and banana-flavored.

a slice of banana cake on a white plate

Cream Cheese Glaze

Top this cake with my cream cheese glaze once it has cooled. If you want a more intense banana flavor, add in 1/4 teaspoon banana extract while you are mixing up the glaze.

Tips for The Best Banana Cake

  • Use a standard-size bundt cake pan. Make sure to let the cake cool in the pan.
  • Use bananas that are overripe for the sweetest cake results.
  • Do not overbeat the cake batter as this will cause the cake to fall.
  • Make sure to test the cake around the hollow center of the bundt cake, not just the center. Some pans don’t cook as well around the hollow part.
  • If you underbake this cake, it will fall.

More Delicious Pudding Cakes

More Banana Recipes

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,


Banana Pudding Cake with Cream Cheese Glaze

This banana pudding cake is basically banana cream pie baked into a cake! Add in a creamy cheesecake glaze and this is one over the top banana-lovers dream!
4.93 from 55 votes
Prep Time
15 minutes
Cook Time
55 minutes
Karlynn Johnston


Cake Ingredients

  • ¾ cup unsalted butter softened
  • cups of white granulated sugar
  • one 135 gram package Banana Pudding/Pie Filling cook and serve
  • 4 large eggs
  • 1 ¼ cup whole milk
  • cup oil
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 3 tablespoons cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • one batch cream cheese glaze


  • Preheat the oven to 325°F. Grease and flour a standard Bundt pan, 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 and along the middle hollow area comes out clean. This cake takes a while to bake, have patience.
  • 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!

Recipe Notes

  • Make sure to bake this cake completely or it will fall.

Nutrition Information

Calories: 506kcal, Carbohydrates: 63g, Protein: 5g, Fat: 26g, Saturated Fat: 11g, Cholesterol: 111mg, Sodium: 413mg, Potassium: 261mg, Sugar: 43g, Vitamin A: 645IU, Vitamin C: 0.4mg, Calcium: 127mg, Iron: 1.5mg

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.

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This banana pudding cake is topped with a decadent cream cheese glaze and is the best banana cake you will ever make!

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Melissa Matute says

    Now usually, I am not a fan of banana, but I decided to make this cake. It is now one of my all-time favorites. I’ve made it maybe six or seven times now with the exception of one time every time it comes out great. The taste is amazing. My family loves it. It’s in regular rotation here on Sundays. Oh, and I ordered coconut cream pudding, and made that variation too, another one of my favorites. Thanks for sharing.

  2. Masa says

    I made this exactly. I had to order the cook n serve pudding on line. I bake everything in my toaster over so I watched closely. I did end up with a pan under the bundt cake pan. Only a tiny bit of overflow. The top was pretty crispy so after it cooled, I flipped it to trim off the “burnt” crispy bottom. The cake broke into pieces. I gave my hubby a taste with a slice of banana and maybe too thick cream cheese frosting/glaze. He said it was dry and wasn’t interested in eating more. I was so disappointed. Going to the compost. I haven’t heard from the 2 neighbors that got a bit. 🤞🏼🤞

  3. Julie Duran says

    First commandment of internet recipes …ALWAYS CHECK THE COMMENTS!!!
    Smelled so good baking but overflowed in my oven like a volcano. Set off the smoke alarm. Had to soak the pan overnight. AND run the auto clean on my oven!
    I followed the recipe to the letter. I’m wondering if it’s the type of baking powder used? I used aluminum free. Perhaps double acting? Single acting? 🤷‍♀️ I gave two stars because what I could salvage from the Bundt pan tasted great 😊2 stars

  4. 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?

  5. 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 😊

  6. 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!5 stars

  7. 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

  8. 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.5 stars

      • 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.

  9. 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?

  10. Patti Cardarelle says

    On the banana pudding cake with cream cheese glaze can I use instant banana pudding instead of the cook and serve?

  11. 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!

  12. 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.1 star

  13. 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.

  14. 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!

    5 stars

    • Karlynn says

      Well, I’m super glad you wanted to give it 5 stars!!

  15. 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!4 stars

    • Karlynn says

      Well, I’m super glad you wanted to give it 5 stars!!5 stars

  16. Renata Vlaho says

    I think I’ll make this on the weekend. It looks and sounds delicious. Thank you for sharing.

    5 stars

  17. 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

    5 stars

    • 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

      • 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

  18. Clea Billie Correa says

    Baked this cake a few times now and it’s always a hit!

    5 stars

  19. 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./

  20. 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. 

    5 stars

  21. 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!

  22. 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. 

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