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Banana Cream Pie Cake Recipe

Banana Cream Pie Cake Recipe

A delightful fusion of banana cream pie and moist cake, this Banana Cream Pie Cake recipe is perfect for parties, potlucks, or family gatherings. With layers of soft banana cake, luscious banana cream filling, and fluffy whipped topping, this recipe offers comfort and nostalgia in every bite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 People
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box White cake mix
  • 1 cup Mashed ripe bananas About 2–3 bananas
  • 1 cup Buttermilk Or substitute (see note)
  • 1/2 cup Sour cream
  • 1/2 cup Vegetable oil
  • 4 Egg whites
  • 1 teaspoon Vanilla extract
For the Banana Cream Filling
  • 1 Package Banana pudding mix Instant, 3.4 oz
  • 1½ cup Cold milk Whole or 2% preferred
  • 1 cup Heavy whipping cream Whipped separately
  • ¼ cup Powdered sugar For whipping cream
For the Whipped Cream Topping
  • 1 cup Heavy whipping cream Chilled
  • 2 tbsp Powdered sugar
  • ½ tsp Vanilla extract Optional
Optional Garnish
  • – – Sliced fresh bananas Toss in lemon juice to prevent browning
  • – – Crushed vanilla wafers or graham crackers For crunch

Equipment

  • 1 Oven Preheated to 350°F (175°C)
  • 1 9x13-inch pan Greased and floured
  • 2 Mixing bowls Large and medium
  • 1 Hand mixer Or stand mixer
  • 1 Whisk For pudding
  • 1 Rubber spatula For folding cream

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. Make the Cake Batter: In a large bowl, combine cake mix, mashed bananas, buttermilk, sour cream, oil, egg whites, and vanilla. Beat for 2 minutes until smooth.
  3. Bake for 30–35 minutes or until a toothpick comes out clean. Let the cake cool completely.
  4. Prepare Banana Cream Filling: Whisk pudding mix with milk until thick. In another bowl, whip cream and powdered sugar until stiff peaks form. Gently fold into pudding.
  5. Spread filling over cooled cake. Refrigerate for at least 1 hour.
  6. Make the Whipped Topping: Whip cream, sugar, and vanilla until stiff peaks form. Spread or pipe on top of the banana filling.
  7. Garnish with banana slices and crushed wafers before serving. Enjoy chilled.

Notes

  • Substitute for Buttermilk: Mix 1 cup milk with 1 tbsp lemon juice or vinegar; let sit 5 mins.
  • Storage: Best stored in the refrigerator for up to 3–4 days.
  • Make-Ahead: Can be made a day ahead. Add banana garnish before serving.
  • Freezing: Freeze cake base only. Do not freeze filled/assembled cake.
  • Banana Tip: Coat banana slices in lemon juice to prevent browning.
  • Texture Note: Best served chilled but may be left out for 10–15 mins for softer texture.
  • Calories : 350 kcal (per slice, approx.)