Moist Strawberry Banana Pudding Cake

I never thought about combining pudding and cake until a potluck disaster forced me to get creative. I’d signed up to bring dessert, but the morning of, I realized I had a box of cake mix and some pudding packets about to expire. My original plan had gone out the window.

So I threw them together with some bananas and strawberries I had sitting on the counter, and honestly? It turned into one of those happy accidents. The pudding soaks into the cake and keeps it from drying out, which means you can make it the night before and it actually tastes better the next day. No last-minute stress, and people always go back for seconds.

What Kind of Bananas Should I Use?

For this strawberry banana pudding cake, you’ll want to use bananas that are ripe but still firm. Look for bananas that are yellow with just a few brown spots – they’ll be sweet enough to add great flavor but won’t turn mushy when you layer them in the cake. If your bananas are too green, they’ll taste starchy and won’t give you that classic banana flavor you’re looking for. On the flip side, if they’re too brown and soft, they might break down too much and make your layers soggy. A good rule of thumb is to use bananas you’d be happy eating as a snack on their own.

Options for Substitutions

This recipe is pretty forgiving, so feel free to make a few swaps based on what you have:

• Cake mix: You can use any flavor of cake mix you like – vanilla, yellow, or even strawberry would work great. Just stick with a standard 15-16 ounce box.
• Butter: If you’re out of butter, margarine works just fine as a substitute. You can also use coconut oil for a slightly different flavor.
• Pudding mix: Vanilla pudding is the classic choice, but banana or cheesecake flavored pudding would taste great too. Make sure you’re using instant pudding mix, not cook-and-serve.
• Jar frosting: Store-bought frosting saves time, but homemade buttercream or cream cheese frosting would be even better if you have the time to whip it up.
• Bananas: Make sure your bananas are ripe but still firm – too soft and they’ll turn mushy. If you’re not a banana fan, you can leave them out and add extra strawberries instead.
• Strawberries: Fresh strawberries are best, but thawed frozen strawberries will work if you drain them well first. You could also swap in other berries like raspberries or blueberries.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this dessert is not letting the cake cool completely before poking holes – warm cake will crumble and fall apart, making it impossible to get clean holes for the pudding to fill.

When poking holes, use the handle of a wooden spoon and space them evenly about 2 inches apart, going all the way to the bottom of the pan so the pudding can really soak through.

Don’t skip the chilling time after adding the pudding, as this step allows everything to set properly and prevents a runny mess when you cut into it.

Finally, slice your bananas right before serving and consider tossing them with a little lemon juice to keep them from turning brown, which can make your beautiful dessert look less appetizing within an hour or two.

What to Serve With Strawberry Banana Pudding Cake?

This cake is pretty rich and sweet on its own, so I like to keep things simple when serving it. A scoop of vanilla ice cream on the side is always a good call, especially if you’re serving it warm – the cold ice cream melting into the cake is really good. You could also add a dollop of whipped cream on top for extra creaminess, or serve it with a hot cup of coffee to balance out the sweetness. If you’re feeding a crowd, I sometimes put out some extra fresh strawberries and banana slices on the side so people can add more fruit if they want.

Storage Instructions

Store: Keep your strawberry banana pudding cake covered in the fridge for up to 3 days. The fresh fruit means it’s best enjoyed sooner rather than later, since bananas can brown and strawberries can get a bit mushy after a couple days.

Cover Well: Make sure to use plastic wrap or an airtight lid to keep the cake from drying out and to prevent it from absorbing other fridge odors. The pudding layer especially needs to stay covered so it doesn’t form that weird skin on top.

Serve Cold: This cake is meant to be enjoyed straight from the fridge. The cool, creamy layers are what make it so good, especially on a warm day. Just slice and serve – no reheating needed!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4600-5200
• Protein: 55-70 g
• Fat: 170-200 g
• Carbohydrates: 700-780 g

Ingredients

For the cake:

• 1 box cake mix (I always use Duncan Hines for a moister crumb)
• 4 eggs (room temperature, about 70°F)
• 4 oz unsalted butter (melted and cooled to room temperature)
• 1 1/4 cups milk

For the pudding soak:

• 4 cups milk
• 2 packs banana pudding mix (I prefer Jell-O brand for the best consistency)
• 1 tsp vanilla extract

For the frosting layer:

• 1 jar vanilla frosting (warmed slightly to make it easy to pour)
• 1/4 tsp ground cinnamon

For the topping:

• 5 bananas (sliced into 1/4-inch rounds)
• 20 oz strawberries

Step 1: Prepare the Cake Batter and Bake

• 1 box cake mix
• 4 eggs
• 4 oz unsalted butter
• 1 1/4 cups milk

Preheat your oven to 350°F (or follow the temperature on your cake mix box).

In a large mixing bowl, combine the cake mix, room temperature eggs, melted butter, and 1 1/4 cups milk.

Mix until just combined—don’t overmix, as this keeps the crumb tender.

Pour the batter into a 9×13 inch baking dish and bake according to the package directions, usually 25-30 minutes, until a toothpick inserted in the center comes out clean.

I always use Duncan Hines because it produces a noticeably moister crumb that holds up better when soaked with the pudding mixture.

Step 2: Cool the Cake and Create the Pudding Soaking Layer

• 4 cups milk
• 2 packs banana pudding mix

Remove the cake from the oven and let it cool for 10-15 minutes—it should still be warm but not hot to the touch.

Using a fork or skewer, poke holes every 2 inches across the entire surface of the cake, going about halfway down.

In a medium bowl, whisk together the 4 cups milk and both packs of banana pudding mix until smooth and thickened, about 1-2 minutes.

Pour about 3/4 of this pudding mixture evenly over the warm cake, using the back of a spoon to gently push it into the holes so it soaks throughout.

Step 3: Chill and Prepare the Frosting Layer

• remaining pudding mixture from Step 2
• 1 jar vanilla frosting
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon

Refrigerate the cake for at least 1 hour so the pudding sets and the flavors meld.

While the cake chills, warm the jar of vanilla frosting slightly—about 15-20 seconds in the microwave will make it pourable without melting it completely.

In a small bowl, mix the remaining pudding from Step 2 with the warmed frosting and vanilla extract until smooth, then stir in the ground cinnamon for a subtle warmth that complements the banana and strawberry flavors.

I like to add the cinnamon because it ties the flavors together beautifully without being obvious.

Step 4: Assemble and Serve

• frosting and pudding mixture from Step 3
• 5 bananas
• 20 oz strawberries

Remove the cake from the fridge and spread the frosting-pudding mixture evenly over the chilled cake.

Arrange the sliced bananas and fresh strawberries on top in whatever pattern you prefer—I like to arrange them in a pattern so each slice gets both fruits.

Serve immediately or keep refrigerated until ready to serve, as this cake is best enjoyed cold.

Moist Strawberry Banana Pudding Cake

Delicious Moist Strawberry Banana Pudding Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 57 minutes mins

Servings 12 slices

Calories 4900 kcal

Ingredients

  

For the cake::

• 1 box cake mix (I always use Duncan Hines for a moister crumb)
• 4 eggs (room temperature, about 70°F)
• 4 oz unsalted butter (melted and cooled to room temperature)
• 1 1/4 cups milk

For the pudding soak::

• 4 cups milk
• 2 packs banana pudding mix (I prefer Jell-O brand for the best consistency)
• 1 tsp vanilla extract

For the frosting layer::

• 1 jar vanilla frosting (warmed slightly to make it easy to pour)
• 1/4 tsp ground cinnamon

For the topping::

• 5 bananas (sliced into 1/4-inch rounds)
• 20 oz strawberries

Instructions

 

• Preheat your oven to 350°F (or follow the temperature on your cake mix box). In a large mixing bowl, combine the cake mix, room temperature eggs, melted butter, and 1 1/4 cups milk. Mix until just combined—don't overmix, as this keeps the crumb tender. Pour the batter into a 9x13 inch baking dish and bake according to the package directions, usually 25-30 minutes, until a toothpick inserted in the center comes out clean. I always use Duncan Hines because it produces a noticeably moister crumb that holds up better when soaked with the pudding mixture.
• Remove the cake from the oven and let it cool for 10-15 minutes—it should still be warm but not hot to the touch. Using a fork or skewer, poke holes every 2 inches across the entire surface of the cake, going about halfway down. In a medium bowl, whisk together the 4 cups milk and both packs of banana pudding mix until smooth and thickened, about 1-2 minutes. Pour about 3/4 of this pudding mixture evenly over the warm cake, using the back of a spoon to gently push it into the holes so it soaks throughout.
• Refrigerate the cake for at least 1 hour so the pudding sets and the flavors meld. While the cake chills, warm the jar of vanilla frosting slightly—about 15-20 seconds in the microwave will make it pourable without melting it completely. In a small bowl, mix the remaining pudding from Step 2 with the warmed frosting and vanilla extract until smooth, then stir in the ground cinnamon for a subtle warmth that complements the banana and strawberry flavors. I like to add the cinnamon because it ties the flavors together beautifully without being obvious.
• Remove the cake from the fridge and spread the frosting-pudding mixture evenly over the chilled cake. Arrange the sliced bananas and fresh strawberries on top in whatever pattern you prefer—I like to arrange them in a pattern so each slice gets both fruits. Serve immediately or keep refrigerated until ready to serve, as this cake is best enjoyed cold.