Is there anything Dolly Parton can’t do? Singing, songwriting, acting, charitable work, the lady can do it all… including baking! Dolly’s Banana Pudding Cake is a rich and sumptuous Southern delight starring a tender, golden cake frosted with an ethereally light and creamy whipped buttercream frosting that’s beyond enchanting. Between the cake layer, you’ll find a rich and fruity banana pudding to really highlight the tropical flavor. Don’t forget the vanilla wafer cookies sprinkled on top! Dolly’s Banana Pudding Cake won’t just be travelin’ thru your kitchen; it’ll become a main stay!

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For the cake and filling:

  • 1 (15.25-ounce) package Southern-style banana cake mix
  • 2 cups milk, divided
  • 4 eggs
  • 1/2 cup unsalted butter, melted
  • 1 (3.4-ounce) package vanilla or banana instant pudding mix, divided

For the frosting:

  • 1 cup heavy whipping cream, cold
  • 1/3 cup buttercream frosting
  • 1 large banana, thinly sliced
  • 18 vanilla wafers


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Spray two 8-inch round pans with baking spray.

Step 3 –Blend the cake mix, 1 cup of the milk, the eggs, the melted butter, and 3 tablespoons of the pudding mix in a large bowl using an electric mixer on low speed until it is moistened, about 30 seconds.

Step 4 –Beat the batter on medium speed for 2 minutes.

Step 5 –Divide the batter evenly between the two prepared pans.

Step 6 –Bake the cakes until a toothpick inserted into the center comes out clean, about 26-30 minutes.

Step 7 –Cool the cakes on a wire rack for 15 minutes.

Step 8 –Transfer the cakes from the pans and allow them to cool completely.

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Step 9 –In a small bowl, whisk the remaining pudding mix and the remaining milk together.

Step 10 –Let the pudding mix stand until very thick, about 1 minute.

Step 11 –In a medium bowl, whip the heavy cream using a handheld mixer on high speed until stiff peaks form, about 3 minutes.

Step 12 –Add the buttercream frosting to the whipped cream and mix on low speed until fully combined, about 10 seconds.

Step 13 –Place 1 of the cooled cake layers on a serving plate.

Step 14 –Spread all of the pudding mixture evenly over the cake and top it with 12 slices of the banana.

Step 15 –Crush 6 of the wafer cookies and sprinkle the crushed cookies over the banana layer.

Step 16 –Place the remaining cake on top of the filling, pressing gently to secure.

Step 17 –Frost the entire cake with the whipped cream frosting.

Step 18 –Decorate the top of the cake with any leftover frosting, the remaining banana slices, and the remaining cookies.

Step 19 –Refrigerate for 15 minutes.

Step 20 –Slice and serve.