2-Layer Chocolate-Banana Pudding Cake

I came up with this as an alternative to bring the same banana pudding to a family gathering when the kids were wanting chocolate cake. Every time I make it there is never any left. I hope you enjoy it as much as we do.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
35 mins
Total Time:
1 hrs 20 mins
1 9-inch layer cake


  • 1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®)

  • 1 ¼ cups water

  • 3 large eggs

  • 1 tablespoon vegetable oil

  • 1 (8 ounce) container frozen chocolate whipped topping, thawed

  • 2 ½ cups milk, divided

  • ¼ cup powdered sugar

  • 1 (3.4 ounce) package instant banana cream pudding mix

  • 1 (3.4 ounce) package instant chocolate pudding mix

  • 5 medium bananas, sliced

  • ½ (11 ounce) box vanilla wafer cookies (such as Nilla®)


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.

  2. Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

  4. While the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.

  5. Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.

  6. Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.

  7. Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.

Nutrition Facts (per serving)

437 Calories
14g Fat
69g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 437
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 58mg 19%
Sodium 579mg 25%
Total Carbohydrate 69g 25%
Dietary Fiber 2g 7%
Total Sugars 40g
Protein 7g
Vitamin C 4mg 22%
Calcium 109mg 8%
Iron 2mg 12%
Potassium 473mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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