Description
Banana Pudding Cheesecake Cake is a decadent dessert combining layers of fluffy cake, creamy cheesecake, and banana pudding. Topped with fresh bananas and whipped cream, it’s a crowd-pleaser!
Ingredients
Scale
- For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup mashed ripe bananas (about 2 bananas)
- For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- For the banana pudding layer:
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups cold milk
- 1 tsp vanilla extract
- For the topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Fresh banana slices for garnish
- Vanilla wafer cookies (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- For the cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
- For the cheesecake layer: In a large bowl, beat together cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract and sour cream.
- Pour the cheesecake mixture over the cooled cake layers and bake at 325°F (163°C) for 45-50 minutes, or until set and lightly golden on top. Let the cakes cool completely.
- For the banana pudding layer: In a medium bowl, whisk together pudding mix, cold milk, and vanilla extract. Let it set in the refrigerator for 5-10 minutes until thickened.
- To assemble: Place one cake layer on a serving platter. Spread a layer of banana pudding on top, followed by the second cake layer. Spread the remaining banana pudding over the second layer of cake.
- For the topping: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe whipped cream on top of the banana pudding layer.
- Garnish with fresh banana slices and vanilla wafer cookies, if desired. Refrigerate the cake for at least 2 hours before serving to allow the layers to set.
Notes
- For a stronger banana flavor, you can add more mashed bananas to the cake or pudding layers.
- If you prefer, you can use a store-bought vanilla cake mix for the cake layer.
- This cake can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg