This post may contain affiliate sales links. Please see our full disclosure policy for details.
If you love banana pudding and moist homemade banana cake, this easy Banana Sheet Cake is the best of both worlds.
It starts with a box of white cake mix, ripe bananas, and warm spices to create a soft, flavorful cake that tastes completely homemade. But the real star of the show is the light and creamy banana pudding frosting.
Made with instant pudding and whipped topping, the frosting is fluffy, full of banana flavor, and the perfect finishing touch to this bakery-worthy dessert.
Top the cake with fresh banana slices right before serving and you have an easy sheet cake that is perfect for birthdays, potlucks, family gatherings, or anytime you have ripe bananas on the counter.
June’s Cake Mix Tip: Cake mix is one of my favorite baking tools because it gives you a reliable base every single time. By adding ripe bananas, spices, and a few pantry staples, you can transform a simple box mix into a bakery-worthy cake that tastes completely homemade.
Table of Contents
Why You’ll Love This Banana Sheet Cake
- Starts with a cake mix for a foolproof dessert that comes together quickly.
- Loaded with ripe bananas for incredible flavor and moisture.
- Warm cinnamon and nutmeg give it that homemade bakery taste.
- Banana pudding frosting adds a light and creamy finish.
- Bakes in a 9×13 pan for easy serving and transport.
- Perfect make-ahead dessert for parties and family gatherings.
Ingredients Needed
- White Cake Mix: This is the base of the cake and keeps things simple and gives you a delicious flavor every time. Vanilla can be substituted for white cake mix in most recipes.
- Baking Soda: Adding baking soda to a cake mix recipe gives the cake extra lift, especially with the weight of the bananas in the batter.
- Cinnamon & Nutmeg: These warm spices complement the banana flavor and give the cake that homemade taste.
- Milk: Used in both the cake and the frosting. I used 2% for both.
- Ripe Bananas: The riper the better. Overripe banana recipes call for bananas with plenty of brown spots to give a deeper banana flavor and a moist texture.
- Banana Cream Instant Pudding: This is what gives the frosting its light, creamy consistency and bold banana flavor. Be sure you’re using instant and not the kind you have to cook!
- Whipped Topping: Folded into the pudding to create a frosting that’s airy and easy to spread.
See recipe card for full information on ingredients and quantities.
Variations
- Add chopped pecans. Fold 1/2 cup of chopped pecans into the cake batter before baking for a nice crunch and a little extra flavor.
- Try toasted coconut. Sprinkle 1/4 cup of toasted coconut over the frosting for a tropical twist.
- Drizzle with caramel. A caramel drizzle over the banana pudding frosting adds a rich touch. I used this same flavor combo in my Banana Walnut Cake!
- Stir in mini chocolate chips. Fold 1/2 cup of mini chocolate chips into the batter before baking. Banana and chocolate go great together in my Chocolate Chip Banana Cream Pie, too.
How to Make Banana Sheet Cake with a Cake Mix
Step 1: To start, mash your bananas in a small bowl until most of the lumps are gone.
Step 2: Whisk together the cake mix, baking soda, cinnamon, nutmeg, and salt in a large bowl. Add the milk, vegetable oil, eggs, and mashed ripe bananas to the dry ingredients, then mix well with a handheld mixer.
Step 3: Spray a 9×13 baking dish with nonstick spray. Pour the batter into the prepared pan and spread it out evenly.
Step 4: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Remove from the oven and allow the cake to cool completely before frosting.
Step 5: To make the frosting, combine the milk and instant pudding mix in a medium bowl and mix with a handheld mixer until combined. Add the whipped topping and fold it in gently until fully incorporated
Step 6: Pour the frosting over the cooled cake and spread it into an even layer. Top with fresh banana slices right before serving.
Expert Tips
- Use bananas with plenty of brown spots for maximum flavor. This is the perfect opportunity for the ripe bananas on your counter to shine.
- Cool the cake completely before adding the frosting. If the frosting is added too soon the frosting will melt into the cake.
- Add fresh banana slices to the top of the Banana Cake with Pudding Frosting right before serving. They will oxidize and turn brown if done too soon.
- Chill the cake for 30 minutes before serving for the best texture. This allows the frosting to set up nicely and creates the perfect cool topping.
Storage and Freezing
Store the frosted Banana Pudding Sheet Cake covered tightly or in an airtight container in the refrigerator for up to 3 days. Keep in mind that the frosting will soften slightly as it sits, and any fresh banana slices on top will brown over time.
If you are making this easy banana cake recipe ahead of time, you may want to wait to add the frosting and banana slices until you are ready to serve.
We do not recommend freezing this cake due to the whipped topping frosting.
Banana Sheet Cake FAQ’s
Yes, yellow cake mix works well in this recipe. The cake will have a more golden color, which is perfect for a banana dessert!
The riper the better. Look for bananas with plenty of brown spots, as they have a deeper, sweeter flavor and will give the cake a moister texture. Bananas that are just barely yellow won’t have as much flavor.
You can, but keep in mind that whipped topping is stabilized, which means it holds its shape well in the fridge for several days. Fresh whipped cream is not stabilized, so the frosting will be looser and may start to weep fairly quickly. If you use homemade whipped cream, plan to serve the cake the same day.
Do you love banana recipes? try these…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Banana Sheet Cake with Banana Pudding Frosting
Ingredients
Banana Sheet Cake
- 1 box white cake mix, {13.25 ounces}
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup milk, {I used 2%}
- ½ cup vegetable oil
- 3 large eggs
- 3 medium ripe bananas, {mashed}
Banana Pudding Frosting
- 1 cup milk, {I used 2%}
- 1 box banana cream instant pudding mix, {3.4 ounces}
- 1 cup whipped topping
Instructions
- Preheat the oven to 350 degrees.
Banana Sheet Cake
- Combine the cake mix, baking soda, cinnamon, nutmeg and salt in a large bowl and whisk to combine. Add the milk, vegetable oil, eggs and ripe bananas to the dry ingredients and mix together using a hand held mixer until well blended {1-2 minutes}.
- Spray a 9×13 baking dish with nonstick spray. Pour the cake batter into the prepared pan and spread out evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few crumbs {but no raw cake batter}. Remove from the oven and allow the cake to cool completely before frosting.
Banana Pudding Frosting
- To make the frosting combine the milk and instant pudding mix in a medium bowl. Mix together using a handheld mixer until combined. Add the whipped topping and fold it into the pudding until completely incorporated, being careful to not deflate the whipped topping.
- Pour the frosting onto the cooled cake and spread out into an even layer. Cut into 16 pieces and top with fresh banana slices right before serving {if desired}.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my favorite way to use the ripe bananas at home.