Strawberry Banana Pudding Cake
This recipe for Strawberry Banana Pudding Cake is made with angel food cake, banana pudding, strawberry pie filling, and a creamy whipped topping! It’s a fun, no-bake layered dessert with a fruity twist on banana pudding cake!
Strawberry Banana Pudding Cake is a delightful, no-bake dessert with layers of angel food cake with creamy pudding and strawberries! I love how easy this recipe is to make ahead, and store in the fridge for company. Talk about easy entertaining! Think spring and summer, Easter and Mother’s Day, and even Fourth of July for this refreshing dessert.
Pudding cake dessert
This recipe is going to be on repeat all summer long at my house! The flavors blended perfectly, as I’m a lover of “strawberries and banana” in a dessert. Like our Banana Split Dessert. You’ve got to give this one a try!
This fun take on banana pudding (have you tried our trifle with banana pudding from scratch?) is so simple, as uses instant banana pudding. What I also love is that there is NO Cool Whip in this recipe (I’m not a fan), but instead uses real whipped cream!
Can you put pudding between cake layers?
Adding pudding between cake layers is a great way to add moisture and flavor to your cake. Instant pudding mix is a popular choice, as it makes the recipes very quick to make!
And adding layers to a cake also looks impressive! Another tip is you can buy an angel food cake bar (which is like a loaf pan angel cake) at the grocery store. This recipe literally takes minutes to put together.
Why I love this Strawberry Banana Pudding Cake
- Moisture and Flavor: Pudding, especially instant pudding, adds creamy, moist texture and flavors to the cake.
- Super easy to make: It only takes minutes to make and layer this dessert. Pop it in the fridge for easy entertaining.
- Spring & summer entertaining: We love strawberry and banana combined. It just says, “Easter, or Mother’s Day!”
Simple ingredients for Strawberry Banana Pudding Cake
- Angel food cake: we buy it in a premade bar, but you can also make homemade
- Instant banana pudding mix
- Whole milk
- Heavy whipping cream
- A can of strawberry pie filling
- Fresh strawberries, sliced for garnish
For the homemade whipped cream:
- Heavy whipping cream
- Powdered Sugar
- Extracts: use both banana and vanilla
How do you make a layered strawberry banana cake?
- Cut the angel food cake into 1-inch cubes.
- Mix pudding mix with heavy cream and beat on low, until thick.
- Layer half of the angel food cake cubes on the bottom of a 9×13 baking dish, evenly.
- Spread ⅔ of the strawberry pie filling over the top of the angel food cake cubes. It will be sticky and it’s easy to use a spatula for spreading.
- Next, spoon the banana pudding over the strawberry filling, and when it’s all removed from the bowl, spread with a spatula into an even layer.
- Evenly lay down the remaining cake cubes on top of the banana pudding layer.
- Dollop the remaining pie filling over the angel food cake cubes and lightly spread.
- Lastly, spread the whipped over the top in an even layer.
- Refrigerate the pudding cake for up to 4 hours before serving.
Tips and substitutions:
- Buy the angel food cake bar pre-made in local grocery store.
- Use a serrated knife when cutting the cake into cubes.
- Make your own angel food cake if you have the time. Either homemade or storebought works!
- you can use fresh strawberries that you pick up at the local farmers’ market, if you choose.
- Optional to use Cool Whip (but we are not a fan). Making your own whipped cream is by far the best.
- For Fourth of July – top this dessert with both blueberries and strawberries for a patriotic look!
- Swap out the banana pudding and extract with lemon. Yum.
- Use any flavor of pie filling – like blueberry or raspberry.
- Refrigerate the pudding cake for up to 4 hours before serving. This will make it easier to serve!
- Leftovers: Refrigerate any leftovers up to 5 days in the fridge.
Serving a Strawberry Banana Layered Angel Food Cake
Cut the dessert into about 12 pieces and serve! We love this cake for an Easter dessert, served with ham, potatoes, citrus roasted asparagus, buttermilk rolls, and my Aunt Lillian’s strawberry fluff jello salad.
It’s also delicious summer lemon basil chicken kebabs, corn and bacon salad, and this salad. This menu screams summer!
More strawberry dessert recipes to try while you are here:
Get the Recipe:
Strawberry Banana Pudding Cake
Ingredients
- 1 10 ounce angel food cake, premade bar
- 1 3.4 ounce package instant banana pudding mix
- 1 ½ cups whole milk
- 1 cup heavy whipping cream
- 1 21 ounce can strawberry pie filling
Make the cream:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp banana extract
- fresh strawberries, sliced for garnish
Instructions
- Cut the angel food cake into 1-inch cubes.
- In a large mixing bowl, add banana pudding, milk, and heavy cream and beat on low with either your stand mixer or hand mixer. Beat until thick, about 2 minutes.
- Layer half of the angel food cake cubes on the bottom of a 9×13 baking dish, evenly.
- Spread about ⅔ of the strawberry pie filling over the top of the angel food cake cubes. It will be sticky and it’s easy to use a spatula for spreading.
- Next, add spoonfuls of the banana pudding over the strawberry filling, and when it’s all removed from the bowl, spread with a spatula into an even layer.
- Evenly lay down the remaining cake cubes on top of the banana pudding layer.
- Spread the remaining pie filling over the angel food cake cubes, lightly spreading.
- Lastly, spread the whipped over the dessert in an even layer. It might not be perfect, but that is okay.
- Refrigerate the pudding cake for up to 4 hours before serving. This will make it easier to serve!
- Slice the strawberries and garnish before serving. Use a serrated knife to cut the dessert into squares and serve. Or, you can just spoon it into dishes.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
