Desserts
This banana pudding cookie recipe with cake mix delivers the nostalgic comfort of classic banana pudding in every bite—creamy vanilla layers swirled with cake batter and topped with crushed cookies. 💛 The secret lies in balancing store-bought convenience with homemade texture, creating a dessert that's both effortless and impressive.
No fancy techniques required, just a few simple steps that transform pantry staples into a showstopper.
The magic happens when you fold banana pudding mix into cake batter, creating pockets of creamy filling that melt with every bite. A quick bake ensures the cookies stay tender while the filling stays cool and luscious.
This recipe proves you don't need to be a baker to create restaurant-quality desserts—just follow the layers and let the flavors do the work.
What you'll end up with is a foolproof dessert that's perfect for holidays, potlucks, or satisfying that afternoon sweet tooth. The contrast of soft, cakey layers with crunchy cookie topping creates a texture that's impossible to resist.
Each slice delivers that familiar banana pudding taste with the convenience of a cookie format.
For extra indulgence, add a drizzle of caramel or chocolate ganache between layers. The possibilities are endless, but the base recipe stays simple—just mix, bake, and assemble. Let's get started on this dessert that tastes like a hug in cookie form.
Ingredients for banana pudding cookie recipe with cake mix
Pantry staples and a few special touches create this nostalgic dessert with creamy layers and cookie crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla Cake Mix 🍞 | 1 box | Standard 15.25 oz box |
| Banana Pudding Mix 🍌 | 1 box | 16 oz box preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for best mixing |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Ripe Bananas 🍌 | 1 ½ cups | Mashed, medium-ripe |
| Vanilla Extract 💛 | 1 tbsp | Pure vanilla preferred |
| All-Purpose Flour 🌾 | ½ cup | For extra tenderness |
| Granulated Sugar 🍚 | ¼ cup | For cookie topping |
| Vanilla Bean Paste 💛 | 1 tsp | For streaks, optional but recommended |
| Salted Butter 🧈 | ¼ cup | Cold, cubed for cookie topping |
| Vanilla Wafer Cookies 🍪 | 1 package | About 20 cookies, crushed |
| Heavy Cream 🥛 | ½ cup | Whipped for filling |
The banana pudding mix and cake mix are the heart of this recipe—check expiration dates since they're the shelf-stable stars. For the bananas, medium-ripe (with some brown spots) gives the best flavor. Trader Joe's and Walmart often have the best prices on these mixes in bulk packs. The vanilla bean paste is worth the splurge if you can find it—Williams Sonoma or Amazon carry good quality. If you can't find it, pure vanilla extract works fine, though the streaks won't be as dramatic.
No vanilla bean paste? Vanilla extract plus a pinch of turmeric mimics those pretty streaks. Out of vanilla wafers? Crushed graham crackers work in a pinch, though they won't be as sweet. The butter for the cookie topping needs to be cold and cubed—don't skip this or your topping will get greasy. For the mashed bananas, peeling and mashing by hand gives the best texture, but a food processor works too. The heavy cream should be heavily whipped—almost to soft peaks—for that perfect pudding consistency.
Store the unbaked dough in the fridge for up to 24 hours if prepping ahead. Once baked, these cookies keep well for 3-4 days in an airtight container at room temperature. For extra indulgence, freeze portions for up to 3 months. I like to portion them into single servings so they're perfect for grab-and-go treats. The cookie topping stays crisp if you bake them just until the edges are golden—don't overbake or they'll dry out.
Why You'll Love This Recipe
- No Mixing Madness: I swear by this recipe because it’s basically no work—just dump the cake mix, pudding mix, and a few wet ingredients into a bowl. The dough comes together smoother than my coffee in the morning, and no one will guess it’s this effortless.
- Creamy Crunch Magic: That banana pudding mix? It’s the secret weapon—it turns your cookies into soft, cakey bites with little pockets of vanilla custard flavor. Honestly, the first time I bit into one still warm, I nearly dropped the plate.
- Party in a Pan: These cookies are my go-to for potlucks, kids’ birthdays, or when I need to feed a crowd without stress. Double the dough, bake in batches, and wrap them up—no one will leave with just one. (Yes, even on a Tuesday night.)
- Budget-Friendly Bites: You’re using pantry staples here: cake mix, pudding mix, butter, eggs, milk. No specialty ingredients, no markup—just pure, nostalgic comfort for half the cost of store-bought cookies. My wallet thanks me every time.
Step-by-step instructions for banana pudding cookie recipe with cake mix
Here's how to create layers of creamy banana pudding and vanilla cake mix cookies.
👨🍳 Step 1: Prepare the Banana Pudding Filling
In a medium bowl, combine the 1 box Banana Pudding Mix with the 1.5 cups Ripe Bananas (mashed until smooth) and the 0.5 cup Milk. Mix until fully incorporated—you should see a thick, creamy batter with no dry spots. The mixture should look like a thick pudding consistency, similar to what you'd expect from instant pudding.
Next, fold in the 0.5 cup Heavy Cream (whipped to soft peaks) using a spatula. Be gentle to maintain the airiness of the cream. Set this mixture aside—it will thicken slightly as it sits. This creamy layer is what makes these cookies stand out, so don't rush the mixing process. The filling should be smooth with no lumps, and the whipped cream should be evenly distributed throughout.
🍳 Step 2: Make the Cake Mix Cookie Dough
In a separate large bowl, cream together the 0.5 cup Unsalted Butter (softened) and the 0.25 cup Granulated Sugar until light and fluffy—about 3-4 minutes with an electric mixer. Scrape down the sides of the bowl to ensure even mixing. This step is crucial for creating tender cookies with a good texture.
Add the 2 whole Large Eggs one at a time, mixing well after each addition. Then stir in the 1 tbsp Vanilla Extract and the 1 tsp Vanilla Bean Paste (if using). The vanilla bean paste adds beautiful streaks and an extra layer of flavor. Finally, fold in the 1 box Vanilla Cake Mix and the 0.5 cup All-Purpose Flour until just combined—don't overmix or the cookies will be tough.
🥘 Step 3: Assemble the Cookie Layers
Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, portion out the cake mix dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Press down lightly on each ball with your palm to flatten slightly—this helps them spread evenly in the oven.
Bake for 10-12 minutes until the edges are light golden brown and the centers still look slightly soft. They'll firm up as they cool. While the cookies bake, crush the 1 package Vanilla Wafer Cookies into fine crumbs using a food processor or rolling pin. Set aside.
🍽️ Step 4: Layer and Chill for Creamy Perfection
Once the cookies have cooled slightly (but are still warm), use a spoon to spread a thin layer of the banana pudding filling onto each cookie. Top each with a sprinkle of the crushed vanilla wafer cookie crumbs. The crumbs should be evenly distributed—just enough to add texture without overpowering the creamy filling.
Place the assembled cookies on a wire rack and let them cool completely. Then, transfer them to an airtight container and refrigerate for at least 2 hours (or up to 24 hours). This chilling step is essential—it allows the filling to set properly, creating that perfect creamy texture you're after. The cookies will hold their shape better after chilling, and the flavors will meld beautifully.
⏰ Step 5: Add Final Vanilla Bean Streaks
Before serving, use a piping bag fitted with a small round tip to pipe thin lines of the vanilla bean paste across the top of each cookie. The paste will create elegant streaks that add visual appeal and an extra burst of vanilla flavor. Serve immediately or store in the refrigerator for up to 3 days. These cookies are best enjoyed at room temperature, so let them sit for 10-15 minutes before serving for the perfect texture.
Pro Tips For Making Banana Pudding Cookie Recipe With Cake Mix
- Mix the Dry First: Mix the vanilla cake mix and banana pudding mix together before adding wet ingredients—this ensures even distribution of those little vanilla swirls and pudding flecks. I used to add them separately, and half the time the cookies looked like they’d been hit by a confetti cannon.
- Use Cold Butter: Cut that unsalted butter into small cubes and keep it in the fridge until you’re ready to mix—this prevents the dough from getting greasy and turning out flat. After the third batch where my cookies spread into sad pancakes, I finally got the memo.
- Don’t Overmix: Once you add the eggs and milk, stir just until combined—overmixing makes tough cookies. I know, I know, you want to make sure everything’s smooth, but trust me, the second that dough starts looking like playdough, you’ve gone too far.
- Chill the Dough: Wrap the dough in plastic and refrigerate for at least 30 minutes before baking—this keeps the cookies from spreading and gives you crisp edges. I skipped this once and ended up with cookies that looked like they’d been flattened by a steamroller. Not ideal.
Dietary considerations for these flavors
Gluten-Free Adaptation
For a gluten-free version, swap the vanilla cake mix for a gluten-free vanilla cake mix like King Arthur or Betty Crocker Gluten-Free. Replace the all-purpose flour with 1 cup gluten-free 1:1 baking flour (like Bob's Red Mill or King Arthur Measure for Measure).
The banana pudding mix is typically gluten-free, but always check the label—Jell-O and Betty Crocker brands are usually safe. 💛
Dairy-Free Options
To make this dairy-free, use dairy-free butter (like Miyoko's or Earth Balance) for both the cookie dough and topping. Replace the milk with unsweetened almond milk or oat milk (use the same amount).
For the heavy cream, coconut cream (chilled overnight) works best—whip it to soft peaks before folding into the pudding filling. The vanilla wafers can be swapped for dairy-free graham crackers like Annie's.
Nut-Free Considerations
Most vanilla cake and banana pudding mixes are nut-free, but always verify labels—Betty Crocker and Jell-O typically avoid cross-contamination. For extra safety, prepare the cookies in a nut-free kitchen using dedicated utensils and bowls.
If using vanilla wafers, opt for Nut-Free Vanilla Wafers (check Keebler or Vanilla Wafers labeled as nut-free). The heavy cream and butter are usually nut-free, but always double-check brands like Land O'Lakes or Organic Valley.
Lower Sugar Swaps
Reduce sugar by using a low-sugar vanilla cake mix (like Betty Crocker Low Sugar) and a low-sugar banana pudding mix (check Jell-O Sugar Free or Betty Crocker Low Calorie). Replace half the granulated sugar in the cookie topping with monk fruit sweetener or erythritol (use a 1:1 ratio).
For the mashed bananas, choose sweeter, riper bananas (black spots = more sugar). The vanilla bean paste remains sugar-free, so it won’t affect the reduction. ✨
Egg-Free Adjustments
Replace the 2 eggs in the cookie dough with 2 tbsp ground flaxseed + 6 tbsp water (let sit for 5 minutes to thicken). For the banana pudding filling, use 2 tbsp cornstarch mixed with 1 tbsp water as a binder instead of eggs.
The texture will be slightly denser, but still creamy. Ensure all cake and pudding mixes are egg-free—Betty Crocker Gluten-Free and Jell-O often have egg-free options. 🥚
Nutrition facts
Frequently asked questions
Can I use instant banana pudding instead of the mix?
Yes! Just prepare the instant pudding according to package instructions (usually with milk) and let it cool completely before folding it into the whipped cream. The texture will be slightly firmer but still delicious. For extra creaminess, add an extra 1/4 cup whipped cream to compensate for the thicker pudding consistency.
Why do my cookies taste more like cake than pudding? This usually happens when the banana pudding filling isn't distributed evenly or the cookies are baked too long.
How can I make these cookies ahead of time?
Prepare the entire recipe up to the chilling step, then store the unbaked cookies in an airtight container in the fridge for up to 24 hours. Bake them straight from the fridge (add 1-2 extra minutes to baking time). For fully assembled cookies, they keep well in the fridge for 3-4 days or can be frozen for 3 months. Thaw in the fridge overnight before serving.
Can I skip the vanilla bean paste streaks?
The streaks are decorative but not essential. If you omit them, add 1/2 teaspoon more vanilla extract to the cookie dough for extra flavor. For a different look, try drizzling melted chocolate or caramel between layers instead. The cookie's texture and creamy filling will still shine through beautifully.
What's the best way to store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days. For longer storage, freeze individual cookies wrapped in plastic wrap for up to 3 months. To serve, let them sit at room temperature for 15-20 minutes—this restores the cookie texture and makes the filling more spreadable.