This Banana Pudding Tres Leches Cake is where classic Southern banana pudding meets a rich, soaked tres leches cake. It's cool, creamy, and melt-in-your-mouth soft with tender vanilla cake, layers of fresh banana slices, and that nostalgic vanilla wafer crunch. Whether you’re feeding a crowd or just craving something nostalgic with a twist, this is the dessert that does both.
Before You Bake, Read This!
💬 The Vibe: Banana pudding meets tres leches in the best way. Soft, creamy, and nostalgic. Every bite tastes like a Southern hug.
🔑 What You Gotta Know: Don’t skip the chill time! The cake needs a few hours in the fridge to soak up all that milky goodness. It’ll be worth the wait.
🍴 Best Bite Alert: Get a little of everything on your fork, soaked cake, banana slice, whipped cream, and a crunchy cookie crumb. Pure joy.
Why You'll Love This Recipe
- Combines two comfort food favorites into one dreamy dessert.
- Perfect for potlucks, cookouts, or Sunday dinner.
- Even better when made ahead and chilled.
- Super easy to pull together with boxed cake or homemade.
Ingredients You'll Need
For the Cake
- Yellow Cake Mix – Use your favorite homemade vanilla cake recipe if you’d like to go fully from scratch.
- Eggs – The amount listed on the box.
- Water – Or as directed.
- Vegetable Oil – Keeps the cake soft and moist.
- Vanilla Extract – Boosts the flavor of the boxed mix.
For the Tres Leches Mixture
- Sweetened Condensed Milk – Adds creamy sweetness.
- Evaporated Milk – Adds richness and body.
- Whole Milk or Heavy Cream – Helps balance the sweetness.
- Banana Extract or Vanilla Extract (optional) – Optional, but enhances the banana flavor.
For the Filling and Topping
- Ripe Bananas – Sliced and layered for that classic banana pudding touch.
- Heavy Whipping Cream – Creates the base of the fresh whipped topping.
- Powdered Sugar – Sweetens the whipped cream just right.
- Vanilla Extract – Adds flavor to the whipped cream.
- Vanilla Wafer Cookies – For texture and a little crunch.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Banana Pudding Tres Leches Cake
Step 1: Bake the Cake
Preheat your oven to 350°F. Grease and lightly flour a 9x13-inch baking dish. Prepare the yellow cake mix according to the box instructions, adding 1 teaspoon of vanilla extract. Pour into your prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean. Let cool for 10–15 minutes.
Step 2: Make the Tres Leches Mixture
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk or cream, and banana (or vanilla) extract.
Step 3: Poke and Soak
Use a skewer or fork to poke holes all over the warm cake, going deep so the milk mixture can soak in. Slowly pour the milk mixture evenly over the top of the cake. Cover and refrigerate for at least 3 hours, overnight is best.
Step 4: Whip the Cream
In a large bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form. Set aside in the fridge until you’re ready to assemble.
Step 5: Assemble and Finish
Once the cake is chilled and the liquid has soaked in:
- Layer sliced bananas across the top of the cake.
- Spread the whipped cream on top.
- Sprinkle crushed vanilla wafers over everything.
- Garnish with a few extra banana slices and whole cookies, if you’d like.
Serve chilled and enjoy every sweet, creamy bite. Enjoy!
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Recipe Variations & Tips
- Make it from scratch: Swap in your favorite scratch-made vanilla or butter cake.
- No banana extract? Vanilla extract works just fine.
- Banana browning tip: If serving later, wait to slice and layer the bananas until just before you add the whipped cream.
- Make ahead: This cake can be fully assembled (except bananas) up to 1 day ahead.
Frequently Asked Questions
Yes! If you’re short on time, Cool Whip or a similar topping works great.
Sure! Shortbread cookies or even graham crackers make a fun twist.
Eventually, yes. For best results, add them just before serving or brush with lemon juice to slow browning.
Freezing isn’t recommended. The milk-soaked texture and bananas don’t thaw well and can become mushy or watery.
Storage Tips
Refrigerate Only: Always store this cake covered and in the fridge. Because of the milk soak, whipped cream topping, and bananas, it must be kept cold.
Best Eaten Within 2–3 Days:
- The cake stays deliciously moist for days.
- The whipped cream holds up well for about 48 hours.
- Bananas can start to brown after 1–2 days, so if possible, add them just before serving for the best look and texture.
To Prep Ahead:
- Make the cake and soak it up to 2 days in advance.
- Whip the cream and slice bananas right before serving (or within a few hours).
- If you must store with bananas already added, brush them lightly with lemon juice to slow browning.
More Dessert Recipes You'll Love
- Easy Banana Pudding Recipe
- Chess Squares
- Strawberry Delight
- Chocolate Delight
- Strawberry Shortcake
- Blackberry Cobbler
Have any comments, questions, or fun twists for this Tres Leches Cake Recipe? Share them below, I’d love to hear!
📖 Recipe
Banana Pudding Tres Leches Cake
Video
Equipment
- 1 9x13-inch rectangle baking dish
- 1 stand mixer or hand mixer
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 skewer or fork
Ingredients
- For the Cake:
- 15.25 ounces box yellow cake mix
- 3 large eggs (or as directed on the box)
- 1 cup water (or as directed on the box)
- ½ cup vegetable oil (or as directed on the box)
- 1 teaspoon vanilla extract
- For the Tres Leche Mixture:
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 cup whole milk or heavy cream
- 1 teaspoon banana extract or vanilla extract (optional)
- For the Topping & Filling:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 3-4 ripe bananas, sliced
- 15-20 vanilla wafer cookies, crushed and divided
- Extra banana slices and whole wafers, for garnish (optional)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish. Prepare the 15.25 ounces of cake mix according to box instructions, adding 1 teaspoon vanilla extract.
- Bake 28–32 minutes, or until a toothpick comes out clean. Let cool for 10–15 minutes.
- In a medium bowl, whisk together 14 ounces condensed milk, 12 ounces evaporated milk, 1 cup whole milk or cream, and 1 teaspoon banana extract (if using).
- Use a fork or skewer to poke holes all over the cake. Slowly pour the milk mixture evenly over the top. Cover and refrigerate for at least 3 hours or overnight.
- In a large bowl, beat 1 ½ cups heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.
- Layer 3-4 ripe banana slices and half the crushed vanilla wafers on top of the soaked cake. Spread whipped cream over the bananas.
- Sprinkle the top of the cake with the remaining vanilla wafers and garnish with more bananas if desired. Store covered in the refrigerator for up to 3 days. Enjoy!
Notes
- Make it from scratch: Swap in your favorite scratch-made vanilla or butter cake.
- No banana extract? Vanilla works just fine.
- Banana browning tip: If serving later, wait to slice and layer the bananas until just before you add the whipped cream.
- Make ahead: This cake can be fully assembled (except bananas) up to 1 day ahead.
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