BANANA PUDDING COOKIE BUTTER CHEESECAKE CAKE
I've created this Banana Pudding Cookie Butter Cheesecake Cake by layering soft banana cake with a no-bake creamy cheesecake filling, silky banana pudding, and the rich, warm spice of cookie butter. It's the ultimate dessert that combines three beloved flavors into one show-stopping cake that's surprisingly simple to make.
Ingredients
- 1 box of vanilla cake mix
- ½ cup butter, melted
- 1 cup milk
- 2 ripe bananas, mashed
- 1 cup cookie butter
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup banana pudding mix
- ¼ cup crushed vanilla wafer cookies (optional, for topping)
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Prepare the cake mix according to the package instructions, adding the mashed bananas and milk into the batter. Pour the batter evenly into the prepared pans. Bake for 22-25 minutes or until a toothpick comes out clean. Let the cakes cool completely.
Make the Cookie Butter Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and cookie butter until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cookie butter mixture until combined.
Assemble the Cake:
- Once the cakes are cooled, spread a layer of cookie butter cheesecake filling on top of one cake layer. Place the second cake layer on top and spread the remaining cheesecake mixture over the top.
Make the Banana Pudding Layer:
- In a small bowl, combine the banana pudding mix with ½ cup of cold milk and whisk until thickened. Spread the pudding over the cheesecake layer.
Add the Topping:
- Sprinkle crushed vanilla wafer cookies on top of the cake and refrigerate for at least 1 hour to allow the flavors to set.
Serve:
- Slice and serve chilled, garnished with extra banana slices or whipped cream if desired.
Notes
- Make Ahead:
This cake can be made a day ahead. After assembling, cover it and refrigerate for up to 2 days for the best flavor and texture. - Customizing the Flavor:
If you prefer a different flavor, substitute the cookie butter with peanut butter, almond butter, or Nutella for a fun twist. You can also add chocolate chips to the cake batter for extra richness. - Serving Suggestions:
Serve this decadent cake chilled, with a dollop of whipped cream or extra banana slices on top for added flavor and presentation. - Storage Tips:
Store leftover banana pudding cookie butter cheesecake cake in the fridge in an airtight container for up to 3 days.