If you’re a fan of classic banana pudding and love the rich indulgence of tres leches cake, this Banana Pudding Tres Leches Cake is your dream dessert come true! This moist and fluffy sponge cake is soaked in a banana-infused three-milk mixture, topped with a creamy banana pudding cheesecake layer, and finished with crushed vanilla wafers and fresh banana slices.
Why This Recipe Works
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Moist, ultra-rich texture from the tres leches soak
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Classic banana pudding flavor with a twist
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No-fail recipe for celebrations and make-ahead desserts
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Eye-catching presentation with banana slices and crushed cookies
Ingredients Breakdown
For the Cake:
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1½ cups all-purpose flour – The base of the sponge, light but structured.
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1 tbsp baking powder – Helps the cake rise and stay airy.
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¼ tsp salt – Enhances all the other flavors.
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5 large eggs, separated – Whipped whites keep the cake fluffy; yolks add richness.
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1 cup granulated sugar, divided – Sweetens both yolks and whites for balance.
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⅓ cup whole milk – Adds moisture to the batter.
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1 tsp vanilla extract – Adds warmth and depth to the flavor.
For the Tres Leches Mixture:
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1 (12 oz) can evaporated milk – Adds richness without heaviness.
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1 (14 oz) can sweetened condensed milk – Intensely sweet and creamy.
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1 cup heavy cream – Makes the soak extra luscious.
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½ cup mashed bananas – Infuses the cake with real banana flavor.
For the Banana Pudding Topping:
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1 (3.4 oz) box banana pudding mix – Instant banana flavor and smooth texture.
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1 cup cold milk – Helps the pudding set.
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½ cup heavy whipping cream – Adds fluffiness and volume.
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8 oz cream cheese, softened – Rich and tangy base for the topping.
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¼ cup powdered sugar – Lightly sweetens the cream cheese.
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1 tsp vanilla extract – Rounds out the flavors.
For Garnish:
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Crushed vanilla wafers – Classic crunch and nostalgic flavor.
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Banana slices (optional) – Fresh, fruity finish that complements the creamy layers.
Tips for Success
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Use ripe bananas for a more pronounced banana flavor.
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Chill thoroughly—this dessert gets better the longer it soaks.
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Make it ahead for parties—prepare up to 24 hours in advance.
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Keep banana slices fresh by tossing them in lemon juice if prepping early.
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Use full-fat dairy for best texture and richness.
Variations
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Add whipped topping: For a lighter topping, fold in whipped cream or whipped topping.
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Try Nilla Wafer crust: Press crushed wafers into the bottom of the baking dish before pouring the batter.
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Go tropical: Add crushed pineapple or coconut to the soak or topping for a Caribbean flair.
Storage Instructions
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Refrigerate: Store covered in the fridge for up to 4 days.
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Not freezer-friendly due to the dairy content and fresh bananas.
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Add bananas fresh daily for best presentation.
Frequently Asked Questions
Can I use store-bought pound cake instead?
Yes, but it won’t soak up the tres leches mixture as well as a homemade sponge.
What if I don’t have banana pudding mix?
You can use vanilla pudding and add banana extract or mashed bananas to achieve a similar flavor.
How do I keep the bananas from browning?
Toss slices in lemon juice or add them just before serving for best appearance.