Southern Banana Pudding Cheesecake Dump Cake

Last summer my neighbor brought this to our block party and I literally chased her down the driveway for the recipe. There is something magical about how the cheesecake layer stays creamy while the top gets all golden and buttery. My kids now request it for every birthday, which says a lot considering they usually want fancy bakery cakes.

I made this for my book club last month and three people asked if they could take some home for their husbands. One friend actually admitted to eating it for breakfast the next morning and not even feeling guilty about it.

Ingredients

• 8 oz cream cheese softened: Room temperature cream cheese blends into silkiness without those annoying lumps
• 1/2 cup granulated sugar: Just enough sweetness to let the banana flavor shine through
• 1 large egg: This binds the cheesecake layer into that perfect creamy consistency we all love
• 1 tsp vanilla extract: Pure vanilla makes everything taste homemade and special
• 2 large ripe bananas sliced: Use bananas with some brown spots for maximum sweetness and flavor
• 1 package instant banana pudding mix: The shortcut that makes this recipe absolutely foolproof
• 2 cups cold milk: Cold milk helps the pudding set up properly every single time
• 1 box vanilla wafer cookies coarsely crushed: Crushing them by hand gives you nice texture variation
• 1 box yellow cake mix: The dry mix creates this incredible buttery crust on top
• 1/2 cup unsalted butter melted: Drizzle this slowly so every bit of cake mix gets buttery
• 1 cup cold heavy whipping cream: Cold whips up faster and holds those beautiful peaks longer
• 2 tbsp powdered sugar: Just a touch of sweetness for the homemade whipped cream
• 1/2 tsp vanilla extract: A little extra vanilla in the cream ties everything together

Instructions

Get your oven ready:

Preheat to 350°F and grease a 9x13 baking dish with butter or cooking spray.

Make the creamy cheesecake layer:

Beat cream cheese and sugar until completely smooth then add egg and vanilla until glossy.

Layer the bananas:

Arrange sliced bananas over the cheesecake in an even layer so every bite gets fruit.

Whisk up the pudding:

Mix banana pudding with cold milk for 2 minutes until it thickens nicely.

Assemble the layers:

Pour pudding over bananas then sprinkle crushed vanilla wafers on top.

Add the cake mix:

Sprinkle dry yellow cake mix evenly over everything without stirring it in.

Drizzle the butter:

Pour melted butter slowly across the top trying to cover as much dry mix as possible.

Bake until golden:

Bake 45 to 50 minutes until top is golden brown and center is mostly set.

Make the whipped cream:

Whip cream with powdered sugar and vanilla until soft peaks form while cake cools.

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My grandmother tasted this and said it reminded her of the banana pudding her mother made but even better because of that cheesecake layer. She asked for the recipe to make for her church group.

Making It Your Own

Whole milk in the pudding layer makes it incredibly rich. A pinch of cinnamon mixed into the dry cake mix adds this warmth that people cannot quite identify but love.

Serving Suggestions

This dessert is actually served both ways depending on your mood. Chilled gives you neat slices that hold their shape perfectly while warm serving creates this gooey comfort food situation.

Storage and Make Ahead

Leftovers keep covered in the refrigerator for up to three days though they rarely last that long at my house. You can assemble everything except the whipped cream a day ahead and bake when needed.

• The whipped cream is best made right before serving
• Add fresh banana slices right before serving so they do not brown
• This actually tastes even better the second day as flavors meld

Save

There is nothing quite like watching people take their first bite of this dessert and seeing their eyes light up. It has become my go to for bringing comfort to any gathering.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare this dessert up to 24 hours in advance. Store it covered in the refrigerator and serve chilled, or reheat individual portions if you prefer it warm. The flavors actually develop and meld together when made ahead.

→ Can I use fresh bananas instead of pudding mix?

The instant banana pudding mix is essential for achieving the right consistency and concentrated banana flavor. However, you can enhance the banana taste by using very ripe bananas and adding extra slices. For a homemade pudding version, you would need to cook a custard base on the stovetop.

→ What's the best way to store leftovers?

Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. The texture will become firmer when chilled. You can enjoy it cold or gently reheat individual portions in the microwave.

→ Can I freeze this dessert?

Freezing is not recommended as the texture of the pudding and whipped cream will change significantly. The creamy layers may become watery or grainy upon thawing. This dessert is best enjoyed fresh or refrigerated within 3 days.

→ Can I substitute the yellow cake mix?

While yellow cake mix provides the traditional flavor, you can use butter cake mix or white cake mix as alternatives. For a homemade option, combine 2 cups flour, 1 cup sugar, 1 tsp baking powder, and ½ cup melted butter, mixing until crumbly before sprinkling over the layers.

→ Why is it called a dump cake?

A dump cake gets its name from the method of layering ingredients directly into the baking dish without mixing. You simply dump or pour each ingredient in layers—cheesecake, bananas, pudding, wafers, cake mix, and butter—then bake. The result is a dessert with distinct, delicious layers.