Banana Pineapple Pudding Cake (Hawaiian Wedding Cake)

This Banana Pineapple Pudding Cake was my favorite cake growing up. My mom made it every summer for some kind of get together. The creaminess from the pudding, freshness from the pineapple and banana paired with a moist yellow cake is just the best combo. It’s layered, cold, and hits all the right nostalgic notes without needing much effort in the kitchen.

This cake is super easy to make. Start with a boxed vanilla cake (I always use my favorite from XO Baking Co. It’s made with top quality ingredients and has become a pantry staple for quick desserts). While the cake cools, you cook down some crushed pineapple into a juicy topping, whip up a simple vanilla pudding, slice a few bananas, and then layer everything into one chilled beauty of a dessert. It takes a little cooling time, but the actual prep is low-lift, making it ideal for potlucks, holidays, or just a weekend treat. It’s the kind of cake you keep in the fridge and slice cold: creamy, fruity, and no frosting drama in sight.

Why You’ll Love Banana Pineapple Pudding Cake

• No-Fuss Layers: Each part can be prepped separately and assembled when you’re ready, which makes timing flexible.
• Great for Crowds: It feeds a bunch and serves easily straight from the pan—no fancy presentation needed.
• Summer-Friendly Flavors: The pineapple, banana, and whipped cream combo is light, fruity, and perfect for warm weather.
• Works With a Mix or Homemade: You can use your favorite yellow cake mix or go scratch if you’ve got the time.
• Make-Ahead Friendly: Bake the cake and prep the topping a day in advance to save time when you’re hosting.

Ingredients Needed To Make Banana Pineapple Pudding Cake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Vanilla cake mix (or homemade vanilla cake)
• Crushed pineapple with juice
• Coconut sugar (or brown sugar)
• Bananas, sliced
• Instant vanilla pudding
• Milk
• Whipped cream topping
• Chopped walnuts

Tips and Substitutions

Tips

• Slice Bananas Just Before Layering to prevent browning. 
• Cool Cake Fully before adding pudding to prevent melting or separation. 
• Chill Before Serving for a firmer, sliceable dessert. 
• Make Ahead: You can bake the cake and prepare the pineapple topping a day ahead; assemble the rest just before serving. 

Substitutions

• Coconut Sugar: Brown sugar works great, or omit for less sweetness. 
• Whipped Topping: Use coconut whipped topping for dairy-free. 
• Milk: Use any plant-based milk that works with instant pudding. 
• Cake Mix: Swap for homemade yellow or vanilla cake. 

How To Make Banana Pineapple Pudding Cake

1. Bake the cake according to the instructions and let it cool a bit.
2. Simmer the pineapple and sugar until slightly thick, then set it aside.
3. Pour the pineapple mixture over the cake and let it cool completely.
4. Mix the pudding with milk and let it set for a few minutes.
5. Layer sliced bananas over the cake, followed by the pudding.

6. Top with whipped cream and sprinkle with chopped walnuts.

7. Chill in the fridge or serve right away.

Commonly Asked Questions

Can I use a homemade cake instead of boxed mix?

Yes, you can! The recipe includes a simple homemade vanilla cake option that works just as well as the boxed mix. Just be sure to let the cake cool completely before layering on the toppings so nothing gets runny.

How far in advance can I make this cake?

You can bake the cake and cook the pineapple topping a day ahead. Just wait to add the banana, pudding, and whipped topping until closer to serving to keep everything fresh and the bananas from browning.

What’s the best way to store leftovers?

Cover the cake tightly with plastic wrap or transfer to an airtight container and pop in the refrigerator. It’ll keep well for about 2–3 days, though the bananas may darken slightly over time.

Can I freeze this cake?

Freezing isn’t ideal due to the fresh banana and pudding layers. The texture can change once thawed, so it’s best enjoyed fresh or from the fridge within a few days.

How do I keep the bananas from turning brown?

Slice the bananas just before layering the cake. You can also lightly toss them in lemon juice to slow down browning, but that may slightly alter the flavor.

Do I have to use whipped topping?

You don’t have to. Regular whipped cream or even a cream cheese frosting would work here. Just be sure it’s thick enough to hold the layers together.

Banana Pineapple Pudding Cake (Hawaiian Wedding Cake)

Danielle Cochran

This Banana Pineapple Pudding Cake brings back all the best memories with layers of soft yellow cake, creamy pudding, fresh bananas, and warm pineapple. I always use my go-to vanilla cake mix from @xobakingco, which makes the whole thing easy to pull together and honestly just tastes better than anything else I’ve tried from a box.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Cooling + Layering 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine Hawaiian

Servings 12

Equipment

• 9×13-inch cake pan
• Mixing bowls
• Whisk
• Saucepan or stockpot
• Spatula
• Measuring cups and spoons

Ingredients

 

US CustomaryMetric

 

1x2x3x

Cake Layer

• 1 pkg XO Baking Vanilla Cake Mix or homemade, see note below

Pineapple Topping

• 1 20 oz can crushed pineapple (with juice)
• 2 tbsp coconut sugar or sub with brown sugar, or omit for less sweetness

Banana & Cream Layer

• 4 large bananas sliced
• 1 5.1 oz box instant vanilla pudding
• 2 cups milk
• 1 8 oz container whipped cream topping
• ½ cup chopped walnuts

Shop Ingredients on Jupiter

Instructions

 

Bake the Cake:

• Preheat oven to 350°F. Spray a 9×13 cake pan with nonstick spray. Prepare and bake the xo baking co vanilla cake mix according to instructions or homemade cake (see note). Let it cool for 30 minutes.

Cook the Pineapple:

• While the cake bakes, pour the crushed pineapple (with juice) into a saucepan. Add coconut sugar and simmer over medium-low heat for 5–8 minutes until slightly thickened. Remove from heat and set aside.

Assemble the Base:

• Once the cake has cooled slightly, pour the warm pineapple mixture evenly over it. Let it cool completely at room temperature.

Make the Pudding:

• Prepare vanilla pudding with 2 cups of milk. Let it set briefly.

Layer It Up:

• Top the cake with sliced bananas. Spread vanilla pudding over the bananas. Top with whipped cream and sprinkle with chopped walnuts.

Chill or Serve:

• Serve immediately or refrigerate for 1–2 hours to allow the flavors to meld.

Notes

Tips

• Slice Bananas Just Before Layering to prevent browning.
• Cool Cake Fully before adding pudding to prevent melting or separation.
• Chill Before Serving for a firmer, sliceable dessert.
• Make Ahead: You can bake the cake and prepare the pineapple topping a day ahead; assemble the rest just before serving.

Substitutions

• Coconut Sugar: Brown sugar works great, or omit for less sweetness.
• Whipped Topping: Use coconut whipped topping for dairy-free.
• Milk: Use any plant-based milk that works with instant pudding.
• Cake Mix: Swap for homemade yellow or vanilla cake.

Note: Using Homemade Vanilla Cake Instead of a Mix

Here’s my go-to homemade vanilla cake recipe—it bakes beautifully in a 9×13 pan and works perfectly for this layered dessert. You can use either 1.1 gluten-free flour OR all-purpose flour in the same amount.

Homemade Vanilla Cake

Ingredients:

• 2 ½ cups 1.1 gluten-free flour or all-purpose flour
• 1 ½ cups sugar
• 1 cup butter, room temperature
• 2 eggs
• 2 egg yolks
• 2 ½ tsp vanilla extract
• 1 ⅓ cups buttermilk (or 1 ⅓ cups milk + 1 ½ tsp white vinegar for dairy-free)
• ½ tsp kosher salt
• 3 tsp baking powder

Instructions:

1. Preheat oven to 350°F. Spray a 9×13-inch cake pan with nonstick spray.
2. In a large bowl, cream butter and sugar for 3 minutes.
3. Add eggs one at a time, then the yolks and vanilla.
4. Mix in buttermilk until well combined.
5. In a separate bowl, whisk together the flour, salt, and baking powder.
6. Gradually mix the dry ingredients into the wet mixture until smooth.
7. Pour into prepared pan and bake 25–33 minutes, until a toothpick comes out clean.
8. Let cake cool completely before layering with pineapple, pudding, and toppings.

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Once this cake is chilled and the layers have had time to settle, every bite is soft, creamy, and packed with that banana-pineapple goodness. It’s one of those desserts that somehow disappears faster than you expect, so don’t count on leftovers. I’ve made it more times than I can remember, and it never fails to get a few recipe requests. Definitely worth keeping this one in your back pocket for any warm-weather gathering.