Southern Banana Pudding Cheesecake Dump Cake

Last summer my neighbor brought this to our block party and I literally ate three pieces before asking for the recipe. Something about that creamy banana pudding mingling with cheesecake just hit different on a humid evening.

I made this for my dads birthday instead of his usual banana cream pie and he said it might be the best thing Ive ever baked. The whole family fought over the last corner piece.

Ingredients

• 8 oz cream cheese softened: Room temperature cream cheese blends silkier and prevents those dreaded lumpy patches
• 1/2 cup granulated sugar: Just enough sweetness to balance the tangy cream cheese without overpowering the bananas
• 1 large egg: Binds the cheesecake layer into something sliceable rather than just soft cheese
• 1 tsp vanilla extract: Pure vanilla makes everything taste homemade and expensive
• 2 large ripe bananas sliced: Brown spots are your friend here they mean maximum banana flavor and natural sweetness
• 1 package instant banana pudding mix: The secret weapon that creates that distinct nostalgic pudding flavor we all love
• 2 cups cold milk: Cold milk helps the pudding set up properly and gives the best consistency
• 1 box vanilla wafer cookies coarsely crushed: Crushing your own instead of buying crumbs gives better texture and those satisfying bigger cookie pieces
• 1 box yellow cake mix: The dump cake magic that transforms into buttery golden goodness
• 1/2 cup unsalted butter melted: Unsalted lets you control the salt level while still getting that rich buttery taste
• 1 cup cold heavy whipping cream: Cold whips up faster and holds those peaks longer
• 2 tbsp powdered sugar: Dissolves instantly into cream unlike granulated sugar

Instructions

Preheat your oven:

Get that oven to 350°F and grease a 9x13 inch baking dish with butter or cooking spray

Make the cheesecake layer:

Beat cream cheese and sugar until completely smooth then add egg and vanilla mixing until creamy and spread this evenly in your prepared dish

Layer those bananas:

Arrange your sliced bananas in a single layer over the cheesecake like youre tucking them in for a nap

Whisk the pudding:

Combine banana pudding mix and cold milk whisking for about 2 minutes until it thickens then pour this over your bananas

Add the crunch:

Sprinkle your crushed vanilla wafers all over the pudding layer creating a nice even blanket

Sprinkle the cake mix:

Pour the dry yellow cake mix over everything and do not mix it in

Butter it up:

Drizzle that melted butter over the dry cake mix trying to cover as much surface area as you can

Bake to golden perfection:

Bake for 45 to 50 minutes until the top is golden brown and the center is mostly set then let it cool for at least 30 minutes

Make the whipped cream:

While your cake cools whip the heavy cream with powdered sugar and vanilla until soft peaks form

Serve it up:

Scoop this warm or chilled and top with that fresh whipped cream extra banana slices and vanilla wafers if youre feeling fancy

Save

This recipe has become my go to for potlucks because people go absolutely crazy over it. Something about that combination of textures and flavors just makes everyone happy.

Serving Suggestions

I love serving this slightly warm when the cheesecake layer is still soft and gooey but chilled is incredible too when you want something more like a trifle.

Make Ahead Magic

You can assemble the entire thing up to a day before baking and just pop it in the oven when youre ready. The leftovers actually taste even better the next day.

Storage And Serving

Keep any leftovers covered in the fridge for up to 3 days. The whipped cream might lose some volume but the flavors keep developing beautifully.

• Serve in clear glass bowls to show off all those gorgeous layers
• Have extra vanilla wafers ready because people will want more crunch
• A dusting of cinnamon on top takes it over the top

Save

Every time I make this I remember why Southern desserts are the best. Hope it becomes a favorite in your house too.

Recipe FAQs

→ What makes this a dump cake?

The 'dump cake' name comes from the simple method of layering ingredients directly into the baking dish without extensive mixing. You literally dump the cake mix over the pudding layer, drizzle with butter, and bake—no complicated batter preparation required.

→ Can I make this ahead of time?

Absolutely! This dessert actually benefits from chilling in the refrigerator for several hours or overnight. The flavors meld together beautifully, and the texture becomes firmer and easier to slice. Just add the whipped cream topping before serving.

→ Should I serve this warm or chilled?

Both ways are delicious! Serving warm gives you a gooier, more comforting dessert similar to a bread pudding. Chilled creates a firmer, more structured presentation perfect for neat slices. Try it both ways to discover your preference.

→ Can I use homemade pudding instead of instant?

Yes, homemade vanilla or banana pudding works wonderfully. Just ensure it's fully cooled before layering, and make it slightly thicker than usual since it will loosen slightly during baking. Cook-and-serve pudding varieties also work well.

→ How do I know when it's done baking?

The dump cake is finished when the top is evenly golden brown and the center appears mostly set with just a slight jiggle. Some bubbling around the edges is normal and expected. The center will continue to firm up as it cools.

→ Can I freeze leftovers?

Yes, you can freeze this dessert for up to 2 months. Wrap individual portions or the entire dish tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving. Note that the texture may be slightly softer after freezing.