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Banana Pudding Cookie Butter Cheesecake Cake

An indulgent layered dessert made with moist banana cake, creamy cookie butter cheesecake, silky banana pudding, and fluffy whipped vanilla frosting.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.75 cup unsalted butter softened
  • 1.5 cups granulated sugar
  • 3 bananas ripe, mashed
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup buttermilk
  • 16 oz cream cheese softened
  • 0.75 cup cookie butter
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 3.4 oz instant banana pudding mix 1 box
  • 1.5 cups cold milk
  • 0.5 cup sweetened condensed milk
  • 2 cups heavy whipping cream cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 8-inch springform pan
  • 9-inch round cake pans
  • Electric mixer
  • Mixing bowls
  • Spatula
  • Cake stand or board

Method
 

  1. Preheat oven to 325°F (165°C). Prepare an 8-inch springform pan.
  2. Beat cream cheese until smooth. Add cookie butter and sugar, then eggs and vanilla.
  3. Pour cheesecake batter into pan and bake 40–45 minutes. Cool completely and chill at least 4 hours.
  4. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
  5. Mix dry ingredients. Cream butter and sugar, then add bananas, eggs, and vanilla.
  6. Alternate adding dry ingredients and buttermilk. Bake 25–30 minutes. Cool completely.
  7. Whisk pudding mix, milk, and condensed milk until thick. Chill 10 minutes.
  8. Whip cream, powdered sugar, and vanilla to stiff peaks.
  9. Assemble cake: banana cake layer, pudding, cheesecake layer, second cake layer, then frost.

Notes

Keep refrigerated until serving. Slice with a hot knife for clean layers.