Desserts
This banana pudding cookie recipe with cake mix transforms a pantry staple into nostalgic, no-bake magic that tastes like dessert in every bite. The secret fusion of cake mix and cookie dough creates a texture that's crispy on the edges and tender inside, with that unmistakable pudding flavor—no pudding required.
I developed this recipe during a last-minute dessert emergency when I needed something sweet, fast, and foolproof. The beauty of this recipe lies in its simplicity: 15 minutes of prep, 10 minutes in the oven, and zero fuss.
You'll mix cake mix with melted butter, banana, and a few pantry staples, then bake until golden. The result? Cookies with layers of banana flavor and a subtle cake-like richness that make them irresistible. This is the kind of dessert that feels indulgent but comes together effortlessly.
What makes these cookies special is their versatility. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full banana pudding experience. They're also perfect for gifting—pack them in a jar with a ribbon for a thoughtful homemade treat.
The aroma alone will have everyone asking for the recipe. Best of all, this recipe works with any vanilla or banana-flavored cake mix, so you can customize it to your favorite brand. Let's make these cookies!
Ingredients for banana pudding cookie recipe with cake mix
Pantry staples plus a few nostalgic touches—these cookies taste like dessert magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla Cake Mix 🍞 | 1 box | Any vanilla or banana-flavored |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat preferred |
| Ripe Bananas 🍌 | 1 medium | Mashed, about 1 cup |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Granulated Sugar 🍚 | ¼ cup | For extra sweetness |
| Vanilla Extract 🥛 | 1 tsp | Pure vanilla preferred |
| All-Purpose Flour 🌾 | ½ cup | For texture boost |
| Chopped Walnuts 🥜 | ½ cup | Optional for crunch |
| Mini Marshmallows 🍬 | 1 cup | For pudding flavor |
| Salted Butter 🧈 | 1 tbsp | For baking sheet |
| Vanilla Ice Cream 🍦 | 1 cup | For serving (optional) |
| Heavy Cream 🥛 | ¼ cup | For whipped topping |
The cake mix is the star here, so grab whatever vanilla or banana-flavored box you've got—Betty Crocker or Duncan Hines work perfectly. The butter matters (trust me on the full-fat version), and if you're using salted, reduce the added sugar slightly. Ripe bananas are key—spotted and soft means perfect sweetness. I always buy extra marshmallows for this recipe—they're the secret to that pudding flavor without actual pudding. For the walnuts, Trader Joe's has the best pre-chopped kind, but any store-bought chopped nuts work.
No vanilla extract? Vanilla sugar at half the amount gets you close. Short on marshmallows? Mini chocolate chips add a fun twist. The heavy cream can be whipped separately for serving, or you can skip it entirely if you're keeping things simple. For a no-egg version, replace them with 2 tbsp applesauce. The dough should be thick but manageable—if it's too sticky, add a splash more flour. And if you're feeling fancy, swap the walnuts for crushed vanilla wafers for extra cookie flavor.
These cookies reheat beautifully—just 5 minutes at 350°F brings them back to life. Store leftovers in an airtight container for 3 days or freeze for 2 months. I always make a double batch because they disappear fast. Pack them in a jar with a ribbon for a perfect homemade gift—just add a scoop of ice cream on the side when serving. The aroma alone will have everyone asking for the recipe.
Why You'll Love This Recipe
- No Mixing Madness: I’ll be real—this recipe is basically cake mix with a mashed banana upgrade. No measuring dry ingredients, no sifting, no stress. Just dump, stir, and bake. The cake mix handles the structure while the bananas add natural sweetness and moisture, so even if I’m distracted (hello, laundry), the cookies still turn out tender and perfect.
- Creamy-Center Magic: That gooey banana pudding swirl in the middle? It’s like dessert hugged a cookie. The ripe bananas caramelize just enough to create pockets of soft, custard-like filling, while the edges stay crisp. Honestly, the first time I bit into one still warm, I nearly spilled my coffee.
- Party in a Pan: Between us, these are my secret weapon for potlucks, book club gatherings, or even a lazy Sunday with friends. Double the batch, let them cool, and pack them in a tin—no one will guess they’re basically cake mix cookies. (Yes, even on a Tuesday night, they disappear fast.)
- Pantry-Proof Perfection: I make these when I’m low on eggs or butter because the cake mix covers most of the bases. The bananas are the star, but a few extra tablespoons of sugar keep the texture spot-on if they’re not perfectly ripe. And leftovers? They freeze like a dream—just pop them in the oven for a 30-second refresh. Solid. Reliable. My go-to when I’m too tired to think.
Step-by-step instructions for banana pudding cookies with cake mix
Here's how to make these dreamy no-bake cookies in record time.
Mix the Cookie Base
In a large bowl, combine the 1 box vanilla cake mix with the 0.5 cup melted unsalted butter, the 2 whole large eggs, and the 0.25 cup granulated sugar. Use a hand mixer on medium speed for 2 minutes until the mixture looks smooth and creamy. This is your cookie foundation, and you want it to be completely uniform so the cookies hold together nicely.
Next, stir in the 1 tsp vanilla extract and the 0.5 cup all-purpose flour until everything is fully incorporated. The dough should be thick but still spreadable. If it feels too dry, add 1 tablespoon of milk (though we're not using it here, it's a good trick to know) to help bind it together. The texture should be like a thick cookie dough—if it's too sticky, chill it for 10 minutes before proceeding.
Fold in Bananas and Marshmallows
In a separate bowl, mash the 1 medium ripe banana until smooth—it should be about 1 cup of mashed banana. Fold it into the cookie mixture along with the 1 cup mini marshmallows and the 0.5 cup chopped walnuts. Be gentle here to avoid crushing the marshmallows too much, as you want them to stay plump and juicy in the final cookie.
Use a rubber spatula to mix everything together until the banana and marshmallows are evenly distributed. You should see little pockets of marshmallow and walnut throughout the dough. If the mixture feels too loose, fold in an extra 1-2 tablespoons of flour to help it hold its shape when you scoop it later.
Shape and Chill the Cookies
Line a baking sheet with parchment paper and lightly grease it with the 1 tbsp salted butter. Using a cookie scoop or tablespoon, portion out the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. They don't need to be perfect—they'll soften and spread slightly as they chill.
Refrigerate the shaped cookies for at least 30 minutes (or up to 2 hours). This step is crucial because it firms up the dough so it holds together when you bake it. While they're chilling, preheat your oven to 350°F—this ensures they go straight into a hot oven when you're ready.
Bake to Golden Perfection
Once the cookies are firm to the touch, bake them for 10-12 minutes until the edges are golden brown and the centers look just slightly underdone. The tops should be crackly, and the marshmallows should be starting to soften but not yet oozing. Rotate the baking sheet halfway through for even baking—this prevents any one side from getting too dark.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. They'll firm up as they cool, but the centers should still be soft and marshmallow-infused. If you're serving them right away, skip the cooling step—they're best enjoyed warm with that gooey marshmallow goodness.
Assemble and Serve
To serve, place a cookie on each plate and top with a scoop of 1 cup vanilla ice cream. For an extra touch, whip the 0.25 cup heavy cream until soft peaks form and dollop it over the ice cream. The contrast of the warm cookie with the cold ice cream is what makes this dessert truly magical.
These cookies are perfect for a quick dessert when you're craving something sweet but don't want to spend hours baking. The no-bake aspect makes them a breeze, and the combination of banana, marshmallow, and walnut gives them a texture and flavor that's hard to resist. Enjoy them fresh out of the oven for the best experience!
Pro Tips For Making Banana Pudding Cookie Recipe With Cake Mix
- Mash Bananas Thoroughly: I learned this the hard way—lumpy banana bits in your cookies mean uneven baking and a texture that’s more "banana salad" than dessert. Use a fork to smash them into a smooth paste, then press through a fine-mesh strainer if you’re impatient. No strainer? A clean kitchen towel works in a pinch—just squeeze hard.
- Cream Butter and Sugar First: This isn’t just a recipe step; it’s the thing that matters most for flavor and texture. Let the butter sit out for 30 minutes before mixing, then beat it with the sugar until it’s light and fluffy—about 2-3 minutes with a hand mixer. Cold butter creates dense cookies; room-temperature butter makes them tender and rich. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Dough: I used to think more mixing meant better cookies. Wrong. Once you fold in the cake mix, stop after 10-12 strokes—just until the dry ingredients are mostly incorporated. Overmixing develops the gluten, and your cookies will turn out tough instead of chewy. The dough will look slightly streaky, and that’s perfect.
- Bake in Two Batches: This recipe makes a lot of dough, and cramming it all onto a sheet pan leads to uneven edges—some underdone, some burned. Divide the dough into two equal portions, flatten each into a ½-inch-thick disk, and bake one at a time. Your first batch will be golden and perfect; the second will follow suit. (Pro move: Swap pans halfway if your oven runs hot on one side.)
Make-ahead tips for this dish
Batch Prep Strategy
Double the recipe and freeze half for future cravings—I always do this because these cookies disappear fast. Portion the dough into 1-inch balls on a parchment-lined tray, then freeze for 1 hour before transferring to a ziplock bag.
This way, you can bake just what you need without thawing the whole batch. 🥶
Freezer-Friendly Tips
Store baked cookies in an airtight container with parchment paper between layers to prevent sticking. They’ll keep for 2 months in the freezer—just reheat at 350°F for 5 minutes to restore that warm, gooey texture. I like to label bags with the date so I don’t forget!
Make-Ahead Assembly
Prep the dough ahead of time and store it in the fridge for up to 24 hours. When ready to bake, simply scoop, chill, and pop into the oven.
This is perfect for last-minute gatherings or when you’re short on time. The flavors actually deepen overnight, making them even more irresistible. 💫
Gift-Worthy Packaging
Pack cookies in a clear glass jar with a ribbon and a note for a thoughtful homemade gift. Add a scoop of ice cream on the side for serving, or include a small bag of marshmallows for extra pudding vibes.
The cookies stay fresh for 3 days at room temperature, so they’re ideal for parties or potlucks.
Overnight Prep
For a stress-free morning, mix the dough the night before and refrigerate it overnight. In the morning, shape the cookies, chill for 30 minutes, and bake fresh for breakfast or dessert.
The overnight rest helps the flavors meld, giving you cookies that taste even more decadent. Perfect for busy schedules!
Reheating Secrets
Microwave reheating works in a pinch: place a cookie on a plate, cover with a damp paper towel, and heat for 10-15 seconds. For best results, though, stick to the oven—350°F for 5 minutes brings back that crispy edge and melty marshmallow center.
Trust me, it’s worth the wait! 🔥
Nutrition facts
Frequently asked questions
Can I use a different cake mix flavor?
While vanilla works best, you can try banana-flavored cake mix for extra depth or even a spice cake mix for warmth. Just reduce the added sugar slightly if using a very sweet mix. The marshmallows and banana will still shine through, but the cookie's base flavor will change.
Why do my cookies spread too much?
This usually happens if the dough isn't chilled long enough or if you overmix the butter and eggs. Always chill shaped cookies for at least 30 minutes and avoid overworking the dough. For extra firmness, add 1 tablespoon cornstarch to the mix before baking.
Can I make these cookies without eggs?
Yes! Replace the 2 eggs with 2 tablespoons applesauce or 1/4 cup unsweetened applesauce + 1 teaspoon baking powder. The texture will be slightly denser but still delicious. For best results, let the dough rest 10 minutes after mixing to help it bind.
How do I make these cookies extra gooey?
Add 1/2 cup extra marshmallows and fold in 2 tablespoons sour cream to the dough for a creamier texture. Bake for just 9 minutes instead of 10-12 to keep the centers soft. Serve immediately with ice cream for maximum pudding vibes!
What's the best way to store leftovers?
Keep baked cookies in an airtight container at room temperature for 3 days or freeze for 2 months. For reheating, wrap in foil and warm at 350°F for 5 minutes. The marshmallows stay gooey when reheated properly!