Banana Pudding Cake
User Reviews
5
Banana Pudding Cake
Description
The recipe starts with three layers of French vanilla cake prepared from boxed mix, baked and cooled. Each layer is leveled for even stacking. The banana pudding filling is made by whisking instant banana pudding mix with milk, then blending in sweetened condensed milk and softened cream cheese until smooth, and folding in whipped topping for a light texture. This pudding is piped between the cake layers to create a moist, flavorful center.
The frosting is created by beating softened unsalted butter with powdered sugar, pure vanilla extract, and heavy cream until fluffy with stiff peaks. It is piped to create a barrier on each layer’s edges to hold the filling in place and used to finish the cake’s exterior, providing a creamy richness that complements the pudding and cake layers.
This cake suits celebrations or desserts where a layered, pudding-filled cake is desired. The combination of creamy banana pudding and sweet vanilla cake gives it a familiar comfort with a slightly indulgent frosting finish.
Ingredients
Cake Ingredients
- 2 French Vanilla Cake Mix boxes of
- 6 egg
- 2 C water
- 1 C neutral cooking oil generic cooking oil
- 2 C coconut toasted
- 1 caramel sauce bottle
- Nilla wafer cookies
Banana Pudding ingredients
- 1 3.4- oz. instant banana pudding mix box
- 2 cups milk
- 1 sweetened condensed milk can
- 1 8- oz. cream cheese softened, package
- 1 whipped topping container (Cool Whip
Vanilla Frosting
- 3 C butter softened, unsalted, sweet cream
- 6 C powdered sugar
- 3 tsp vanilla extract pure
- 5-7 tbsp heavy whipping cream
Instructions
Directions
- Preheat oven to 350 degrees and spray cake pans with pam baking spray
- Follow the directions on the back of the cake box to make the batter
- Divide the batter between the three pans
- Bake in the oven for 25-30 minutes or until a toothpick comes out clean
- Once baked, allow to cool completely
- Using a cake leveler, slice off the rounded tops to make the cakes leveled
Banana pudding directions
- Using a large mixing bowl, beat together the banana pudding and milk for about 5 minutes.
- Mix in the Sweetened condensed milk until smooth
- Mix in the cream cheese until smooth
- Fold in the cool whip until smooth
- Scoop the pudding into the piping bag
Frosting Directions
- Using a standing mixer, beat all the frosting ingredients until creamy and stiff peaks
- Scoop into the piping bag
Building the cake directions
- Place one cake round onto the cake board
- Using the cake frosting, pipe a thick outline around the edge of the cake. This will be the barrier to keep the pudding in the middle
- Pipe pudding into the middle of the cake layer
- Place the second cake layer on top of the first one
- Repeat steps with the frosting and pudding with the second cake layer
- Place the third cake layer on top
- Using the remaining frosting, frost entire cake
- Sprinkle the toasted coconut onto the bottom of the cake
- Pour the caramel sauce into the squeeze bottle and squeeze it along the top edge of the cake that way the sauce drips down along the sides.
- Using the remaining frosting in the piping bag, pipe dollops of frosting along the top
- Sprinkle with toasted coconut and place a Nilla wafer cookie against the frosting dollops
- Place in the fridge for 1 hour to allow the frosting to harden before cutting into slices and enjoying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 1276 kcal
% Daily Value*
| Calories | 1276kcal | 64% |
| Carbohydrates | 136g | 45% |
| Protein | 12g | 24% |
| Fat | 78g | 120% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 2g | 100% |
| Cholesterol | 218mg | 73% |
| Sodium | 807mg | 34% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 99g | 198% |
| Vitamin A | 1706IU | 34% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 348mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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