Banana Pudding Cake
User Reviews
5
Banana Pudding Cake
Description
This Banana Pudding Cake begins with a baked vanilla cake that is gently poked with holes to allow banana pudding mixture to soak in, infusing moistness and banana flavor throughout the cake. The pudding is made by whisking instant banana pudding mix with milk until thickened and then poured over the warm cake to fill evenly.
After chilling for at least an hour or overnight, the cake is topped with sliced bananas and a whipped cream topping sweetened lightly with powdered sugar and vanilla extract. Finally, crushed vanilla wafer cookies are sprinkled on top to provide a crisp contrast to the creamy layers.
The end result is a multi-textured dessert balancing soft, moist cake, smooth banana pudding, tender fresh banana slices, and crunchy cookie bits. This cake works well for parties or family gatherings where a creamy, fruity dessert is desired.
Adding cookie crumbs just before serving keeps them crisp, enhancing the overall texture. The cake can be stored refrigerated and served chilled, with flavors melding over time.
Ingredients
- 13.25 ounces vanilla cake mix and ingredients as directed on box, 1 box
- 2 boxes banana pudding mix 3.4 ounces each, 4 servings each, instant
- 4 cups milk
- ¼ cup powdered sugar
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 banana peeled and sliced
- 2 cups vanilla wafer cookie crushed
Instructions
- Preheat oven to 350°F. Coat a 13x9 baking pan with cooking spray.
- Bake the cake in the baking pan according the package directions.
- While the cake is cooling, make the pudding. Whisk together the pudding mix and milk until it begins to thicken. Allow to stand for 5 minutes.
- Once the cake has cooled for 10 minutes, poke holes in the top of the cake using the handle end of a wooden spoon. Be sure to poke the holes all the way to the bottom of the pan.
- Pour the pudding mixture over the cake and smooth with a spatula to fill the holes. Some pudding will remain on the top of the cake. Transfer the cake to the refrigerator to rest for an hour or overnight.
- In a large bowl, beat the confectioners sugar, heavy cream and vanilla with an electric hand mixer until stiff peaks form, approximately 1 -2 minutes.
- Layer the bananas over the pudding on top of the cake. Spread the whipped cream over the bananas and sprinkle the cookie crumbs over the whipped cream.
- Serve immediately or refrigerate until ready to serve.
Notes
- For best texture, add the cookie crumbs topping just before serving to keep them crisp.
- Nutritional values do not include mix ingredients like eggs or oil, which vary by cake mix brand.
- Chilling the cake for several hours or overnight improves the pudding’s absorption and flavor melding.
- Slicing bananas fresh before serving prevents browning and maintains their flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352 | 18% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 390mg | 16% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 160mg | 16% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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