Banana Pudding Cake Recipe
User Reviews
5
Banana Pudding Cake Recipe
Description
The Banana Pudding Cake Recipe starts with a batter made from yellow cake mix, mashed overripe bananas, baking soda, baking powder, water, vegetable oil, and eggs. After baking at 350°F until a toothpick comes out clean, the cooled cake is punctured with holes. Vanilla instant pudding mixed with milk is poured over, allowing the pudding to seep into the cake for added moisture and flavor.
The cake is then chilled to set. Before serving, it is garnished with slices of fresh banana, whipped cream sweetened and flavored with powdered sugar and vanilla extract, and crushed vanilla wafers, which add a crunchy contrast to the soft cake and creamy pudding.
This layered dessert combines cake and banana pudding elements in one dish, offering a crowd-pleasing end to meals or a sweet treat. It is best served chilled and can be refrigerated to preserve freshness.
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 3 overripe banana mashed
- ¾ cup water
- ¼ cup vegetable oil
- 3 egg
Topping
- 1 (5.1-ounce) box vanilla instant pudding mix or banana flavor
- 2 cups milk
- 1 cup vanilla wafers crushed
- 3 ripe bananas sliced
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
- Pour batter into a greased 9x13" cake pan.
- Bake cake in a preheated oven at 350°F for 30-35 minutes or till a toothpick inserted in the middle comes out clean.
- Cool the cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.
- Combine pudding mix and milk and whisk for 2 minutes. Quickly pour over the cake. Get as much pudding into the holes as you can while spreading the pudding into an even layer over the top of the cake. Cover cake and chill for at least 30 minutes.
- Place vanilla wafers in a bag and crush them with a rolling pin. Set aside.
- Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.
- To serve, cut the cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.
Notes
- Chilling the cake after adding pudding helps it set and allows flavors to meld.
- Use ripe bananas for natural sweetness and moisture in the cake batter and as topping.
- Refrigerate leftovers to maintain the texture of the pudding and whipped cream toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 99mg | 33% |
| Sodium | 479mg | 20% |
| Potassium | 168mg | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 187mg | 19% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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