Banana Pudding Cake Recipe
User Reviews
5
Banana Pudding Cake Recipe
Description
The Banana Pudding Cake Recipe features a yellow cake mix enriched with ripe mashed bananas for moistness and natural sweetness. Once baked and cooled, a thick instant vanilla pudding layer is spread over the cake, giving a creamy texture that complements the cake's softness. Fresh banana rounds placed over the pudding add subtle fruitiness and texture. The cake is then topped with whipped cream and crushed vanilla wafers, providing a light, airy finish and a bit of crunch from the wafers. The recipe’s layering creates a combination of flavors and textures that reflect a classic dessert style with ease.
The method involves baking the banana cake in a 9x13 Pyrex dish, ensuring even cooking, followed by cooling to properly set the base before applying the pudding layer. The pudding is prepared with slightly less milk than usual for thickness, which helps maintain its structure atop the cake. Fresh banana slices placed on the pudding layer preserve the fruit’s brightness in the dessert.
This cake works well served chilled or at room temperature and can be made ahead of time. If preparing early, it's recommended to wait on adding the top banana slices until just before serving to maintain their freshness and prevent browning. The whipped cream adds a smooth richness and complements the banana and vanilla flavors.
Ingredients
For the Banana Cake:
- 15.25 ounce yellow cake mix
- 2 large banana smashed, ripe
- 3 large egg
- 3/4 cup water
- 1/3 cup vegetable oil
For the Pudding Layer:
- 5.1 ounce instant vanilla pudding mix (the XL box)
- 2 2/3 cups milk whole
For the Banana Layer:
- 7 large banana peeled and cut into 1/2 inch rounds, ripe
For the Whipped Cream Top:
- 2 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 cup vanilla wafers crushed
Instructions
- For the cake: Preheat the oven to 350 degrees F. Grease only the bottom of a Pyrex 9X13 inch Deep Baking Dish. Set out a large mixing bowl. Pour the cake mix into the bowl. Add the mashed bananas, eggs, oil, and water. Whisk well until the mixture is mostly smooth, with just small chunks of banana left.
- Pour the cake batter into the Pyrex dish. Bake undisturbed for 30 minutes. Check the cake by inserting a toothpick into the center. If it comes out clean, the cake is perfect. Cool the cake completely before layering the top.
- For the Layers: While the cake is cooling, prep the other layers. Pour the instant pudding into the bowl of an electric stand mixer. Add the milk and beat for 2 minutes, as directed on the box. (FYI, You are using slightly less milk than mentioned on the box to create a thicker pudding layer.)
- Once the cake is cool, spread the pudding over the top in an even layer. Cover the top of the pudding with banana slices.
- Wipe out the stand mixer bowl and add in the heavy cream and sugar. Using the whip attachment, whip the cream on high until it forms firm peaks. (That means whip until the whipped cream is firm enough to stay in the position you place it in.)
- Spread the whipped cream over the bananas, making sure to cover them completely. Then sprinkle the top with crushed vanilla wafers. Cover the dish and refrigerate until ready to serve.
Notes
- Add fresh banana slices on top only just before serving to prevent browning if making ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 280kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 63mg | 21% |
| Sodium | 201mg | 8% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 91mg | 9% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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