Banana Pudding Cake is like banana pudding transformed into a soft, moist cake—sweet, creamy, and perfect for banana lovers 🍌🍰
Here’s a solid recipe:
Banana Pudding Cake
Ingredients
Cake:
- 1 box yellow cake mix (plus ingredients listed on box)
- 3 ripe bananas, mashed
- 1 tsp vanilla extract
Pudding Layer:
- 1 (3.4 oz) instant vanilla pudding
- 1½ cups cold milk
Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: banana slices or crushed Nilla wafers
Instructions
- Preheat oven: 350°F (175°C). Grease and flour a 9×13-inch pan.
- Make cake batter: Prepare cake mix according to box, then fold in mashed bananas and vanilla. Pour into pan. Bake 25–30 minutes or until a toothpick comes out clean. Cool slightly.
- Prepare pudding: Whisk pudding and milk until thickened. Let sit 5 minutes.
- Assemble cake: When cake is slightly cooled, poke holes lightly with a fork or skewer. Pour pudding over cake, letting it seep into holes.
- Whip cream topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over pudding layer.
- Chill & serve: Refrigerate at least 2 hours. Optional: top with banana slices or crushed wafers before serving.
Tips
- Use very ripe bananas for maximum flavor.
- Poking holes in the cake allows the pudding to soak in for a moist, layered effect.
- Can be made ahead—flavors improve after a few hours in the fridge.
I can also give a one-bowl version that skips the boxed cake if you want a fully homemade approach. Do you want me to do that?
