Oh yes 😋 Banana Pudding Crunch Cake is a dreamy, layered dessert that’s creamy, sweet, and has a little crunch from vanilla wafers. Here’s a classic way to make it:
Banana Pudding Crunch Cake
Ingredients
Cake base:
- 1 box yellow cake mix (or homemade yellow cake)
- Ingredients to bake per box instructions (eggs, oil, water)
Filling & layers:
- 1 (5.1 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1 tsp vanilla extract
- 3–4 ripe bananas, sliced
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
- 1 ½ cups crushed vanilla wafers (or more, for topping)
Instructions
- Bake the cake
- Prepare the cake mix according to package instructions.
- Bake in a 9×13 pan and let cool completely.
- Make the pudding
- In a bowl, whisk vanilla pudding mix with cold milk until thickened (~2 minutes).
- Stir in 1 tsp vanilla extract.
- Assemble the layers
- Spread a thin layer of pudding over the cooled cake.
- Layer sliced bananas evenly on top.
- Add a layer of crushed vanilla wafers.
- Spread half the whipped topping over the wafers.
- Repeat pudding, banana slices, wafers, and top with remaining whipped topping.
- Add final crunch
- Sprinkle additional crushed wafers over the top for a crunchy topping.
- Chill
- Refrigerate at least 2–3 hours (or overnight) to let flavors meld and cake soften slightly.
💡 Tips / Variations
- Banana flavor boost: Brush banana slices with a little lemon juice to prevent browning.
- Extra creamy: Fold a bit of cream cheese into the whipped topping.
- Caramel drizzle: Add caramel sauce between layers or on top for extra decadence.
- Make ahead: This dessert actually tastes better after a few hours in the fridge.
If you want, I can give a shortcut 5-minute “dump & chill” version that skips the baking but still has layers of pudding, bananas, wafers, and crunch—perfect for quick indulgence 😋.
Do you want me to give that version too?
