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Banana Pudding Cake Recipe

★★★★★

4.8 from 64 reviews
  • Author: lina
  • Total Time: 12 hours 50 minutes
  • Yield: 12 servings 1x

Description

This Banana Pudding Cake is a luscious dessert combining a moist yellow cake base with banana-flavored pudding soaked into its holes, topped with fresh banana slices, whipped topping, and crunchy vanilla wafers. The cake is baked to perfection, then layered with creamy pudding and chilled to develop rich, comforting flavors, making it a perfect treat for any occasion.

Ingredients

Scale

Cake

  • 1 box yellow cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs

Pudding

  • 5.1 ounces instant banana-flavored pudding mix
  • 3½ cups whole milk, cold

Toppings

  • 2 to 3 bananas, peeled and thinly sliced (¼-inch thick)
  • 8 ounces Cool Whip whipped topping, thawed
  • 12 vanilla wafers (for garnish)

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F and lightly spray a 9×13-inch baking pan with baker’s spray to prevent sticking. Set aside.
  2. Make the Cake Batter: In a large mixing bowl, combine the yellow cake mix with 1 cup water, ½ cup vegetable oil, and 3 eggs. Whisk by hand for about 1 minute until the mixture is smooth and free of lumps.
  3. Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 30 minutes. Confirm doneness by inserting a toothpick into the center; it should come out clean.
  4. Prepare Cake for Pudding: Once the cake is baked, remove it from the oven and, using the handle of a wooden spoon, poke holes evenly all over the surface. Let the cake cool slightly on the counter while you prepare the pudding.
  5. Make Banana Pudding: In a large bowl, whisk together the instant banana-flavored pudding mix and 3½ cups cold whole milk for 2 minutes until well combined but still pourable. Avoid letting it set for the full usual 5 minutes to keep it fluid.
  6. Soak Cake with Pudding: Pour half of the pudding mixture over the warm cake, making sure to drizzle into the holes to soak the cake. Use the back of a large spoon to gently push the pudding deeper into the holes.
  7. Layer Pudding Evenly: Pour the remaining pudding over the cake, spreading it evenly with a spatula or spoon.
  8. Add Banana Slices: Arrange thinly sliced bananas over the entire surface in an even layer.
  9. Add Whipped Topping and Garnish: Spread the thawed Cool Whip evenly over the banana slices. Garnish the top with 12 vanilla wafers, placing one wafer on the center of each serving slice for a decorative touch.
  10. Chill: Refrigerate the assembled banana pudding cake for at least 12 hours or overnight to allow flavors to meld and the pudding to set properly before slicing and serving.

Notes

  • Poking holes in the warm cake allows the pudding to soak in and infuse flavor deep into the cake layers.
  • Make sure to slice bananas thinly (¼ inch or less) for a smoother texture and better coverage.
  • Using cold milk for the pudding ensures it stays fluid enough to soak into the cake.
  • Refrigerating the cake overnight greatly improves the texture and flavor melding.
  • For best results, do not let the pudding set before pouring it onto the cake to maintain soakability.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: banana pudding cake, yellow cake, banana dessert, pudding cake, layered cake, easy dessert, cool whip topping

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Find it online: https://yummybylina.com/banana-pudding-cake-recipe/