Banana Pudding Cake is a delicious, comforting dessert that combines the rich flavors of banana pudding with a light, fluffy cake. It’s a crowd-pleasing treat that’s easy to make and perfect for any occasion. Here’s a simple recipe to make Banana Pudding Cake:
Banana Pudding Cake Recipe
Ingredients:
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For the cake:
- 1 box yellow cake mix (or homemade cake mix)
- 1 cup mashed ripe bananas (about 2 bananas)
- 1/2 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
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For the banana pudding filling:
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 1/2 cups cold milk
- 1 teaspoon vanilla extract
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For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Sliced bananas (optional, for garnish)
- Nilla wafers or graham crackers (optional, for garnish)
Instructions:
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Make the cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the cake mix, mashed bananas, water, vegetable oil, eggs, and vanilla extract. Mix until fully combined and smooth, following the instructions on the cake mix box if using a store-bought mix.
- Pour the batter into the prepared baking dish and smooth it out evenly.
- Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for about 10 minutes, then transfer to a wire rack to cool completely.
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Make the banana pudding filling:
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 2-3 minutes.
- Stir in the vanilla extract.
- Once the cake has cooled completely, use a fork to poke holes all over the top of the cake.
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Assemble the cake:
- Pour the banana pudding mixture over the cooled cake, spreading it evenly to fill the holes.
- Refrigerate the cake for at least 2 hours to allow the pudding to set and for the flavors to meld together.
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Make the whipped cream topping:
- In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the banana pudding layer, smoothing it out with a spatula.
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Garnish (optional):
- Top with sliced bananas and Nilla wafers or crushed graham crackers for a bit of crunch and extra banana flavor.
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Serve:
- Keep the cake refrigerated and serve cold. It’s best enjoyed within 3-4 days.
Tips for Perfect Banana Pudding Cake:
- Bananas: Use ripe bananas for a sweeter, more flavorful cake and filling. If you want the bananas in the pudding filling to stay firm, add them right before serving as a garnish rather than mixing them into the filling.
- Homemade cake: If you prefer to make your own cake, substitute the boxed mix for a homemade yellow cake recipe and follow the same instructions for adding the banana flavor.
- Chill time: Don’t skip the chilling step! Allowing the cake to chill for at least 2 hours helps the banana pudding absorb into the cake, giving it that delicious, moist texture.
- Flavor variations: You can try adding a little cinnamon or nutmeg to the cake batter for extra flavor.
Banana Pudding Cake is the perfect balance of moist cake, creamy pudding, and fluffy whipped cream, making it a treat everyone will love. Enjoy! 🍌🍰