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I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding...

Banana Pudding Cake

I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. —Tiffany Barbee, Rocky Mount, North Carolina
Total Time

Prep: 30 min. Bake: 15 min. + cooling

Makes

16 servings

Ingredients

  • 1 package yellow cake mix
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananas
  • 1 package (12 ounces) vanilla wafers
  • FILLING:
  • 1 cup cold 2% milk
  • 1 package (3.4 ounces) instant banana cream pudding mix
  • WHIPPED CREAM FROSTING:
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • Sliced ripe bananas, optional

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.
  2. Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
  3. Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

Banana Pudding Cake Tips

How do you keep this banana pudding cake moist?

The longer the banana pudding cake sits in the refrigerator the softer and gooier the layers become. It enhances the flavors and becomes spoonable versus sliceable. Here are some other tips on how to fix a dry cake.

What variations can you make to this banana pudding cake recipe?

You can substitute whipped topping for homemade whipped cream if you're running low on time, as Tiffany suggests. You could also try adding in another fruit, like in this strawberry banana pudding cake recipe.

How should you store this banana pudding cake?

Like other pudding cake recipes, you can store this banana pudding cake for about three to four days in the fridge.

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 piece: 417 calories, 21g fat (8g saturated fat), 65mg cholesterol, 395mg sodium, 52g carbohydrate (31g sugars, 1g fiber), 4g protein.



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