Banana Pudding Cake
This Banana Pudding Cake combines moist banana-flavored cake with layers of creamy pudding, fresh bananas, and whipped topping. It’s a comforting Southern-inspired dessert that's perfect for potlucks and family gatherings.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Hand mixer or whisk
Ingredients
- 1 box yellow cake mix (15.25 oz / 432 g), plus ingredients listed on box
- 2 cups cold milk
- 1 package instant banana pudding mix (5.1 oz / 144 g)
- 3 ripe bananas sliced
- 1 container frozen whipped topping thawed (8 oz / 227 g)
- 10 vanilla wafers crushed, for topping
Instructions
- Preheat oven according to cake mix package instructions. Prepare and bake the yellow cake in a 9x13 inch baking dish as directed. Let it cool for 10 minutes.
- While cake is still slightly warm, use the handle of a wooden spoon to poke holes all over the cake.
- In a mixing bowl, whisk together the cold milk and banana pudding mix for 2 minutes until slightly thickened.
- Pour the pudding evenly over the cake, using a spatula to spread and fill the holes. Chill the cake for at least 1 hour.
- Top with a layer of sliced bananas and then spread the whipped topping over the entire cake.
- Sprinkle with crushed vanilla wafers. Refrigerate until ready to serve.
Notes
To prevent bananas from browning, add them just before serving or dip slices in a bit of lemon juice before adding to the cake. Store leftovers covered in the refrigerator.