Banana Pudding Cake
This Banana Pudding Cake is a rich, creamy twist on a Southern classic. Made with moist yellow cake, banana pudding, fresh bananas, and whipped topping, it’s the perfect dessert for family gatherings, cookouts, or anytime you’re craving comfort in a pan.
Ingredients
- 3½ cups cold whole milk
- 5.1 oz instant banana-flavored pudding mix
- 2 to 3 ripe bananas, peeled and sliced thin (no more than ¼-inch thick)
- 8 oz Cool Whip whipped topping, thawed
- 12 vanilla wafers, for garnish
- 1 box yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
Instructions
- Start by preheating your oven to 350°F. Grab a 9×13-inch baking dish and lightly spray it down with some baker’s spray or non-stick spray. Set it aside.
- In a large bowl, pour in the yellow cake mix. Add the water, vegetable oil, and eggs. Mix it all together by hand using a whisk for about 1 minute or until everything’s smooth and combined with no lumps.
- Pour that cake batter into your prepared pan and pop it into the oven. Bake for about 30 minutes. You know it’s ready when a toothpick inserted into the center comes out clean.
- When the cake is fresh out the oven, grab the handle of a wooden spoon and poke holes all across the top. Don’t hold back. This step lets the pudding seep down into the cake, making every bite juicy and flavorful. Let the cake sit on the counter and cool slightly.
- In another large bowl, pour in the banana-flavored pudding mix. Add the cold milk and whisk it by hand for 2 minutes. You don’t want it fully set like the box says; keep it pourable.
- Pour that pudding mixture all over the cake. Use the back of a spoon to help push it down into the holes. Let the cake soak up all that goodness.
- Layer your thin banana slices evenly across the surface of the pudding-covered cake.
- Grab your thawed Cool Whip and spread it smoothly over the banana layer. Make it nice and even.
- Finish it off with those classic vanilla wafers. One per slice works great so every piece gets a little crunch and flair.
- Cover and refrigerate the cake for at least 12 hours or overnight. This helps everything set up and brings out the best flavor.
Tried this recipe?Let us know how it was!