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Banana Pudding Cake
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Banana Pudding Cake has all the yummy flavors of banana pudding in cake form! Yellow cake, vanilla pudding, bananas, and of course, vanilla wafers! It’s the perfect birthday cake for ‘nana pudding lovers.
Banana Pudding Cake is simple to make and delicious to eat! Who could resist a yellow cake topped with whipped cream and garnished with vanilla wafers? Whether you arrange vanilla wafers on the top, whole, or crush them and sprinkle the crumbs, this cake slices up beautifully to show off those delectable layers.
This Banana Pudding Cake is a take on poke cake. The cake is baked in one layer and poked with a wooden spoon handle to make holes all over the surface. Then, a filling is spread on top, in this case, vanilla pudding. The pudding fills the holes, incorporating the filling throughout the cake, resulting in a very tender, flavorful dessert. It’s a much faster way to combine flavors than having to tort and fill a layer cake, and there are so many flavor combinations you can try.
Banana Pudding Cake Ingredients
- Yellow butter cake
- Eggs
- Butter
- Milk
- Packages of banana pudding
- Frozen whipped topping
- Bananas
- Vanilla wafers
Light and sweet with wonderful banana flavor, this recipe is a delight. Fluffy cake, creamy pudding, smooth bananas, and whipped topping - this cake practically melts in your mouth! Cake mix, instant pudding, and whipped topping mean this cake comes together quickly and turns out perfect every time.
Feel free to experiment with some substitutions - poke cake is very forgiving. Don’t have a yellow cake mix? White works just as well. Funfetti could be extra festive! Vanilla pudding is classic, but if you like a more intense banana flavor, try banana pudding mix instead. For texture, add ½ cup of finely chopped pecans or walnuts into the cake. A sprinkle of toffee pieces on top would be lovely, too. Definitely don’t skip the vanilla cookies for that traditional taste, either vanilla wafers or vanilla animal crackers taste great!
How to Make Banana Pudding Cake
FIRST STEP: Mix together the cake mix using the directions on the box. Typically it calls for water, butter, and eggs — but instead of using water, use milk. Bake in a 9 x 13 pan according to box directions.
SECOND STEP: Once baked, allow to cool slightly, then using the end of a wooden spoon, poke holes all over the cake and allow to cool a little more.
THIRD STEP: Prepare one package of banana pudding with 3 cups of milk, then pour over the cake, allowing it to seep into the holes. Chill the cake for about 15 minutes.
FOURTH STEP: Prepare one package of banana pudding with 2 cups of milk and 2 cups of whipped topping. Allow to thicken.
FIFTH STEP: Remove the cake from the fridge and cover the entire cake with sliced bananas.
SIXTH STEP: Spread the pudding and whipped topping mixture over the entire cake like icing.
SEVENTH STEP: Then cover with a layer of whipped topping and garnish with vanilla wafers.
Cooking Tips
If the cake is not going to be consumed all the same day, you might want to forgo the sliced banana layer as they may turn brown. Instead, you may opt to garnish with freshly sliced banana at the time of serving.
Bananas should be ripe but not too brown.
Keep the cake refrigerated otherwise, the whipped topping will soften if left at room temperature too long.
For perfect slices, clean the knife after each cut.
Storing this Recipe
Cover and keep refrigerated for up to 2 days.
Freeze the cake with or without frosting. Wrap tightly in plastic wrap then aluminum foil. Freeze for up to 3 months and defrost before slicing.
Banana Pudding Cake
Banana Pudding Cake is delicious, fluffy, and easy to make.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Ingredients
- 1 box yellow butter cake mix plus eggs, butter, and milk
- 2 5.1 ounce packages of pudding
- 2 containers of frozen whipped topping
- 4-5 bananas
- 8-10 vanilla wafers for garnish
Instructions
- Mix together the cake mix using the directions on the box. Typically it calls for water, butter, and eggs — but instead of using water, use milk. Bake in a 9 x 13 pan according to box directions.
- Once baked, allow to cool slightly, then using the end of a wooden spoon, poke holes all over the cake and allow to cool a little more.
- Prepare one package of banana pudding with 3 cups of milk, then pour over the cake, allowing to seep into the holes. Chill the cake for about 15 minutes.
- Prepare one package of banana pudding with 2 cups of milk and 2 cups of whipped topping. Allow to thicken.
- Remove the cake from the fridge and cover the entire cake with sliced bananas.
- Spread the pudding and whipped topping mixture over the entire cake like icing.
- Then cover with a layer of whipped topping and garnish with vanilla wafers.
Video
Nutrition
Calories: 369kcal | Carbohydrates: 67g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 527mg | Potassium: 256mg | Fiber: 2g | Sugar: 48g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg
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Comments
Teua Johnson says
I just made this cake and I absolutely love it and so does the family. Will definitely make it again. Thanks for all the amazing recipes
Diana Phillips says
This is a wonderful cake . I have made it twice and everyone loves it. Someone even wants me to make it for their birthday tomorrow. Thanks for the recipe.
Nora says
I love it thank you for sharing I love baking
Sylvia Terrazas says
Delish!