Banana Pudding Cake

If you love banana pudding and cake, then get ready to fall in love with this Banana Pudding Cake—a soft, moist yellow cake layered with creamy banana pudding, fresh banana slices, and fluffy whipped topping, all finished off with a sweet crunch of crushed vanilla wafers. It’s the perfect dessert for potlucks, holidays, or any time you need a delicious treat that’s sure to please a crowd.

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Why You’ll Love This Recipe

• Classic Flavor Combo – All the goodness of banana pudding in a cake format.
• Easy to Make – Uses boxed cake mix and instant pudding for convenience.
• Great Make-Ahead Dessert – Tastes even better the next day.
• Kid-Approved – Sweet, creamy, and packed with bananas.
• Perfect for Sharing – Serves a crowd and travels well.

Ingredients You’ll Need

For the Cake:

• 1 box yellow cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

For the Pudding Layer:

• 1 package (3.4 oz) instant banana cream pudding mix
• 1¾ cups cold milk
• 1 cup whipped topping (like Cool Whip)
• 2 large ripe bananas, sliced

For the Topping:

• 1½ cups whipped topping
• ½ cup crushed vanilla wafers
• Banana slices and whole wafers for garnish (optional)

Tools You’ll Need

• Mixing bowls
• Whisk or electric mixer
• 9×13-inch baking dish
• Rubber spatula
• Knife and cutting board

Step-by-Step Instructions

Step 1: Bake the Cake

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix the cake mix, water, oil, eggs, and vanilla extract until smooth.
3. Pour the batter into the prepared baking dish and spread evenly.
4. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and let the cake cool completely.

Step 2: Make the Pudding Mixture
6. In a medium bowl, whisk together the banana pudding mix and cold milk for 2 minutes until thickened.
7. Fold in 1 cup of whipped topping for a light and creamy texture.
8. Refrigerate the pudding mixture for 10–15 minutes to set.

Step 3: Assemble the Cake
9. Once the cake is cooled, use the handle of a wooden spoon to poke holes all over the top.
10. Spread the banana pudding mixture evenly over the cake, making sure it gets into the holes.
11. Arrange the sliced bananas over the pudding layer.
12. Gently spread 1½ cups of whipped topping over the bananas, creating a smooth layer.

Step 4: Add the Toppings
13. Sprinkle crushed vanilla wafers on top of the whipped topping.
14. Garnish with extra banana slices and whole vanilla wafers if desired.

Step 5: Chill and Serve
15. Cover and refrigerate for at least 2 hours before serving.
16. For best results, chill overnight to let the flavors meld and the cake become extra moist.

Tips for Success

• Use Ripe Bananas – The sweeter and softer, the better for flavor and texture.
• Let the Cake Cool – Warm cake will cause the pudding to melt.
• Chill Well – The longer it sits, the better it tastes.
• Add the Garnish Later – Add fresh bananas and whole wafers right before serving to keep them from browning or getting soggy.
• Make It a Layer Cake – For special occasions, bake in round pans and layer pudding and bananas between the cake layers.

Serving Suggestions

• With a drizzle of caramel sauce for a sweet finish.
• As part of a dessert bar or buffet table.
• With a hot cup of coffee or iced tea for a Southern-style treat.
• As a birthday or holiday dessert—just add candles or sprinkles!

How to Store & Reheat

Storing:

• Store the cake covered in the refrigerator for up to 3 days.
• Best eaten within 48 hours for the freshest flavor and texture.

Freezing:

• Not recommended to freeze the whole cake with pudding and bananas, but the cake layer alone can be frozen and assembled later.

Reheating:

• No need to reheat—this cake is meant to be served chilled.

Frequently Asked Questions

1. Can I use homemade banana pudding instead of instant?
Yes! If you have a favorite banana pudding recipe, go for it.

2. What can I use instead of whipped topping?
Homemade whipped cream works great—just whip 1½ cups of cold heavy cream with 2–3 tablespoons of powdered sugar.

3. Can I make this gluten-free?
Use a gluten-free cake mix and ensure your pudding mix and wafers are gluten-free.

4. How do I keep bananas from turning brown?
Toss them in a little lemon juice before layering, or add them just before serving.

Final Thoughts

Banana Pudding Cake is a sweet, creamy twist on two beloved classics that’s sure to become a family favorite. With layers of moist cake, silky pudding, and crunchy vanilla wafers, it’s the kind of dessert that disappears fast at any gathering. It’s easy, affordable, and absolutely irresistible.

So go ahead—whip it up today and enjoy a little taste of banana bliss!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Chill Time: 2 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 340 | Protein: 4g | Carbohydrates: 43g | Fat: 16g | Fiber: 1g | Sodium: 350mg

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