If you’re a fan of banana pudding and cake, why not combine the two into one irresistible dessert? Banana pudding cake is a moist, flavorful treat that captures the creamy sweetness of classic banana pudding in a fluffy cake form. Whether you’re baking for a family gathering or just craving something special, this banana pudding cake recipe is simple, quick, and guaranteed to delight.
What Makes Banana Pudding Cake So Special?
Banana pudding cake blends the best of both worlds: the soft, tender crumb of a banana-flavored cake and the rich, silky texture of banana pudding. Often topped with whipped cream and crunchy vanilla wafer cookies, it has layers of flavor and texture that keep every bite exciting. Plus, it’s a perfect way to use ripe bananas sitting on your counter!
Ingredients You’ll Need
Here’s a straightforward list of ingredients that keep this recipe easy and accessible:
– Ripe bananas (about 3-4 medium-sized)
– Yellow cake mix (one box, about 15 oz)
– Instant banana pudding mix (one or two packets)
– Instant vanilla pudding mix (optional, for extra creaminess)
– Eggs (3-4 large)
– Water (about 1 cup)
– Vegetable oil (1/4 cup)
– Whole milk (for pudding preparation)
– Cool Whip or whipped topping (about 8-16 oz)
– Vanilla wafer cookies (for garnish and texture)
– Optional: additional sliced bananas for topping
Step-by-Step Guide to Making Banana Pudding Cake
1. Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a bundt pan, depending on your preference.
2. Mix the Cake Batter
In a large bowl, whisk together the yellow cake mix and one packet of instant banana pudding mix. Add eggs, water, and vegetable oil, then stir until well combined. Fold in about 1 cup of mashed ripe bananas gently to keep the batter light and fluffy.
3. Bake the Cake
Pour the batter into your prepared pan and bake for 35-40 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Let the cake cool completely on a wire rack.
4. Make the Banana Pudding Filling
While the cake cools, prepare the pudding. Combine about 1 cup mashed bananas with 3 cups whole milk in a bowl. Sprinkle in two packets of vanilla or banana instant pudding mix and whisk until it starts to thicken. It’s okay if it’s not perfectly smooth.
5. Poke and Fill
Using the handle of a wooden spoon, poke holes all over the cooled cake. The bigger the holes, the more pudding you can fill inside. Spoon the pudding mixture into the holes, making sure they’re well filled. Spread any remaining pudding over the top of the cake.
6. Chill and Top
Refrigerate the cake for at least an hour to let the pudding set. Once chilled, spread a generous layer of Cool Whip or whipped topping over the cake. Decorate with crushed vanilla wafer cookies and sliced bananas for that classic banana pudding finish.
Tips for the Best Banana Pudding Cake
– Use very ripe bananas for maximum sweetness and flavor.
– Don’t overmix the batter once you add the bananas to keep the cake tender.
– If you want a richer pudding layer, try mixing vanilla and banana pudding packets.
– For a lighter touch, substitute Cool Whip with homemade whipped cream.
– Serve chilled for the best texture and flavor.
Variations to Try
– Banana Pudding Poke Cake: Use a simple yellow cake and poke holes to fill with pudding, then frost and garnish.
– Bundt Pan Version: Bake the batter in a bundt pan for a beautiful presentation.
– Add Nuts: Sprinkle chopped pecans or walnuts on top for crunch.
– Chocolate Twist: Add mini chocolate chips to the batter for a chocolate-banana combo.
Banana pudding cake is a crowd-pleaser that’s easy enough for weeknight baking yet special enough for celebrations. With its creamy pudding layers, moist banana cake, and crunchy wafer topping, it’s a dessert that everyone will love.
Enjoy making and sharing this delightful banana pudding cake with your loved ones!