Banana Pudding Cake Recipe

4.99 from 90 votes

Banana Pudding Cake Recipe

With only 10 minutes of prep, banana pudding cake has all the flavors of banana cream pie, just in cake form. It’s sure to be a hit!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 (15.25-ounce) box yellow cake mix
¾ teaspoon baking soda
1 teaspoon baking powder
3 overripe bananas, mashed
¾ cup water
¼ cup vegetable oil
3 eggs

Topping

1 (5.1-ounce) box vanilla or banana instant pudding mix
2 cups milk
1 cup vanilla wafers, crushed
3 ripe bananas, sliced
2 cups heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla extract

Instructions

Combine all cake ingredients in a mixing bowl. Beat at medium speed for 2 minutes.
Pour batter into a greased 9x13" cake pan.
Bake cake in a preheated oven at 350°F for 30-35 minutes or till a toothpick inserted in the middle comes out clean.
Cool the cake completely, then use a round spoon handle to poke holes all over the cake about an inch apart.
Combine pudding mix and milk and whisk for 2 minutes. Quickly pour over the cake. Get as much pudding into the holes as you can while spreading the pudding into an even layer over the top of the cake. Cover cake and chill for at least 30 minutes.
Place vanilla wafers in a bag and crush them with a rolling pin. Set aside.
Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.
To serve, cut the cake into slices. Top with sliced bananas, whipped cream, and crushed vanilla wafers. Refrigerate any leftovers.

Video

Notes

Recipe Tips.

Cake Batter. Do not make the cake according to the box directions. Instead, use the box cake mix and combine it with the ingredients listed in the recipe.
Pudding. Be sure to use INSTANT banana pudding mix, otherwise, it will not set properly.
Topping. Go ahead and top the cake with a drizzle of Chocolate or Caramel Sauce. Add texture with chopped pecans, walnuts, or sliced almonds.
Round cake pans. Divide the cake batter into two 8 or 9-inch round cake pans. Bake at 350°F for about 25-30 minutes. Cool.
Cupcakes. Use foil liners and bake at 350°F for 18-22 minutes. Cool and poke about 3 holes. Pour the pudding mixture into the holes and chill.

Prep ahead. The banana cake base can be made a day ahead and stored covered at room temperature. Once the pudding is added, cover the pudding layer directly with plastic wrap and refrigerate for up to an additional day before topping.

Freezer. For best results, freeze the cake after the pudding has set but before adding cookies or whipped cream. Wrap tightly with plastic directly on the pudding, then foil, or wrap individual slices. Freeze for about 2 months; thaw in the fridge before topping and serving.

Store leftovers, covered, in the refrigerator for 3-5 days. To help keep the sliced bananas from browning, cover them with extra whipped cream.

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