Description
Banana Pudding Cake is a rich, creamy, and comforting dessert that combines moist vanilla cake, silky banana pudding, fresh bananas, fluffy whipped topping, and classic vanilla wafers in every bite. This easy dessert recipe is perfect for potlucks, family gatherings, holiday parties, and weekend baking when you want something nostalgic yet impressive. The chilled layers create the ultimate creamy texture while the bananas add fresh sweetness that pairs beautifully with the soft cake. If you are searching for easy dessert ideas, quick party desserts, banana desserts, Southern desserts, or make-ahead dessert recipes, this Banana Pudding Cake is guaranteed to become a favorite. It’s simple to prepare, incredibly flavorful, and even better after chilling overnight.
Ingredients
1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
2 boxes instant banana pudding mix (3.4 ounces each)
4 cups cold whole milk
1 can sweetened condensed milk
1/2 teaspoon banana extract
5 ripe bananas, sliced
1 box vanilla wafers
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract for whipped cream
1/4 cup crushed vanilla wafers for garnish
2 tablespoons caramel drizzle optional
Instructions
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the yellow cake mix, eggs, oil, water, and vanilla extract. Mix until smooth.
3. Pour the batter into the prepared baking dish and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
4. Remove the cake from the oven and allow it to cool completely.
5. In another bowl, whisk together the banana pudding mix and cold milk for about 2 minutes until thickened.
6. Add the sweetened condensed milk and banana extract to the pudding mixture and stir until smooth.
7. Spread the banana pudding evenly over the cooled cake.
8. Arrange vanilla wafers over the pudding layer.
9. Add an even layer of sliced bananas on top of the wafers.
10. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Spread the whipped cream evenly over the banana layer.
12. Garnish with crushed vanilla wafers and caramel drizzle if desired.
13. Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
Use ripe bananas with a few brown spots for the sweetest flavor and best texture.
Allow the cake to cool completely before adding the pudding layer to prevent the pudding from becoming runny.
For the best flavor and texture, refrigerate the cake overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg