Easy Banana Pudding Cake Recipe
Okay, so listen up, because this ain’t your grandma’s banana pudding. Well, maybe it IS, but we’re turning it into a CAKE. That’s right, an Easy Banana Pudding Cake Recipe and it’s the ultimate comfort dessert that’s surprisingly simple to whip up. It’s layers of fluffy cake, creamy banana pudding, and fresh bananas, all piled high and begging to be devoured. Trust me, this is the one you make when you need a guaranteed win.
Oh man, this cake… My husband, bless his heart, he’s not a huge dessert guy. But THIS? He goes absolutely bananas (pun intended!). I remember one time, I made it for a friend’s birthday, and he snuck into the kitchen at like 2 AM and ate half of it right out of the pan with a spoon. I wasn’t even mad, just impressed! Now, anytime I make it, I have to hide a slice for myself, or else it’s GONE. It’s seriously a family favorite, a total staple for potlucks, birthdays, and any excuse to bake.
Why You’ll Love This Easy Banana Pudding Cake Recipe
- It’s ridiculously easy – even if you’re the kind of person who sets water on fire (no judgment, I’ve been there).
- Banana pudding in cake form? Need I say more?
- It’s the perfect balance of sweet, creamy, and banana-y goodness.
- It’s a guaranteed crowd-pleaser. Seriously, watch it disappear.
- Because you deserve a damn good cake. Period.
How to Make It
Alright, let’s get down to business. First things first, grab a box of yellow cake mix. Don’t judge me, box mixes are amazing! Bake it according to the instructions on the box, but here’s my little secret: add a teaspoon of vanilla extract to the batter. It just kicks it up a notch.
While the cake is baking (or cooling, if you planned ahead which… let’s be real), get your pudding ready. We’re talking instant banana pudding. Mix that with some milk until it’s nice and thick. Now, this is where the magic happens: fold in a tub of whipped topping. Trust me on this one, it makes it SO creamy and dreamy.
Once the cake is cooled, poke holes all over it with a fork. Don’t be shy, really go for it! Then, pour half of the pudding mixture over the cake, letting it soak in. Next, layer on sliced bananas. The more, the merrier! Top with the remaining pudding and more whipped topping. And because we’re fancy (or just extra), sprinkle some crushed vanilla wafers on top. Chill for at least 2 hours. Or, you know, until you can’t resist anymore. I usually give it an hour before diving in. No regrets.
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Ingredient Notes
- Yellow Cake Mix: Look, I’m not gonna lie, I always use boxed cake mix. It’s easy and reliable. But if you’re feeling ambitious, go ahead and make a yellow cake from scratch. Just don’t blame me if it doesn’t turn out!
- Instant Banana Pudding Mix: This is the key to the whole dang thing. Don’t try to get fancy with cooked pudding unless you’re ready for a kitchen disaster. I’ve tried. It was sad.
- Milk: Use whatever kind of milk you have on hand. I usually use 2%, but whole milk will make it extra creamy. Almond milk works too, if that’s your jam.
- Whipped Topping: Don’t skimp on this! It makes the pudding so light and fluffy. I prefer the regular kind, but the light version is fine too.
- Bananas: Make sure they’re ripe, but not too ripe. You want them to be firm enough to slice, but sweet enough to add that banana flavor.
- Vanilla Wafers: These are totally optional, but they add a nice crunch and that classic banana pudding flavor. Plus, they look pretty! I once tried to use graham crackers because I was out of wafers, and it just wasn’t the same.
Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.
- Bake yellow cake mix according to package directions, adding vanilla extract.
- Mix instant banana pudding with milk until thickened.
- Fold whipped topping into the banana pudding.
- Poke holes all over the cooled cake with a fork.
- Pour half of the pudding mixture over the cake, allowing it to soak in.
- Slice bananas and layer them on top of the pudding.
- Top with the remaining pudding and whipped topping.
- Sprinkle crushed vanilla wafers over the top.
- Chill in the refrigerator for at least 2 hours before serving.
What to Serve It With
Honestly, this cake is pretty much a standalone star. But if you really want to go over the top, serve it with a scoop of vanilla ice cream or a dollop of extra whipped cream. Or just eat it straight from the fridge with a fork. No judgement here.
Tips & Mistakes
- Don’t overbake the cake! A dry cake is a sad cake.
- Let the cake cool completely before adding the pudding. Otherwise, it will melt the whipped topping.
- If you’re short on time, you can use store-bought cake. I won’t tell.
- Don’t be afraid to experiment! Add a layer of caramel sauce, or sprinkle some chopped nuts on top. Get creative!
Storage Tips
Okay, so, if you have leftovers (which is highly unlikely), store them in an airtight container in the fridge. It’ll keep for about 3 days, but it’s best eaten within the first day or two. The bananas might get a little brown, but it’ll still taste amazing. And yes, eating it cold for breakfast is perfectly acceptable. I may or may not have done that… several times.
Variations and Substitutions
Alright, let’s talk swaps. If you don’t have vanilla wafers, you could try shortbread cookies, or even teddy grahams if that’s what you have hanging around. For a fun twist, try adding a layer of crushed pineapple between the bananas and pudding. I once tried using chocolate pudding instead of banana (don’t ask), and it was… interesting. Not terrible, but not banana pudding cake. I also tried skipping the whipped topping once (because I ran out), and it was definitely missing something. Learn from my mistakes, people!
Frequently Asked Questions
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Easy Banana Pudding Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas about 2-3 bananas
- 0.5 cup buttermilk room temperature
- 1 cup vanilla wafer cookies crushed
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas. Alternately add the dry ingredients and buttermilk to the banana mixture, beginning and ending with dry ingredients. Mix until just combined. Fold in coconut flakes.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Crush the vanilla wafer cookies and sprinkle them over the cake before serving.
Notes
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