This banana pudding cake recipe is truly the perfect combination. The banana pudding and fresh bananas make it light and fruity. But the cake and use of pudding makes it creamy and moist. Think, banana cream pie, in a poke cake form!
For more amazing banana recipes, do not miss our easy banana cake or our banana chocolate chip cookies.
Banana Pudding Cake
The banana pudding cake is SO easy to make. It’s become one of my favorite desserts, and it’s always a hit when I bring it to a potluck, a baby shower — or any other gathering. Another great option is our banana split cake – it’s sure to impress!
I love adding pudding to a cake. It keeps the cake so moist and the flavor really soaks into the texture of the cake.
In this recipe, you forego the frosting and using whipped topping instead. It’s the perfect final touch and, again, it keeps this dessert from getting too heavy or rich.
As far as baking goes, this cake recipe could not be more simple. You simply bake the cake the same way you would bake it normally — just follow the instructions on the back of the box for a 9×13 pan cake.
After you’ve baked the cake is when the fun comes in! You will poke the holes in the cake and add the pudding and other toppings to give the cake it’s rich and creamy banana flavor.
Banana Pudding Cake Ingredients You Will Need
- 1 box yellow butter cake mix (plus eggs, butter and milk)
- 2 5.1 ounce packages of pudding
- 2 containers of frozen whipped topping
- 4-5 bananas
- 8-10 vanilla wafers (for garnish)
What Cake Mix to Use for a Banana Pudding Cake
Any type of boxed vanilla cake mix will work just fine when making this banana pudding cake recipe.
When it’s all said and done, the additions we will be making will make this recipe far from a “boxed” cake.
How to Make a Banana Pudding Cake
Mix together the cake mix using the directions and amounts listed on the back of the box. It typically calls for water, butter, and eggs. Swap out the water for milk.
After you’ve made your cake mix, bake the cake in a 9×13 pan – according to the package directions. It usually takes about 30 minutes.
When the cake comes out of the oven, let it cool slightly. Then, using the back end of a wooden spoon, poke holes all over the cake and let it cool a bit more.
While the cake is cooling, prepare one package of banana pudding with 3 cups of milk. Whisk it together and let it sit for 45-60 seconds, then pour it over the cake, spreading the pudding into the holes. After, chill the cake with pudding for about 15 minutes.
While the cake is chilling, prepare the second box of pudding with 2 cups of milk and 2 cups of whipped topping. Let this mixture sit until it thickens.
Remove the cake from the refrigerator and slice the bananas. Next, you will want to place the bananas on top of the pudding layer you already have on the cake.
After you’ve spread the bananas, you can then spread the pudding and whipped topping mixture over the top of the bananas and cake. Finally, spread the remaining whipped topping over the very top of the cake.
Garnish with vanilla wafers to finish it off.
I find it a good idea to let the cake chill for a bit longer before serving, you want to serve it when it’s nice and cold.
The trick with this cake is to make sure that you keep the cake chilled until you are ready to serve it and after you are finished serving it. You want to keep it chilled because of the puddings, whipped topping, and bananas that you’ve added.
This is definitely a dessert that people will “go bananas” for. It’s creamy and delicious but light and fruity at the same time. It’s fun to make, and even more fun to eat.
I hope you enjoy making it and serving it as much as I have.
More Easy Cake Recipes You Will Love
More Dessert Recipes:
Banana Pudding Cake
Ingredients
- 1 box yellow butter cake mix plus eggs, butter, and milk
- 2 5.1 ounce packages of pudding
- 2 containers of frozen whipped topping
- 4-5 bananas
- 8-10 vanilla wafers for garnish
Instructions
- Mix together the cake mix using the directions on the box. Typically it calls for water, butter, and eggs -- but instead of using water, use milk. Bake in a 9 x 13 pan according to box directions.
- Once baked, allow to cool slightly, then using the end of a wooden spoon, poke holes all over the cake and allow to cool a little more.
- Prepare one package of banana pudding with 3 cups of milk, then pour over the cake, allowing to seep into the holes. Chill the cake for about 15 minutes.
- Prepare one package of banana pudding with 2 cups of milk and 2 cups of whipped topping. Allow to thicken.
- Remove the cake from the fridge and cover the entire cake with sliced bananas.
- Spread the pudding and whipped topping mixture over the entire cake like icing.
- Then cover with a layer of whipped topping and garnish with vanilla wafers.
How do you keep bananas from becoming dark or does it???
If they’re not exposed to air, they don’t brown right away. It never lasts long enough in our family to be a problem 😉
Love, love, love this delicious recipe!!
Do you use instant pudding or cook and serve?
Instant! 😉