Banana Pudding Cake

5 from 6 votes

A yellow cake poked warm and filled with banana pudding. Two hours to slice, with the fresh bananas and whipped topping added the day you serve it.

Prep Time10

Cook Time24

Chill Time2

Total Time2 34

Course: Dessert

Cuisine: American

Keyword: Banana Pudding Cake Recipe

Servings: slices

Calories: 282kcal

Author: Stephanie Keeping

13.25 ounces boxed yellow cake mix, made according to package directions (Betty Crocker Super Moist brand used - 1 cup water, ¼ cup vegetable oil, and 3 large eggs)
5.1 ounces boxed instant banana cream pudding mix (Jell-O brand used)
4 cups whole milk, cold
2 to 3 bananas, peeled and sliced into ⅛ to ¼-inch thick slices
8 ounces container whipped topping, thawed (Cool Whip brand used)
6 to 8 vanilla wafer cookies, finely crushed (garnish)

Preheat the oven to 350°F. Lightly spray a metal straight-sided 9x13 baking pan with baker’s spray and set aside.
Prepare the yellow cake mix according to the package directions (with the water, oil and eggs) and bake for 23-25 minutes or until lightly golden and a toothpick inserted into the center comes out with a few moist crumbs.
Remove the baked cake from the oven, allow it to cool for 2-3 minutes, then poke holes all over the cake using the handle of a wooden spoon. Be sure to poke the holes all to the bottom of the cake, not just on the surface. Set aside while preparing the banana cream pudding mix.
Whisk together the instant banana cream pudding mix and the cold whole milk for 2-4 minutes or just until it starts to thicken. It should still be a pourable consistency. It will continue to thicken and set as it chills.
Pour the pudding into the poked holes and over the entire surface of the cake, spreading any excess pudding evenly across the top.
Cover the cake with plastic wrap and refrigerate for 2 hours (up to overnight) to allow the pudding to chill and set. The longer it chills, the firmer the pudding will set.
When ready to serve, remove the chilled cake from the refrigerator and top with a single layer of banana slices, being sure to cover the entire surface of the cake.
Spread the thawed whipped topping evenly over the banana slices and garnish with the crushed vanilla wafer cookies. Slice and serve.

Do not allow the cake to cool too much before poking the holes, as it will crumble more easily once it has cooled.
You can gently tap the pan on the counter after pouring the pudding over the cake to remove any air pockets. This will help the pudding settle completely into the holes.