Banana Pudding Cake
Layered Banana Pudding Cake: This ultra moist banana cake recipe is topped with creamy pudding, fresh bananas, whipped cream, and vanilla wafers. It’s easy to make, and packed with southern charm!
A layer cake with all the flavor of Banana Pudding. Fresh bananas, Nilla wafers, and whipped topping give this Banana Pudding Cake that wonderful down home nanner puddin’ flavor in a more sophisticated form.
Banana Pudding Cake is a fun twist on our favorite summertime staple and this makes getting your fix even easier. All the classic banana pudding ingredients wrapped into one addicting cake!
- 2 sticks butter, softened
- 1 3/4 cups sugar
- 3 eggs + 2 egg whites
- 3 tsp vanilla
- 3 cups all-purpose flour
- 3 1/2 tsp baking powder
- One 1.34oz box instant, sugar-free banana pudding mix
- 1 cup milk
- Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
- One 1.34oz box instant, sugar-free vanilla pudding mix
- 1 1/4 cups skim milk
- 1 cup Cool Whip (or whipped cream)
- To brush on layers: Mix together the following:
- 1 Tbsp sweetened condensed milk
- 1 Tbsp skim milk
- You’ll also need:
- 2-3 medium ripe bananas
- 3-4 cups Cool Whip for frosting
- Make the cake
- Preheat oven to 350 F.
- Prep three 8″ round pans by lining the bottom only with parchment paper.
- Cream butter and sugar until light and fluffy.
- Slowly beat in eggs and egg whites, one at a time.
- Beat in vanilla until well combined.
- In a separate bowl, combine flour, baking powder, and pudding mix.
- Add into wet ingredients in three separate additions, mixing until just combined.
- Don’t over mix!
- Stir in milk until combined. Divide batter and pour into pans.
- Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
- Allow cake to cool 15 minutes in pan.
- Loosen and remove from pan.
- Allow to cool another 1-2 hours on a wire rack.
- Begin layering
- Level each cake.
- Place first layer on cake plate.
- Brush with a little milk mixture.
- Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.
- Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.
- This is the fun part.
- Frost with Cool Whip and decorate as you wish.
- I crushed some mini Nilla wafers and spread on top.
- Then used the wafers along the sides.
- Whew! Sounds super complicated, but it was simple to make.
- You may also want to put some Nilla wafers in between the layers.
- You know, if you’re feeling extra fancy and decadent.
- Very important!!: Store this cake in the fridge!! Lots of perishable ingredients.
- You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick.
- This may be a new family favorite.
- It’s definitely not a “good for you” cake, but this was a very special occasion.
- Everyone loved it, too! My nieces especially enjoyed picking off and eating the Nilla wafers.