If you love creamy banana pudding and soft homemade cake, Trisha Yearwood’s Banana Pudding Cake brings the best of both worlds together. It’s warm, tender, and tastes like a hug in dessert form. Perfect for Sunday gatherings or whenever you crave a little Southern sweetness, this recipe gives you that cozy, country flavor with simple ingredients and easy steps.
Why You’ll Love This Recipe
- It’s an easy Banana Pudding Cake made with pantry staples and real bananas.
- Moist and fluffy like Trisha Yearwood Pound Cake Recipe, but with a pudding twist.
- Brings that homemade Southern comfort you find in Southern Banana Pudding with condensed milk.
Ingredients
Each ingredient plays an important role in creating that creamy, dreamy texture and flavor of Trisha Yearwood’s Banana Pudding Cake.
- Ripe Bananas: Adds natural sweetness and rich banana flavor, similar to Banana Pudding Bread.
- Butter: Makes the cake moist and adds richness, just like in Trisha Yearwood Banana Bread Recipe.
- Sugar: Balances the flavors and adds sweetness.
- Eggs: Helps bind everything together and creates structure.
- All-purpose flour: Gives the cake its soft but sturdy base.
- Vanilla instant pudding mix: Adds that signature creamy banana pudding layer.
- Milk: Makes the pudding light and fluffy.
- Whipped topping: Creates a dreamy frosting that ties the dessert together.
- Vanilla wafers: Adds crunch and nostalgic banana pudding flavor, similar to Chessmen Banana Pudding.
Step-by-Step Instructions
Follow these easy steps to create a cake that tastes just like Dolly Parton Banana Pudding Cake but with Trisha’s Southern charm.
- Preheat your oven to 350°F and grease a bundt pan with butter and flour.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Mash bananas and add them to the mixture along with milk and pudding mix. Stir well.
- Add flour slowly, mixing until just combined. Pour the batter into the pan.
- Bake for 55 to 60 minutes until a toothpick comes out clean. Let cool, then top with whipped topping and crushed wafers.
Mistakes To Avoid
- Don’t use unripe bananas. The flavor won’t shine and your Banana Pudding Cake Easy will taste flat.
- Don’t overmix the batter. It can make your cake dense instead of soft.
- Don’t skip cooling time. The frosting can melt and ruin the texture of Trisha Yearwood’s Banana Pudding.
- Don’t store uncovered. Keep it chilled and covered to stay moist, like this high-protein banana pudding recipe.
Serving Suggestions
Serve this Trisha Yearwood Pound Cake Recipe version with a scoop of vanilla ice cream or drizzle with caramel. It also pairs beautifully with Paula Deen Chocolate Banana Pudding for a dessert table that’s pure Southern magic.
Trisha Yearwood’s Banana Pudding Cake
Equipment
- 9‑inch cake pan (2) sprayed with nonstick and dusted with flour
- Mixing Bowls
- Saucepan for pudding
Ingredients
Cake Ingredients
- 3 ripe bananas mashed
- 2 teaspoons fresh lemon juice
- 3/4 cup unsalted butter softened
- 2 cups granulated sugar
- 3 large eggs
- 11 ounce box vanilla wafers (crushed)
- 1 cup buttermilk
- 2 teaspoons vanilla extract
Filling / Pudding Ingredients
- 2 large eggs
- 1/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
- pinch salt
- 1 cup milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F. Spray two 9‑inch round cake pans with nonstick cooking spray and lightly dust with flour. :contentReference[oaicite:1]{index=1}
- In a small bowl, mash the bananas and stir in lemon juice. Set aside.
- Using an electric mixer, cream the butter and sugar until fluffy, about 5 minutes.
- Add the eggs one at a time, beating after each addition.
- Add the crushed vanilla wafers in 3 additions and buttermilk in 2 additions (beginning and ending with wafers). Beat until combined.
- Beat in the mashed bananas and vanilla extract until fully incorporated.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 1 hour.
- Cool in the pans for 10 minutes before turning out onto racks to cool completely.
- For the filling: separate the yolk from the white of 1 egg, discarding the white.
- In a saucepan, whisk together sugar, flour, cornstarch, and salt. Stir in the egg yolk, the whole egg, and then the milk.
- Cook uncovered over medium heat, stirring often, until the pudding thickens (5‑7 minutes). Remove from heat and stir in vanilla extract.
- Cover the pudding with plastic wrap (touching the surface) so a skin doesn’t form. Chill until completely cooled (about 30 minutes).
- Spread the pudding between the cake layers. Chill the cake until filling is set (30 minutes to 1 hour).
- Just before serving, sprinkle the top with confectioners’ sugar.
Notes
- Adapted from Trisha Yearwood’s cookbook and Food Network.
- You can substitute a boxed vanilla pudding mix if you prefer a shortcut instead of cooking the filling.
FAQs
How do I keep the banana flavor strong?
Use very ripe bananas with brown spots. They give that rich, sweet flavor similar to The Country Cook Banana Pudding. Adding a small amount of banana extract can also enhance the taste.
Can I make this recipe ahead of time?
Yes, this Trisha Yearwood Banana Bread Recipe version of pudding cake stores well. Prepare it a day in advance and refrigerate overnight. The flavors actually deepen, making the cake taste even better the next day.
What if I want to add something extra?
Try folding in crushed cookies or a drizzle of Trisha Yearwood Peanut Butter Roasted Banana Pudding sauce. It adds a nutty twist and keeps things interesting for peanut butter fans.
Conclusion
This cake is everything we love about Trisha Yearwood Recipes: simple, comforting, and made for sharing. Save this recipe on Pinterest and bring a taste of the South to your next family table.
