Banana Pudding Cake with Vanilla
A soft yellow cake soaked in banana and vanilla pudding, topped with whipped cream and crushed vanilla wafers for a creamy, crunchy dessert.
Equipment
- 9x13 inch baking dish
- Mixing Bowls
- Whisk
- electric mixer
Ingredients
Cake Base
- 1 box yellow cake mix
- 3 large eggs
- 1 cup milk
- 2 ripe bananas mashed
Pudding Layer
- 1 box Vanilla Pudding Mix 3.4 oz
- 1 box Banana Cream Pudding 3.4 oz
- 1.5 cups cold milk
Toppings
- 1 cup whipped topping
- 1 cup Vanilla Wafers crushed
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a bowl, combine yellow cake mix, eggs, milk, and mashed bananas. Beat until smooth.
- Pour the batter into the prepared dish and bake for 30–35 minutes or until a toothpick comes out clean. Let cool slightly.
- Use the handle of a wooden spoon to poke holes all over the warm cake.
- Whisk together vanilla and banana cream pudding with 1.5 cups cold milk until smooth. Pour over cake and allow it to fill the holes.
- Spread whipped topping evenly over the cake and sprinkle with crushed vanilla wafers.
- Chill the cake for at least 2 hours before serving for best texture and flavor.
Notes
- For maximum flavor, use ripe bananas.
- Chill overnight for a firmer texture and more developed taste.
- Lightly brush banana slices with lemon juice to prevent browning if adding on top.