Moist Banana Pudding Cake
This moist banana pudding cake blends the nostalgia of Southern banana pudding with the ease of a box mix, creating layers of flavor and comfort in every bite.
Equipment
- 9x13 inch baking dish
- Mixing Bowls
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 package instant banana pudding mix (3.4 oz)
- 2 ripe bananas mashed
- 1 cup whole milk
- 3 eggs
- 1/2 cup butter melted
Toppings
- 2 cups whipped topping
- 1 cup vanilla wafers crushed
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Mash the ripe bananas in a large bowl. Add eggs, melted butter, milk, and banana pudding mix. Mix until smooth.
- Add the yellow cake mix and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Let the cake cool completely. Spread whipped topping over the cooled cake and sprinkle crushed vanilla wafers on top.
Notes
- Let the cake cool before adding toppings to prevent sogginess.
- Store in the fridge and serve chilled.
- For a homemade twist, use custard-style pudding instead of instant.
- Freeze the cake (without toppings) for longer storage and top fresh before serving.