Southern Banana Pudding Cake That Tastes Like Home
This Southern Banana Pudding Cake combines the nostalgic flavors of banana pudding with the moist richness of cake, made easy with a yellow cake mix and boosted with ripe bananas, vanilla wafers, and dreamy banana pudding icing. It’s the perfect dessert for potlucks, Sunday dinners, or a sweet midweek pick-me-up.
Equipment
- 9x13 Baking Pan
- Mixing Bowls
- electric mixer
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 box banana pudding mix (3.4 oz)
- 3 eggs
- 1 cup mashed ripe bananas about 2–3 bananas
- 1/2 cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
Topping & Layers
- 1 box banana pudding mix for icing
- 1 1/2 cups cold milk for icing
- 1 container whipped topping folded into icing
- 1 cup vanilla wafers crushed, for topping
Instructions
- Preheat oven to 350°F and grease a 9x13 baking pan.
- In a large bowl, combine yellow cake mix, banana pudding mix, eggs, mashed bananas, milk, oil, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted comes out with moist crumbs.
- Allow the cake to cool completely before frosting.
- For the icing: whisk banana pudding mix with cold milk until thick, then fold in whipped topping.
- Frost the cooled cake with banana pudding icing. Sprinkle crushed vanilla wafers on top.
- Chill the cake in the fridge for at least 1 hour before serving.
Notes
- For extra flavor, add a drop of banana extract to the batter.
- Want a loaf version? Split the batter between two loaf pans and bake for 28–30 minutes.