Yield: 12 Servings
Banana Pudding Cake
This Banana Pudding Cake features soft, bouncy layers of banana cake, creamy layers of banana pudding, and fluffy whipped cream frosting. And it all starts with a box of cake mix!
Ingredients
Cake:
- 1 (15.25 oz) box yellow or white cake mix
- 1 (3.4 oz) box instant banana pudding
- ½ cup vegetable oil
- ½ cup whole milk
- ½ cup mashed banana
- ¼ cup sour cream
- 3 eggs + 2 yolks
Filling:
- 1 (3.4 oz) box instant banana pudding
- 1 cup cold milk
- 1 banana, evenly sliced into coins
Frosting:
- 1 ½ cups heavy cream
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Optional Garnishes:
- Banana slices
- Vanilla wafers
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Instructions
- Preheat the oven to 350°F. Line the bottoms of two 9” cake pans with parchment paper and spray with baking spray. Set aside.
- In a large mixing bowl whisk to combine the cake mix, banana pudding, vegetable oil, milk, mashed banana, sour cream and eggs. Mix until well combined, then evenly divide between the 2 prepared cake pans.
- Place the cake pans into the preheated oven on the center rack and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs. Once baked, remove from the oven and place onto a wire cooling rack to cool completely.
- Filling: In a medium sized mixing bowl, whisk to combine the banana pudding and milk. Whisk for about 2 minutes, or until thickened. Set aside or place into the fridge to chill.
- Frosting: In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla and salt. Whip on medium-high until stiff peaks form.
- Assemble: Carefully remove the cakes from the cake pans. Place the 1st cake into a plate or cake stand. Cut the top off of the cake to make a flat surface for the pudding to rest on. Spoon on the pudding in an even layer. Top this layer evenly with sliced banana coins and then place the 2nd cake on top.
- Cover the whole cake with the frosting, using an icing spatula to get a smooth finish. Top with banana slices and wafers. You may also press crushed wafers onto the sides of the cake, if desired.
Notes
- Cake strips are a great tool to use to help your cakes rise evenly in the oven while baking.
- It is important to whisk the pudding until it is soft set and thickened. If it is not set enough it will be runny and soak into the cake instead of resting on it.
- When mixing up the frosting, make sure to stop and scrape down the sides of the bowl with a rubber spatula. This will ensure that all of the ingredients are well combined, resulting in a creamy and smooth frosting.
- You don’t have to cut the top of the 1st cake off if you don’t want to. I recommend doing so, as this allows for a flat surface for the pudding and will help it to stay in an even layer.
- Cake may be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1, Calories: 369kcal, Carbohydrates: 29g, Protein: 5g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 184mg, Fiber: 1g, Sugar: 22g