Description
This delightful banana pudding cake combines moist vanilla cake with creamy banana pudding layers and crunchy vanilla wafers. It’s a comforting dessert that’s surprisingly easy to make and perfect for any occasion.
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 1 cup water (or as directed on cake mix)
- 1/2 cup vegetable oil (or as directed on cake mix)
- 3 large eggs (or as directed on cake mix)
- 2–3 ripe bananas, mashed (for cake batter)
- 2 (3.4 oz) packages instant vanilla pudding mix
- 4 cups cold milk (whole milk recommended)
- 1 (8 oz) container whipped topping, thawed (or 2 cups heavy cream, whipped)
- 1 (11 oz) box vanilla wafer cookies
- 2–3 ripe bananas, thinly sliced (for layering)
- Optional: 1 tsp lemon juice (for sliced bananas)
Instructions
- Prepare Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine cake mix, water, oil, and eggs. Fold in mashed bananas. Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer comes out clean. Cool completely on a wire rack.
- Make Pudding: In a medium bowl, whisk instant vanilla pudding mix with cold milk for 2 minutes until thickened. Refrigerate for 5-10 minutes to set further.
- Assemble Layers: Once cake is completely cool, spread half of the pudding over the cake. Arrange a single layer of vanilla wafers over the pudding, followed by a layer of thinly sliced bananas (toss with lemon juice if desired to prevent browning).
- Repeat Layers: Spread the remaining pudding over the bananas, then add another layer of vanilla wafers and sliced bananas.
- Top with Whipped Cream: Gently spread the thawed whipped topping (or fresh whipped cream) evenly over the top layer.
- Garnish & Chill: Decorate with additional vanilla wafers and fresh banana slices. Cover and refrigerate for at least 4-6 hours, or preferably overnight, to allow flavors to meld and the cake to set.
- Prep Time: 30 mins
- Cook Time: 30-35 mins