Banana Pudding Cake
There’s something incredibly nostalgic about a good Banana Pudding Cake. I remember the first time I tried it at a family gathering. My aunt had crafted this magnificent dessert that was both creamy and comforting. The combination of soft cake, ripe bananas, and fluffy cream made every bite feel like a warm hug. As I dug into that dish, I was instantly transported to a world of sweet memories, where laughter and joy filled the air. Ever since that day, I’ve made it my mission to perfect my own version of Banana Pudding Cake, and I can confidently say it’s become a staple in my home. Whether for birthdays, potlucks, or just a Tuesday evening, I find any excuse to whip up this delightful treat.
Recipe Snapshot
50 mins
20 mins
30 mins
Medium
350 kcal
5 g
Gluten-Free, Low FODMAP
15 g
Peeler, Mixing Bowl, Chef’s Knife, Whisk, Baking Sheet, Oven
Why This Banana Pudding Cake Works
Family Favorite
This cake has an unbeatable reputation in my family. Every time I bring it to a gathering, faces light up with excitement. The layers of pudding, bananas, and cake create a delightful harmony that draws everyone in. There’s something magical about how dessert can bring people together, and this cake does just that.
Perfect for Any Occasion
Whether it’s a holiday celebration or a simple family dinner, the Banana Pudding Cake is always a crowd-pleaser. It’s versatile, serving as a comforting treat during the colder months or a refreshing dessert in the summer. I love how it fits seamlessly into any occasion.
Easy to Prepare
One of the best things about this recipe is how simple it is to prepare. With just a few key ingredients and straightforward steps, you can have an impressive dessert ready to impress your guests. I often find myself making it on a whim, knowing that it never fails to deliver.
Layered Goodness
The layers in this cake are like a beautiful work of art. The smooth pudding contrasts perfectly with the fluffy cream and the moist cake. When I serve it, I love to show off those layers. It’s a feast for the eyes and the taste buds!
Memorable Flavors
Nothing says comfort like the combination of vanilla, banana, and cream. Each bite of Banana Pudding Cake bursts with flavors that remind me of childhood. It’s not just a dessert; it’s a trip down memory lane.
Ingredients You’ll Need for Banana Pudding Cake
When crafting the perfect Banana Pudding Cake, it’s all about the balance of flavors and textures. Each ingredient plays a vital role in achieving that creamy, delightful experience. From the sweet, ripe bananas to the fluffy whipped cream, these ingredients work harmoniously to create something truly special.
- 15.25 ounces yellow cake mix: This serves as the base of the cake, providing a moist and tender crumb.
- 2 large ripe bananas, smashed: They add natural sweetness and moisture, enhancing the banana flavor in the cake.
- 3 large eggs: Essential for binding the ingredients together and giving structure to the cake.
- 3/4 cup water: This helps to hydrate the cake mix and ensures a tender texture.
- 1/3 cup vegetable oil: Adds richness and keeps the cake moist.
- 5.1 ounces instant vanilla pudding mix (the XL box): This creates a luscious layer of pudding that’s essential for the cake.
- 2 2/3 cups whole milk: Needed to prepare the pudding, providing creaminess and flavor.
- 7 large ripe bananas, peeled and cut into 1/2 inch rounds: These are added on top of the pudding layer, providing freshness and texture.
- 2 1/2 cups heavy cream: Whipped to perfection, this cream adds a fluffy topping that complements the cake beautifully.
- 1/4 cup granulated sugar: This sweetens the whipped cream, balancing the flavors of the cake.
- 1/2 cup vanilla wafers, crushed: Sprinkled on top, they add a delightful crunch.
Directions for Banana Pudding Cake
Making this Banana Pudding Cake is easier than you might think! Let’s walk through the steps together, ensuring every layer is perfect for a delicious dessert. Remember, patience is key while the cake cools and the layers set. Your effort will be well worth it!
Preheat your oven to 350 degrees F. This step is crucial as it allows your cake to bake evenly. While waiting, grease only the bottom of a Pyrex 9×13 inch deep baking dish. This will help the cake release easily after baking.
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In a large mixing bowl, pour the yellow cake mix. Then, add the mashed bananas, eggs, vegetable oil, and water. Whisk the mixture until it’s mostly smooth. A few small chunks of banana left are fine, as they add texture to the cake.
Pour the cake batter into the prepared Pyrex dish. Make sure to spread it evenly in the pan so it bakes uniformly.
Bake undisturbed for 30 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, you know the cake is perfect!
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Allow the cake to cool completely before layering the top. This step is important; a hot cake will melt the pudding, ruining the layers.
While the cake is cooling, prepare the pudding layer. In the bowl of an electric stand mixer, pour the instant pudding mix. Add whole milk and beat for about 2 minutes until it thickens. Using slightly less milk than the box suggests creates a thicker pudding, which is perfect for layering.
Once your cake has cooled, spread the pudding evenly over the top. Then, cover the pudding layer with the banana slices, making sure they’re nicely distributed.
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Next, wipe out the stand mixer bowl and add in the heavy cream and granulated sugar. Using the whip attachment, whip the cream on high until it forms firm peaks. You want it to be thick enough to hold its shape.
Carefully spread the whipped cream over the bananas, ensuring they are completely covered. This fluffy layer is what makes the cake so indulgent.
Finally, sprinkle the top with the crushed vanilla wafers. This adds a delightful crunch and finishing touch. Cover the dish and refrigerate until you’re ready to serve, allowing the flavors to meld together beautifully.
Things Worth Knowing
- Use ripe bananas: The riper the bananas, the sweeter they are, enhancing the flavor of your Banana Pudding Cake.
- Cool the cake properly: Make sure the cake is completely cool before adding the layers. This helps maintain the structure and avoid a soggy mess.
- Whip the cream well: Ensure your heavy cream is whipped to firm peaks for the best texture in your topping.
- Variations are fun: Try adding other fruits like strawberries or chocolate chips for a twist on the classic flavor.
Helpful Notes about Banana Pudding Cake
Here are some helpful notes to ensure your Banana Pudding Cake turns out perfectly!
- Storage: Keep any leftovers in the refrigerator, covered, to maintain freshness. It’s best enjoyed within three days.
- Freezing: You can freeze the cake layers separately, but avoid freezing the whipped cream; it doesn’t hold up well.
- Banana slices: If you plan to serve the cake within the next 30 minutes, you can decorate the top with fresh banana slices. If making ahead of time, add them just before serving to prevent browning.
- Crushed wafers: For added crunch, sprinkle some crushed vanilla wafers just before serving.
- Serving suggestions: Pair this dessert with a scoop of vanilla ice cream for extra indulgence.
How to Enjoy Banana Pudding Cake
Enjoying your Banana Pudding Cake can be a delightful experience! Here are some ideas:
- Perfect for dessert: Serve this cake as a sweet ending to any meal, whether it’s a casual family dinner or a festive occasion.
- Ideal for gatherings: Bring it to potlucks or birthday parties, where it’s sure to be a hit!
- Summer barbecues: This cake is a refreshing choice for summer gatherings, pairing beautifully with grilled foods.
- Festive occasions: Add a touch of celebration to holidays by making this cake, as it appeals to both kids and adults alike.
- Storage tips: If you have leftovers, store them in a sealed container in the fridge. It’s best enjoyed chilled.
FAQ
Conclusion
The Banana Pudding Cake is truly a dessert that stands out for its rich flavors and comforting textures. It’s perfect for any occasion, whether it’s a family gathering or a simple treat after dinner. I encourage you to try making this cake; it’s not just a recipe but a delightful experience that will bring smiles to your loved ones.
Banana Pudding Cake
Equipment
- Peeler
- Mixing Bowl
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 15.25 ounces yellow cake mix
- 2 large ripe bananas (mashed)
- 3 large eggs
- 3/4 cup water
- 1/3 cup vegetable oil
- 5.1 ounces instant vanilla pudding mix (the XL box)
- 2 2/3 cups whole milk
- 7 large ripe bananas (peeled and cut into 1/2 inch rounds)
- 2 1/2 cups heavy cream
- 1/4 cup granulated sugar
- 1/2 cup vanilla wafers (crushed)
Instructions
- Preheat your oven to 350 degrees F. This step is crucial as it allows your cake to bake evenly. While waiting, grease only the bottom of a Pyrex 9x13 inch deep baking dish. This will help the cake release easily after baking.
- In a large mixing bowl, pour the yellow cake mix. Then, add the mashed bananas, eggs, vegetable oil, and water. Whisk the mixture until it’s mostly smooth. A few small chunks of banana left are fine, as they add texture to the cake.
- Pour the cake batter into the prepared Pyrex dish. Make sure to spread it evenly in the pan so it bakes uniformly.
- Bake undisturbed for 30 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, you know the cake is perfect!
- Allow the cake to cool completely before layering the top. This step is important; a hot cake will melt the pudding, ruining the layers.
- While the cake is cooling, prepare the pudding layer. In the bowl of an electric stand mixer, pour the instant pudding mix. Add whole milk and beat for about 2 minutes until it thickens. Using slightly less milk than the box suggests creates a thicker pudding, which is perfect for layering.
- Once your cake has cooled, spread the pudding evenly over the top. Then, cover the pudding layer with the banana slices, making sure they’re nicely distributed.
- Next, wipe out the stand mixer bowl and add in the heavy cream and granulated sugar. Using the whip attachment, whip the cream on high until it forms firm peaks. You want it to be thick enough to hold its shape.
- Carefully spread the whipped cream over the bananas, ensuring they are completely covered. This fluffy layer is what makes the cake so indulgent.
- Finally, sprinkle the top with the crushed vanilla wafers. This adds a delightful crunch and finishing touch. Cover the dish and refrigerate until you’re ready to serve, allowing the flavors to meld together beautifully.
Notes
- Storage: Keep any leftovers in the refrigerator, covered, to maintain freshness. It’s best enjoyed within three days.
- Freezing: You can freeze the cake layers separately, but avoid freezing the whipped cream; it doesn’t hold up well.
- Banana slices: If you plan to serve the cake within the next 30 minutes, you can decorate the top with fresh banana slices. If making ahead of time, add them just before serving to prevent browning.
- Crushed wafers: For added crunch, sprinkle some crushed vanilla wafers just before serving.
- Serving suggestions: Pair this dessert with a scoop of vanilla ice cream for extra indulgence.
