Easy Banana Pudding Cake
The ultimate comfort food, this Easy Banana Pudding Cake is creamy, light, and simply delightful. With layers of moist cake and luscious frosting, it's perfect for any occasion. Make it tonight for a sweet treat that everyone will love!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 box yellow cake mix approx 15 ounces
- 1 cup milk
- 2 pieces ripe bananas mashed
- 3 large eggs
- ¼ cup vegetable oil
- 1 container Cool Whip 18 ounces
- 1 box instant banana pudding mix 13.4 ounces
- 1 banana Bananas for garnish, optional
- 1 packet Vanilla Wafers for garnish, optional
Instructions
- 1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch pan with nonstick cooking spray.
- 2. In a large mixing bowl, combine the yellow cake mix, ¾ cup of milk, the mashed bananas, eggs, and vegetable oil. Mix until smooth.
- 3. Pour the batter into the prepared pan. Bake for 25 to 32 minutes or until a toothpick comes out clean.
- 4. Let the cake cool completely in the pan.
- 5. In another bowl, mix together the Cool Whip, remaining ¼ cup milk, and instant banana pudding mix until creamy.
- 6. Frost the cooled cake with the prepared frosting.
- 7. Garnish with slices of banana and crushed vanilla wafers if desired.
- 8. Store any leftovers covered in the refrigerator.
Notes
- Tip 1: You can use any kind of milk or nondairy milk for this recipe.
- Tip 2: For Cool Whip Frosting, you can use any flavor pudding mix.
- Tip 3: Store cake in refrigerator for up to 3 days.
- Tip 4: Bananas will darken, so remove them from the decoration when storing.
- Tip 5: Cake can be frozen (without banana decoration) for up to a month.