🍌🍰 Banana Pudding Cake
A moist banana cake layered with creamy banana pudding and topped with whipped cream—perfect for potlucks, family gatherings, or whenever you’re craving a banana dessert.
Ingredients
For the cake
- 1 box yellow cake mix (or your favorite vanilla cake recipe)
- Ingredients required by the cake mix (usually eggs, oil, and water)
For the pudding layer
- 2 packages (3.4 oz / 96 g each) instant banana pudding mix
- 4 cups cold milk
For the topping
- 1 container (8 oz / 225 g) whipped topping, thawed (or 2 cups freshly whipped cream)
- 2–3 bananas, sliced
- Vanilla wafer cookies, crushed or whole (optional)
👨‍🍳 Instructions
1. Bake the cake
- Prepare and bake the cake according to package directions in a 9Ă—13-inch pan.
- Let it cool for about 10–15 minutes.
2. Poke the cake
- Using the handle of a wooden spoon or a large fork, poke holes all over the cake.
3. Make the pudding
- Whisk together the banana pudding mix and cold milk until smooth.
- Let it sit for 2–3 minutes to begin thickening.
4. Add the pudding layer
- Pour the pudding over the cake, spreading it evenly and allowing it to seep into the holes.
- Refrigerate for at least 1 hour.
5. Add the topping
- Spread whipped topping or whipped cream evenly over the chilled cake.
- Arrange banana slices on top.
- Sprinkle with crushed vanilla wafers if desired.
6. Chill and serve
- Refrigerate for another 1–2 hours before serving for the best texture and flavor.
đź’ˇ Tips
- For extra banana flavor, mash one ripe banana into the pudding mixture.
- Add a layer of sliced bananas between the pudding and whipped topping.
- If using fresh bananas on top, add them shortly before serving to reduce browning.
🍽️ Serving Suggestion
Serve chilled with extra vanilla wafers or a drizzle of caramel sauce.
Result: A soft, creamy, crowd-pleasing dessert that combines classic banana pudding with an easy sheet cake. 🍌✨
