Banana Pudding Cake
IngredientsFor the Cake
1 box yellow cake mix (15.25 oz)
Ingredients called for on the box (usually eggs, oil, and water)
2 ripe bananas, mashed
1 tsp vanilla extract
For the Pudding Layer
2 packages (3.4 oz each) instant vanilla pudding mix
4 cups cold milk
For the Topping
8 oz whipped topping (such as Cool Whip), thawed
20–25 vanilla wafers, crushed
2 bananas, sliced
Optional Garnish
Extra vanilla wafers
Banana slices
Caramel drizzle
DirectionsStep 1:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2:
Prepare the cake mix according to package directions. Stir in mashed bananas and vanilla extract.
Step 3:
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 4:
Allow the cake to cool completely.
Step 5:
In a large bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.
Step 6:
Spread the vanilla pudding evenly over the cooled cake.
Step 7:
Arrange banana slices over the pudding layer.
Step 8:
Spread whipped topping evenly over the bananas.
Step 9:
Sprinkle crushed vanilla wafers on top and garnish with extra banana slices if desired.
Step 10:
Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Tips
Use ripe bananas with brown spots for the sweetest flavor. Add a layer of caramel sauce for extra decadence. Wait to add banana slices on top until just before serving to prevent browning. For a homemade version, use your favorite vanilla cake recipe instead of a cake mix. Store covered in the refrigerator for up to 3 days.
Serving Suggestion: Serve chilled with extra vanilla wafers and a dollop of whipped cream for the ultimate Southern-inspired dessert.
