Banana Pudding Cake Roll
A soft vanilla sponge cake rolled with creamy banana pudding filling and whipped topping for the ultimate banana dessert.
IngredientsCake
3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons milk
Filling
1 box instant banana pudding mix
1 1/2 cups cold milk
1 cup whipped topping
2 bananas, sliced
Topping
Powdered sugar
Crushed vanilla wafers
Extra whipped topping
Instructions1. Prepare the Pan
Preheat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. Make the Cake
Beat eggs for 3–4 minutes until thick.
Gradually add sugar and vanilla.
Whisk flour, baking powder, and salt together.
Fold dry ingredients into egg mixture.
Stir in milk.
3. Bake
Spread batter evenly in prepared pan.
Bake 10–12 minutes until lightly golden.
4. Roll the Cake
Turn warm cake onto a clean towel dusted with powdered sugar.
Carefully peel off parchment paper.
Roll cake up in towel from the short side.
Let cool completely.
5. Prepare Filling
Whisk pudding mix with cold milk until thickened.
Fold in whipped topping.
6. Fill & Roll
Unroll cooled cake.
Spread pudding mixture evenly over cake.
Add banana slices.
Re-roll gently without towel.
7. Chill & Serve
Refrigerate for at least 1 hour.
Top with whipped topping and crushed vanilla wafers before serving.
TipsUse ripe bananas for the best flavor.
Chill before slicing for clean cake rolls.
Add caramel drizzle for extra decadence.
