Name: Banana Pudding Cake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 1 C. Butter softened and unsalted; 1 ⅔ C. Granulated sugar; 3 Large eggs; 2 Egg whites; 2 tsp. Vanilla; 1 Tbsp. Baking powder; 3 C. All purpose flour; 1 box Sugar free banana pudding mix; 1 C. Milk; 1 Box sugar free vanilla pudding mix; 1 ⅓ C. Milk; 1 C. Cool Whip defrosted; 2 Large bananas sliced; 3-4 C. Cool whip defrosted; Vanilla wafers; Whipped cream; Sweetened condensed milk for drizzling

Banana Pudding Cake is one of the most glorious recipes, especially with the smooth and sweet flavoring wrapped inside the cake and frosting.

This recipe is a leveled-up version of the banana pudding your grandma made when you were a kid. We didn’t stray too far from the classic flavors, just made more of it available for you to devour.

As a result, it is a crowd favorite for an array of occasions. For instance, at a spring or summer birthday party; whether it is for children or adults, this Banana Pudding Cake is a show stopper. Another occasion where this cake is requested would be any spring or summer get-together. The vibrant and smooth flavors pair perfectly with those seasons and any celebrations you are hosting. But we are not trying to limit your options here! This cake recipe also makes a wonderful addition to your fall and winter festivities as well!

This cake doesn’t just have one level of flavor. We have different dimensions of flavors and levels of texture that make this cake a beautiful addition to any table. The cake base is made of a moist vanilla cake with a banana cream filling inside the layers and coating the outside of your cake, while vanilla wafers add the level of crunch and a drizzle of milk makes it all that much better.

Serve with a glass of milk and we are positive the kids will go crazy for your home-baked Banana Pudding Cake.

Can I use frozen bananas or do they have to be fresh?

We recommend using fresh bananas because frozen ones can make the mixture a little too soggy. Once frozen fruit thaw out they do not hold their firmness and usually are only used in smoothies.

Ingredients

For the cake:

1 C. Butter softened and unsalted

1 ⅔ C. Granulated sugar

3 Large eggs

2 Egg whites

2 tsp. Vanilla

1 Tbsp. Baking powder

3 C. All purpose flour

1 box Sugar free banana pudding mix

1 C. Milk

For the filling:

1 Box sugar free vanilla pudding mix

1 ⅓ C. Milk

1 C. Cool Whip defrosted

2 Large bananas sliced

For the topping:

3-4 C. Cool whip defrosted

Vanilla wafers

Whipped cream

Sweetened condensed milk for drizzling

Step-by-step instructions for your Banana Pudding Cake

Preheat the oven to 350 degrees.

In a mixing bowl, cream together the butter and sugar for the cake.

Add in the eggs and egg whites.

Place the flour, baking powder, banana pudding mix, and vanilla in the mixing bowl and beat until smooth.

Add in the milk and beat until the batter is well combined.

Spread the mixture evenly between two well-greased 9” cake pans and bake for 30 minutes or until cooked through.

Remove to a rack and let the cake cool completely.

Mix together the vanilla pudding mix, 1 ½ C. milk, and 1 cup of Cool Whip until smooth. Set the mixture in the fridge to thicken and chill while the cake is cooling.

Level off the top of one of the cake layers and place it onto a cake plate.

Spread the filling mixture over the top of the cake layer.

Slice the bananas, and add them to the top of the filling.

Place the second layer of cake on top.

Ice the outside of the cake with Cool Whip and decorate with whipped cream and vanilla wafers.

Drizzle some sweetened condensed milk over the top of the cake to finish.

Slice and serve!

Enjoy!

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