Banana Pudding Cake

This Banana Pudding Cake is a dreamy dessert that combines the softness of yellow cake, the creamy richness of banana pudding, and the lightness of whipped topping. Topped with fresh banana slices and crunchy vanilla wafers, it’s a show-stopping treat that’s perfect for potlucks, parties, or anytime you’re craving something sweet and comforting.

Ingredients

• 1 box yellow cake mix (plus ingredients listed on the box to prepare the batter)
• 5.1 ounces instant banana-flavored pudding mix
• 3½ cups whole milk
• 2 to 3 bananas , sliced (choose ripe but firm bananas)
• 8 ounces Cool Whip whipped topping (thawed, or homemade whipped cream if preferred)
• 12 vanilla wafers , plus extra for garnish

Instructions

Step 1: Bake the Yellow Cake

1. Preheat your oven according to the instructions on the yellow cake mix box .
2. Prepare the cake batter as directed on the box, using the required eggs, oil, and water.
3. Pour the batter into a greased 9×13-inch baking pan and bake until a toothpick inserted into the center comes out clean (typically 25–30 minutes).
4. Let the cake cool completely in the pan on a wire rack.

Step 2: Make the Banana Pudding Layer

1. In a large mixing bowl, whisk together the instant banana pudding mix and whole milk for 2 minutes, or until the mixture begins to thicken.
2. Let the pudding sit for 5 minutes to set further while you prepare the other components.

Step 3: Assemble the Cake

1. Once the cake has cooled, spread the prepared banana pudding evenly over the top of the cake, creating a smooth layer.
2. Arrange sliced bananas over the pudding layer, spreading them out evenly.
3. Top the bananas with the Cool Whip whipped topping , spreading it gently with a spatula to cover the entire surface.

Step 4: Add the Finishing Touches

1. Crush 12 vanilla wafers into small pieces and sprinkle them evenly over the whipped topping for added crunch.
2. Garnish with additional whole or halved vanilla wafers around the edges or in the center for decoration.

Step 5: Chill and Serve

1. Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the layers to set.
2. Slice and serve chilled. Store leftovers in the refrigerator for up to 2 days , though the bananas may darken slightly over time.

Tips for Success

• Banana Freshness: To prevent browning, toss the banana slices in a little lemon juice or orange juice before layering them onto the cake.
• Homemade Whipped Cream: For a fresher option, substitute the Cool Whip with homemade whipped cream made by whipping 1 cup of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form.
• Extra Crunch: Add more crushed vanilla wafers between the layers or as a topping for an extra-crunchy texture.
• Make Ahead: This cake tastes even better when made a day in advance, as the flavors have time to develop.

Why You’ll Love This Recipe

This Banana Pudding Cake is a delightful twist on classic banana pudding, combining the best elements of cake, pudding, and whipped cream into one irresistible dessert. The soft yellow cake serves as a perfect base, while the creamy banana pudding and fresh bananas bring rich flavor and moisture. Topped with light whipped cream and crunchy vanilla wafers, every bite is a harmonious blend of textures and tastes.

Indulge in this sweet, nostalgic treat—it’s like a hug in dessert form!