Banana Pudding Cake
Indulge in a scrumptious banana pudding cake that's as simple to whip up as it is delightful to devour! This treat layers moist banana cake with creamy vanilla pudding and fluffy whipped topping, creating a dreamy dessert that’s perfect for any occasion. Get ready to impress your friends and family with this irresistible combination of flavors and textures!
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 banana pudding box
🥛Dairy & Eggs(7)
- 1 stick melted butter
- 2 sticks softened butter
- 4 eggs
- 1 c milk (240 ml)
- 2 c milk (480 ml)
- 1 can sweetened condensed milk
- 1 container whip cream folded in
🫙Pantry Staples(2)
- 2-3 c powdered sugar (400-600 g)
- 1 tbsp vanilla (15 ml)
📦Other(2)
- 1 box white cake mix
- 1 box nilla wafers
Nutrition (per serving)
Calories
1422
Protein
16g
Carbs
198g
Fat
64g
👨🍳 Instructions
- 1
Prepare the cake mix according to the package instructions, adding the banana pudding mix, milk, melted butter, eggs, and vanilla.
- 2
Bake the cake as directed and let it cool.
- 3
In a separate bowl, mix the banana pudding with milk and sweetened condensed milk, then fold in the whipped cream.
- 4
Once the cake is cool, layer it with the pudding mixture and top with nilla wafers.
💡 Pro Tips
- ✓Add the banana pudding mix to the dry cake mix before wet ingredients to prevent lumps; the starch in pudding powder absorbs into flour, ensuring even hydration across 127 grams of dry mix per box.technique~127g pudding powder per box
- ✓Whisk wet ingredients (milk, butter, eggs, vanilla) to 70-75°F before combining with dry mix to prevent premature gluten development and keep the final crumb tender; cold ingredients shock the batter and create a denser cake.ingredient70-75°F
- ✓Cool the cake to 65-68°F (approximately 45-60 minutes) before layering with pudding; warm cake will melt the whipped cream topping and cause the pudding to seep into the crumb, creating a soggy texture.timing45-60 minutes at 65-68°F
- ✓Fold whipped cream into pudding mixture using a 1:1 ratio by volume (1 cup pudding base to 1 cup whipped cream) to maintain a stable foam structure; overmixing deflates air bubbles and reduces volume by up to 35%.ingredient1:1 ratio by volume
- ✓Assemble the cake within 2 hours of preparing the pudding mixture because whipped cream begins weeping (releasing liquid) after 180 minutes as fat globules destabilize, leading to a watery filling.timing2 hours maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
beginner
Share this recipe
Banana Pudding Cake
Indulge in a scrumptious banana pudding cake that's as simple to whip up as it is delightful to devour! This treat layers moist banana cake with creamy vanilla pudding and fluffy whipped topping, creating a dreamy dessert that’s perfect for any occasion. Get ready to impress your friends and family with this irresistible combination of flavors and textures!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 banana pudding box
🥛Dairy & Eggs(7)
- 1 stick melted butter
- 2 sticks softened butter
- 4 eggs
- 1 c milk (240 ml)
- 2 c milk (480 ml)
- 1 can sweetened condensed milk
- 1 container whip cream folded in
🫙Pantry Staples(2)
- 2-3 c powdered sugar (400-600 g)
- 1 tbsp vanilla (15 ml)
📦Other(2)
- 1 box white cake mix
- 1 box nilla wafers
Nutrition (per serving)
Calories
1422
Protein
16g
Carbs
198g
Fat
64g
👨🍳 Instructions
- 1
Prepare the cake mix according to the package instructions, adding the banana pudding mix, milk, melted butter, eggs, and vanilla.
- 2
Bake the cake as directed and let it cool.
- 3
In a separate bowl, mix the banana pudding with milk and sweetened condensed milk, then fold in the whipped cream.
- 4
Once the cake is cool, layer it with the pudding mixture and top with nilla wafers.
💡 Pro Tips
- ✓Add the banana pudding mix to the dry cake mix before wet ingredients to prevent lumps; the starch in pudding powder absorbs into flour, ensuring even hydration across 127 grams of dry mix per box.technique~127g pudding powder per box
- ✓Whisk wet ingredients (milk, butter, eggs, vanilla) to 70-75°F before combining with dry mix to prevent premature gluten development and keep the final crumb tender; cold ingredients shock the batter and create a denser cake.ingredient70-75°F
- ✓Cool the cake to 65-68°F (approximately 45-60 minutes) before layering with pudding; warm cake will melt the whipped cream topping and cause the pudding to seep into the crumb, creating a soggy texture.timing45-60 minutes at 65-68°F
- ✓Fold whipped cream into pudding mixture using a 1:1 ratio by volume (1 cup pudding base to 1 cup whipped cream) to maintain a stable foam structure; overmixing deflates air bubbles and reduces volume by up to 35%.ingredient1:1 ratio by volume
- ✓Assemble the cake within 2 hours of preparing the pudding mixture because whipped cream begins weeping (releasing liquid) after 180 minutes as fat globules destabilize, leading to a watery filling.timing2 hours maximum