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Banana Pudding Cake Recipe

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4 from 5 reviews

This Banana Pudding Cake is a luscious layered dessert combining moist banana-flavored cake layers with creamy banana pudding, Nilla wafers, and a rich frosted finish. Perfect for parties or family gatherings, it features layers of cake, banana slices, and pudding topped with a buttery, whipped frosting and garnished with vanilla wafers for a delightful texture contrast.

Ingredients

Cake

  • 3 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe banana

Pudding Filling

  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 cups heavy whipping cream

Additional Ingredients

  • 1 box Nilla wafers
  • 4 medium bananas, thinly sliced

Frosting

  • 1 cup salted butter, softened
  • 5 cups confectioners’ sugar
  • 1 (8-ounce) container frozen whipped topping, thawed

Instructions

  1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Spray three 9-inch round cake pans with baking spray containing flour to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, combine 3 cups all-purpose flour, 1 3/4 cups sugar, 1 teaspoon baking soda, and 1 teaspoon salt. Stir to blend evenly.
  3. Add wet ingredients: Add 1 cup vegetable oil, 1/2 cup buttermilk, 3 large eggs, and 1 teaspoon vanilla extract to the dry mixture. Beat with an electric mixer on medium-low speed until smooth and well incorporated.
  4. Incorporate bananas: Beat in 2 cups mashed ripe banana until fully combined into the batter.
  5. Fill cake pans: Pour the batter evenly into the prepared cake pans, trying to distribute equally among them.
  6. Bake the cake layers: Bake in the preheated oven for 20 to 25 minutes, or until a wooden toothpick inserted into the center comes out clean.
  7. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare pudding filling: In a medium bowl, beat 1 box instant vanilla pudding mix with 1 package softened cream cheese on low speed until smooth. Gradually add 1 1/2 cups heavy whipping cream and beat until the mixture becomes very thick and creamy.
  9. Assemble first layer: Place one cake layer on a serving plate. Arrange about 15 to 18 vanilla wafers evenly over the surface. Spread half of the pudding mixture over the wafers. Layer half of the thinly sliced bananas in a single layer on top.
  10. Assemble second layer: Place a second cake layer over the bananas. Repeat the layering process with vanilla wafers, pudding mixture, and remaining banana slices.
  11. Add final cake layer: Place the last cake layer on top, completing the cake stack.
  12. Make frosting: In a large bowl, beat 1 cup softened salted butter until creamy. Slowly add 5 cups confectioners’ sugar while beating until smooth. Fold in 1 container thawed frozen whipped topping and beat until well combined and fluffy.
  13. Frost the cake: Spread the frosting evenly over the top and sides of the cake. Decorate the cake with additional vanilla wafers as desired.
  14. Chill: Cover the cake with plastic wrap and refrigerate for up to 3 days to allow flavors to meld and frosting to set before serving.

Notes

  • Ensure bananas used for mashing are ripe for maximum flavor and sweetness.
  • When slicing bananas for layering, use firm but ripe bananas to prevent mushiness in the cake.
  • For best results, cool cakes completely before assembling to prevent pudding mixture from melting.
  • Use softened butter and cream cheese for smooth mixing of the frosting and pudding filling.
  • This cake is best served chilled and consumed within 3 days for optimal freshness.
  • To save time, you can prepare the pudding filling and frosting ahead of time and refrigerate separately.

Find it online: https://bitezly.com/banana-pudding-cake-recipe/