Banana Pudding Cake

Southern dessert that blends moist banana cake with creamy vanilla pudding, fresh bananas, and classic vanilla wafers. This crowd-pleasing banana pudding cake is versatile, comforting, and even better the next day.

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Course: Dessert

Cuisine: American, Southern

Keyword: Banana Pudding Cake, Banana pudding cake recipes, Banana pudding pound cake, Betty crocker banana pudding cake, Easy banana pudding cake recipe, Old fashioned banana pudding cake

Prep Time: 25

Cook Time: 30

Chilling Time: 4

Total Time: 4 55

Servings:

Calories: 420kcal

Cost: $13

Equipment

9x13 inch baking dish (For poke cake version)
Electric mixer (Hand or stand mixer)
Mixing bowls (One large, one medium)
Rubber spatula (For folding and scraping)
Whisk (For dry ingredients and pudding)
Wooden spoon (Use handle to poke holes)

Ingredients

For the Banana Cake:

3 ripe bananas - mashed (about 1½ cups)
3 cups all-purpose flour - sifted
1 cup unsalted butter - softened
2 cups granulated sugar
3 large eggs - room temperature
1½ cups buttermilk - see substitutions
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons vanilla extract

For the Pudding Layer:

2 (3.4 oz) instant vanilla pudding mix
3 cups cold milk - whole or 2% preferred
1 cup crushed vanilla wafers

For the Topping:

2 cups heavy whipping cream - cold
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons instant pudding mix - helps stabilize the whipped cream
2 ripe bananas - sliced
1½ cups vanilla wafers - whole and crushed

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, beat mashed bananas, flour, butter, sugar, eggs, buttermilk, baking soda, salt, baking powder, and vanilla until smooth (about 2 minutes on medium speed).
Pour batter into the prepared dish and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes.
While still warm, poke holes all over the cake using the handle of a wooden spoon, spaced about 1 inch apart. Let the cake cool completely.
Whisk instant pudding mix and cold milk for 2 minutes until it thickens slightly. Stir in vanilla extract and fold in 1 cup of whipped topping.
Pour pudding over the cake, spreading evenly and allowing it to seep into the holes. Refrigerate for 30 minutes.
Arrange vanilla wafers over pudding, top with banana slices, then spread remaining whipped topping in an even layer.
Garnish with additional whole and crushed vanilla wafers.
Refrigerate for at least 4 hours (preferably overnight) before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition