Banana Pudding Cake Recipe

RECIPE :

The Banana Pudding Cake is a delightful dessert that captures the essence of ripe bananas and creamy pudding in each bite. Whether you’re making it for a special occasion or as a way to use up ripe bananas, this cake promises a moist, flavorful, and comforting experience. Gather your ingredients, follow the straightforward steps, and savor the rich taste of Banana Pudding Cake as you create sweet memories with loved ones.

Banana Pudding Cake

“This banana pudding cake is the perfect way to make the most of overripe bananas, transforming them into a decadent treat. “

INGREDIENTS:

cake:

• 2 sticks butter, softened
• 1 3/4 cups sugar
• 3 eggs + 2 egg whites
• 3 tsp vanilla
• 3 cups all-purpose flour
• 3 1/2 tsp baking powder
• One 1.34oz box instant, sugar-free banana pudding mix
• 1 cup milk

Filling:

• Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
• One 1.34oz box instant, sugar-free vanilla pudding mix
• 1 1/4 cups skim milk
• 1 cup Cool Whip (or whipped cream)
• To brush on layers: Mix together the following:
• 1 Tbsp sweetened condensed milk
• 1 Tbsp skim milk

You’ll also need:

• 2-3 medium ripe bananas
• 3-4 cups Cool Whip for frosting

INSTRUCTIONS:

Step 1: Make the Cake

1. Preheat your oven to 350°F (175°C).
2. Prepare three 8-inch round cake pans by lining only the bottoms with parchment paper.
3. Cream together the butter and sugar until the mixture becomes light and fluffy.
4. Slowly beat in the eggs and egg whites, one at a time.
5. Add the vanilla extract and mix until well combined.
6. In a separate bowl, combine the flour, baking powder, and pudding mix.
7. Gradually add the dry ingredients into the wet ingredients in three separate additions, mixing until just combined. Be careful not to overmix.
8. Stir in the milk until fully combined.
9. Divide the cake batter evenly among the three prepared pans.
10. Bake for 22-25 minutes or until the cakes are golden and begin to pull away from the sides of the pans.
11. Let the cakes cool in the pans for 15 minutes, then remove them from the pans and allow them to cool for an additional 1-2 hours on a wire rack.

Step 2: Begin Layering

1. Level each cake layer.
2. Place the first cake layer on a cake plate.
3. Brush a little of the milk mixture onto the cake layer.
4. Arrange slices of banana on top of the cake.
5. Spread 1/3 to 1/2 of the filling mixture on top of the bananas.
6. Place the second cake layer on top of the filling.
7. Repeat the process by brushing with the milk mixture, adding more filling, and placing the final cake layer on top.

Step 3: Frost

1. Frost the entire cake with Cool Whip.
2. Decorate as desired. You can crush some mini Nilla wafers and spread them on top. Use the wafers along the sides for decoration.
3. Store the cake in the fridge.