Banana Pudding Cake is a classic treat that combines the sweet flavors of ripe bananas and creamy pudding in a dessert. This cake is quick and easy to make, perfect for satisfying your sweet tooth in no time. It’s a comforting dessert for any occasion with layers of moist cake, creamy pudding, and fresh banana slices. Whether you’re craving a simple dessert for a weeknight treat or need something special for a gathering with friends and family, this cake fits the bill. Serve it chilled for a refreshing finish that everyone will love.
Ingredients:
2 ½ cups all-purpose flour
½ cup instant banana pudding mix
¾ cup butter
1 1/3 cup granulated sugar
1 egg white
2 large eggs
1 tsp. baking powder
1 ½ tsp. vanilla extract
For The Filling:
1 cup milk
½ cup instant vanilla pudding
1 large banana, sliced
¾ cup cool whip whipped topping, thawed
For The Topping:
2 ¼ cups Cool Whip whipped topping
Vanilla wafers, as required
Whipped cream, as required
Sweetened condensed milk, as required
Instructions:
- Prepare 2 round cake pans by lightly coating with cooking spray.
- Add butter and sugar in a mixing bowl and blend until smooth.
- Add eggs and egg white into the mix, beating them well.
- Add vanilla essence and blend until fully incorporated.
- Gradually add flour, banana pudding mix, and baking powder, and mix until the batter is velvety.
- Pour in milk and blend until the batter reaches a smooth consistency.
- Evenly distribute the batter between the two cake pans.
- Place in the preheated oven at 350°F and bake for 20 to 25 minutes or until an inserted toothpick into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.
- Add vanilla pudding mix, milk, and Cool Whip in another bowl, whisk until smooth, then chill in the refrigerator.
- Level the top of one cake layer and place it on a plate.
- Spread the chilled pudding mixture over the cake layer and arrange sliced bananas over the top.
- Place the second cake layer on top and gently press to ensure it sticks.
- Frost the outer layer of the cake with Cool Whip.
- Decorate the cake with whipped cream spray and vanilla wafer cookies.
- Lightly drizzle condensed milk over the top of the cake and place it in the refrigerator.
- When ready to serve, take it out of the refrigerator, slice, and serve.
BANANA PUDDING CAKE
Banana Pudding Cake is a classic treat that combines the sweet flavors of ripe bananas and creamy pudding in a dessert.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup instant banana pudding mix
- ¾ cup butter
- 1 1/3 cup granulated sugar
- 1 egg white
- 2 large eggs
- 1 tsp. baking powder
- 1 ½ tsp. vanilla extract
For The Filling:
- 1 cup milk
- ½ cup instant vanilla pudding
- 1 large banana, sliced
- ¾ cup cool whip whipped topping, thawed
For The Topping:
- 2 ¼ cups Cool Whip whipped topping
- Vanilla wafers, as required
- Whipped cream, as required
- Sweetened condensed milk, as required
Instructions
- Prepare 2 round cake pans by lightly coating with cooking spray.
- Add butter and sugar in a mixing bowl and blend until smooth.
- Add eggs and egg white into the mix, beating them well.
- Add vanilla essence and blend until fully incorporated.
- Gradually add flour, banana pudding mix, and baking powder, and mix until the batter is velvety.
- Pour in milk and blend until the batter reaches a smooth consistency.
- Evenly distribute the batter between the two cake pans.
- Place in the preheated oven at 350°F and bake for 20 to 25 minutes or until an inserted toothpick into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.
- Add vanilla pudding mix, milk, and Cool Whip in another bowl, whisk until smooth, then chill in the refrigerator.
- Level the top of one cake layer and place it on a plate.
- Spread the chilled pudding mixture over the cake layer and arrange sliced bananas over the top.
- Place the second cake layer on top and gently press to ensure it sticks.
- Frost the outer layer of the cake with Cool Whip.
- Decorate the cake with whipped cream spray and vanilla wafer cookies.
- Lightly drizzle condensed milk over the top of the cake and place it in the refrigerator.
- When ready to serve, take it out of the refrigerator, slice, and serve.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 420Total Fat: 20gCarbohydrates: 45gProtein: 5g
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