Indulge in Southern Comfort: The Irresistible Banana Pudding Cake

Prepare to be transported to a state of pure dessert bliss with our incredible Banana Pudding Cake. This isn’t just any cake; it’s a harmonious blend of moist banana cake, creamy vanilla pudding, fresh banana slices, and a luscious whipped topping, all adorned with classic Nilla Wafers. If you’re searching for an Easy Banana Pudding Cake that delivers on flavor and comfort, look no further. It’s the ultimate dessert for potlucks, family gatherings, or simply a treat for yourself.

What You’ll Need

Gathering your ingredients beforehand makes the baking process smooth and enjoyable. Here’s everything you’ll need to create this delightful Banana Pudding Cake.

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 3 ripe medium bananas, mashed

For the Vanilla Pudding:

• 1 (5.1 oz) box instant vanilla pudding mix
• 3 cups cold milk

For the Whipped Topping:

• 2 cups heavy cream, very cold
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For Assembly:

• 2-3 ripe bananas, sliced (for layering)
• 1 (11 oz) box Nilla Wafers

Preparation Instructions

Creating this delightful dessert is a joyful process, and following these steps will ensure your Banana Pudding Cake turns out perfectly every time. Even if it’s your first time attempting an Easy Banana Pudding Cake, these clear instructions will guide you.

1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
3. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the mashed bananas.
4. Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
5. Prepare the Pudding: While the cake cools, whisk together the instant vanilla pudding mix and cold milk in a medium bowl until thickened, about 2 minutes. Refrigerate for at least 5 minutes to set further.
6. Prepare the Whipped Topping: In a large, cold bowl with cold beaters, beat the very cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Be careful not to overbeat.
7. Assemble the Cake: Once the cake is completely cool, spread the vanilla pudding evenly over the top of the cake.
8. Arrange a single layer of sliced fresh bananas over the pudding.
9. Spread the whipped topping over the bananas.
10. Decorate the top with Nilla Wafers, either whole or crushed. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to set.

 

Fun Twists & Serving Ideas

Elevate your Banana Pudding Cake with these creative variations:

• Caramel Drizzle: A light drizzle of salted caramel sauce over the whipped topping adds an extra layer of decadence.
• Chocolate Chips: Fold mini chocolate chips into the cake batter or sprinkle them over the pudding layer for a chocolate-banana twist.
• Toasted Coconut: Lightly toast some shredded coconut and sprinkle it on top for added texture and tropical flavor.
• Graham Cracker Crust: For an alternative texture, crush graham crackers and mix with melted butter for a delightful crumbly base or topping.
• Individual Servings: Bake the cake in a cupcake tin, then assemble individual mini banana pudding cakes for easy, elegant serving.

FAQ

• Q: Can I use store-bought banana cake mix?
  
  A: Yes, for an even quicker preparation, you can use a box of banana cake mix following package instructions, then proceed with the pudding and topping layers.
• Q: How ripe should the bananas be for the cake?
  
  A: For the cake batter, use very ripe bananas with brown spots, as they will be sweeter and easier to mash, contributing more banana flavor. For layering, use firm, ripe bananas.
• Q: How long does Banana Pudding Cake last?
  
  A: Stored covered in the refrigerator, it will last for 3-4 days. The bananas may start to brown slightly after the second day, but it will still be delicious.
• Q: Can I make this cake ahead of time?
  
  A: You can bake the cake a day in advance and store it covered at room temperature. The pudding and whipped topping are best assembled a few hours before serving to allow the flavors to meld, but not too far in advance to prevent sogginess.
• Q: What if I don’t have buttermilk?
  
  A: You can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest of the cup with regular milk to the 1-cup line. Let it sit for 5-10 minutes until it slightly curdles.

Conclusion

This Banana Pudding Cake is more than just a dessert; it’s a celebration of classic Southern flavors and comforting textures. Whether you’re a seasoned baker or looking for an Easy Banana Pudding Cake recipe that truly impresses, this recipe is sure to become a cherished favorite. Indulge in its creamy, banana-filled goodness and watch it disappear!

Recipe Note

For the best texture and flavor, ensure your cake is completely cooled before adding the pudding and whipped topping. This prevents the layers from melting and keeps your cake looking pristine!