Banana Pudding Cake

Banana Pudding Cake

Banana Pudding Cake is a sophisticated take on a traditional Southern dessert, with layers of moist banana cake, rich handmade custard, crisp vanilla wafers, and velvety whipped cream. I took everyone’s all-time favorite sweet from childhood and transformed it into this scrumptious cake.

This year, I’m pulling out all the stops and making a dish that’s meant to be the central focus of your Christmas table. I hope you like it! One of the most popular desserts in the South is banana pudding, which served as the inspiration for the show-stopping Banana Pudding Layer Cake. It is very, really, really wonderful, all of you! It is constructed with alternating layers of vanilla wafers, banana pudding, and whipped cream. Each nostalgic mouthful is amazingly airy, lusciously creamy, delightfully crunchy, and deliciously sweet!

  • Yellow cake mix; I used a 15-ounces Pkg.
  • Water at room temp; you’ll need 1 cup.
  • 3 large beaten eggs.
  • ⅓ Cup.Of vegetable oil.
  • 4 Cups.Of whole milk.
  • A Pkg.Of 3.5-oz of Instant banana pudding mix.
  • A thawed container.Of « frozen whipped topping »; use the container of 8-oz.
  • Crushed vanilla wafers, you’ll approx. need 20 wafers.
  • 1st Step – Set the temperature in the oven to 350 degrees F. (175 degrees C). Prepare a baking dish that is 9×13 inches using cooking spray.


  • 2nd Step – In a bowl, combine the cake mix, water, eggs, and oil until it is barely moistened; then, pour the cake mixture into the baking dish that has been prepared.


  • 3rd Step – Bake in an oven that has been warmed for 34 to 38 minutes, or until a toothpick that has been put into the middle comes out clean. Allow the mixture to cool for about two to three minutes in the baking dish.


  • 4th Step – Use the handle of a wooden spoon to create several holes in the cake. Make careful to poke holes through the cake all the way to the bottom.


  • 5th Step – In another dish, whisk together the milk and pudding mix until there are no lumps. Allow the pudding to rest for approximately two minutes, or until it starts to thicken somewhat but is not yet completely set.


  • 6th Step – Pour the pudding over the cake, then spread it out evenly while ensuring sure each hole is thoroughly filled. Place the cake in the refrigerator for approximately two hours, or until the cake has cooled and the pudding has set.


  • 7th Step – Just before serving, spread the whipped topping over the cake and sprinkle with crushed vanilla wafers.


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