Description
Banana Pudding Cake is a dreamy dessert that marries the nostalgia of classic banana pudding with the convenience of a cake mix. This no-fuss treat is soft, creamy, and loaded with banana flavor, perfect for potlucks, parties, or a cozy family night in. If you’re looking for an easy, no-bake-inspired dessert with layers of comforting flavor, this banana pudding cake delivers every single time.
Ingredients
1 box yellow cake mix
5.1 ounces instant banana-flavored pudding
3½ cups whole milk
2 to 3 bananas
8 ounces Cool Whip whipped topping
12 vanilla wafers
Instructions
• Bake the yellow cake according to package directions in a 9×13-inch pan. Let it cool completely.
• Use the handle of a wooden spoon to poke holes all over the surface of the cooled cake.
• In a mixing bowl, whisk together the banana pudding mix and milk until slightly thickened but still pourable.
• Pour the pudding mixture over the cake, allowing it to fill the holes and spread evenly on top.
• Slice bananas and layer them evenly over the pudding-covered cake.
• Spread the Cool Whip gently across the top to cover the entire cake.
• Crush the vanilla wafers and sprinkle them over the whipped topping.
• Refrigerate the cake for at least 2 hours before slicing and serving.
Notes
Serve the Banana Pudding Cake well chilled for the best flavor and texture. After assembly, refrigerate it for at least 2 hours to allow the pudding to fully set and the flavors to meld. When serving, slice with a clean, sharp knife for neat portions. If desired, add a fresh banana slice or a whole vanilla wafer on top of each slice for presentation.
Store any leftovers tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Because of the fresh bananas and whipped topping, it’s not ideal for freezing—doing so may cause the texture to become mushy and separate. For best results, add crushed vanilla wafers just before serving to maintain their crunch.