Banana Pudding Cake Recipe With Condensed Milk: Go Bananas

Today, we’re going to be looking at a banana pudding cake recipe with condensed milk. Banana in any dessert makes it even more delicious for me; so a banana pudding cake is the dessert of dreams. Usually, you use evaporated milk in such a cake, but today, we’re going to be looking at a recipe that uses sweetened condensed milk. But what’s the difference? We’ll be taking a look at this post.

Recipe For Banana Pudding Cake

We’re going to be looking at this Banana Pudding Cake recipe from Kitchen Fun with my 3 Sons. It’s utterly delicious, so let’s take a look at what ingredients you need.

Ingredients

Cake

  • 2 boxes of French vanilla cake mix
  • 6 eggs
  • 2 cups of water
  • 1 cup of oil
  • 3 9 inch cake tins
  • 2 cups of toasted coconut
  • 1 bottle of caramel sauce
  • 1 squeeze bottle
  • wafer cookies

Banana pudding

  • 1 box of instant banana pudding mix
  • 2 cups of milk
  • 1 can of sweetened condensed milk
  • 1 packet of softened cream cheese
  • 1 container of Cool Whip
  • 1 piping bag (disposable)

Vanilla frosting

  • 3 cups of unsalted cream butter (softened)
  • 6 cups of powdered sugar
  • 3 teaspoons of pure vanilla extract
  • 5-7 tablespoons of heavy whipping cream
  • 1 large piping bag (star tip)

What is difference between condensed and evaporated milk?

Now you have your ingredients, just follow this step-by-step guide.

Directions

For the cake

  1. Preheat your oven to 350F and spray your cake pans with baking spray to prevent sticking
  2. Depending on which cake mix you’ve bought, follow the instructions on the back of the box
  3. Divide the batter evenly between the three prepared cake pans
  4. Bake in the oven for around 25-30 minutes (a toothpick should come out clean when placed in the center)
  5. Remove from oven and allow to cool on a cooling rack
  6. When cooled, use a knife (or cake leveler if you have one) to make the cakes level with one another

For the banana pudding

  1. Grab a large mixing bowl and mix the banana pudding and milk together until well combined (around 5 minutes)
  2. Now add the sweetened condensed milk and mix until smooth
  3. Add the cream cheese. Whip until smooth
  4. Fold in the cool whip gradually until mixed well
  5. Place the pudding into your piping bag

For the frosting

  1. Using a mixer, mix all the frosting ingredients together until you make stiff peaks
  2. Put the frosting into a piping bag, ready to pipe

For the cake

  1. Place one layer of cake onto a cake board or turntable
  2. Grab the prepared cake frosting and pipe an outline around the edges of the cake (be sure it’s thick). This is to secure the pudding, it almost works as a barrier
  3. Using the piping bag of pudding, pipe the pudding into the center of the cake layer
  4. Put the second cake on top of the one you piped
  5. Repeat the above steps and place the third cake on top
  6. Frost the rest of the cake with the remaining frosting
  7. Grab the coconut and sprinkle at the bottom of the cake
  8. Using your squeeze bottle, pour in the caramel sauce and place it on the edge of the cake so it drips down
  9. Pipe frosting along the top in dollops
  10. Add a sprinkling of coconut to the dollops and  a wafer cookie in the middle
  11. Leave in the fridge for at least one hour before serving for best results
  12. Your cake is ready to enjoy!

Can you use evaporated milk instead of milk in pudding?

Conclusion

I hope this article has helped you to discover how to make the perfect banana pudding cake recipe with condensed milk. If you’re wanting your dessert to be slightly less sweet, you can use evaporated milk. However, if you’re like me, when it comes to desserts – the sweeter the better, right? And remember, it’s super easy to thicken up your banana pudding if it goes too runny; just follow our tips in the FAQs for best results.

Do you have your own banana pudding cake recipe with condensed milk? Or are you going to try the recipe we’ve looked at today? If so, I would love to hear how they turn out! So please feel free to let me know in the comments below. Sharing is caring!

Read more about Baileys Vanilla Cake Recipe: The Best Baileys Cake!

FAQs

Can You Use Evaporated Milk Instead of Milk in Pudding?

Absolutely! In fact, when you replace milk with evaporated milk in a pudding recipe - it makes the pudding taste even better. Evaporated milk is far creamier, so it makes for the perfect decadent dessert. It adds more flavor to the pudding, as well as more texture. Using evaporated milk in your pudding is a game changer! 

How Can I Thicken My Banana Pudding?

There are many ways to thicken a banana pudding mix, but the easiest way is to create a slurry. A slurry is a mixture of cornstarch and water. Add a small amount to the pudding mix, heat the pudding until it begins to simmer and then mix well. If it's still not the right consistency, repeat the process until you've reached the consistency you require. The cornstarch and water should be in equal measurements. Another quick fix is if you have a spare box of pudding mix - add some more to your banana pudding; this is the quickest way! You can also try popping your banana pudding into the fridge overnight. This may seem like a straight forward option, but leaving it in the fridge for several hours can work wonders in firming your pudding mixture up.

What is the Difference Between Condensed and Evaporated Milk?

Both of these canned milk products look almost identical. Both products have around 60% of their water removed - so what does set them apart? Well, the main difference between the two is their sugar content. Condensed milk (sometimes called sweetened condensed milk), is of course, sweetened. Evaporated milk is not sweetened. You're unlikely to see any "unsweetened condensed milk" on the shelves - because that is what evaporated milk is! If you're looking for more sweetness in your baking, condensed milk is the product to use.

Banana Pudding Cake

With Condensed Milk

Ingredients
  

Cake

  • 2 boxes French vanilla cake mix
  • 6 eggs
  • 2 cups water
  • 1 cup oil
  • 3 9 inch cake tins
  • 2 cups toasted coconut
  • 1 bottle caramel sauce
  • 1 squeeze bottle
  • wafer cookies

Banana pudding

  • 1 box instant banana pudding mix
  • 2 cups milk
  • 1 can sweetened condensed milk
  • 1 packet softened cream cheese
  • 1 Cool Whip
  • 1 piping bag (disposable)

Vanilla frosting

  • 3 cups Vanilla frosting
  • 6 cups unsalted cream butter (softened)
  • 3 tsp pure vanilla extract
  • 5-7 tbsp heavy whipping cream
  • 1 large piping bag (star tip)

Instructions
 

For the cake

  • Preheat your oven to 350F and spray your cake pans with baking spray to prevent sticking
  • Depending on which cake mix you've bought, follow the instructions on the back of the box
  • Divide the batter evenly between the three prepared cake pans
  • Bake in the oven for around 25-30 minutes (a toothpick should come out clean when placed in the center)
  • Remove from oven and allow to cool on a cooling rack
  • When cooled, use a knife (or cake leveler if you have one) to make the cakes level with one another

For the banana pudding

  • Grab a large mixing bowl and mix the banana pudding and milk together until well combined (around 5 minutes)
  • Now add the sweetened condensed milk and mix until smooth
  • Add the cream cheese. Whip until smooth
  • Fold in the cool whip gradually until mixed well
  • Place the pudding into your piping bag

For the frosting

  • Using a mixer, mix all the frosting ingredients together until you make stiff peaks
  • Put the frosting into a piping bag, ready to pipe

For the cake

  • Place one layer of cake onto a cake board or turntable
  • Grab the prepared cake frosting and pipe an outline around the edges of the cake (be sure it's thick). This is to secure the pudding, it almost works as a barrier
  • Using the piping bag of pudding, pipe the pudding into the center of the cake layer
  • Put the second cake on top of the one you piped
  • Repeat the above steps and place the third cake on top
  • Frost the rest of the cake with the remaining frosting
  • Grab the coconut and sprinkle at the bottom of the cake
  • Using your squeeze bottle, pour in the caramel sauce and place it on the edge of the cake so it drips down
  • Pipe frosting along the top in dollops
  • Add a sprinkling of coconut to the dollops and  a wafer cookie in the middle
  • Leave in the fridge for at least one hour before serving for best results
  • Your cake is ready to enjoy!

Leave a Comment