How To Make Banana Pudding Cake Recipe

The banana pudding cake recipe is the perfect dessert you will ever make for your home use or for your guests.

Banana pudding cake is a great dessert to serve your guests. It’s a sure bet they will be impressed by the banana flavor because of its creamy pudding and fluffy whipped cream that create an ultimate combination of flavors and textures.

Banana Pudding Cake Recipe

The banana pudding cake recipe is very easy to make; it only needs simple ingredients that you can find in any grocery store or supermarket near you. Also, banana pudding cake is easy to make and doesn’t require so much skill so anyone can try this recipe even you are not skilled at cooking!

Ingredients

For the cake

  • Cooking spray
  • 3-ounce box (not instant)cook and serve banana cream pudding mix
  • I5.25 ounce box vanilla or white cake mix
  • 1/2 cup whole milk
  • 1 cup full-fat sour cream
  • 1/3 cup vegetable oil
  • 3 large eggs

For the frosting

  • 3 cups of heavy cream
  • 1 1/4 cups of powdered sugar
  • 8 ounces full-fat cream cheese, at room temperature
  • 2 teaspoons vanilla extract

For assembly

  • 2 medium ripe bananas – they should not be spotty
  • 11-ounce box divided Nilla Wafers

how long can i freeze banana pudding cake

How to make the cake

Place the cream cheese for the frosting in a mixing basin and set it aside at room temperature while you make the cake. (Alternatively, use an electric hand mixer with a big bowl.) Place a rack in the upper-middle part of the oven and preheat it to 350°F. Spray 2 (9-inch) round cake pans with cooking spray and line them with rounds of parchment paper.

In a large mixing bowl, combine 1 cup full-fat sour cream, 1/2 cup whole milk, 3 egg whites, and 3 tablespoons vegetable oil until smooth. whisk in 1 box cake mix and 1 box banana cream pudding mix until completely combined. Spoon the batter equally among the prepared baking pans.

Remove from the oven and let cool for 10 minutes. Then, allow the cakes to cool completely. Make the frosting while you wait for it to set up.

Making the frosting  

To the bowl of cream cheese, add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract. On medium speed, beat until smooth, 3 to 4 minutes. Reduce the mixer speed to low and slowly pour in 3 cups cold heavy cream. Continue beating until the mixture thickens and becomes smooth, 4 minutes longer. Increase the speed to medium and beat for a light, fluffy frosting that has doubled in volume, 1 to 2 minutes more. Set aside 1 cup of the frosted whipped cream for a small zip-top bag.

Assembling the banana pudding cake recipe 

In a large zip-top bag, put in 3 1/2 cups of the Nilla wafers. Seal the bag fully to allow no air or contents out. Gently crush the Nilla wafers with the bottom of the frying pan or a rolling pin making coarse crumbs. Peel 2 medium ripe bananas and slice them thinly.

The cakes will have cooled by now, remove them from the pans. Trim each cake off using a serrated knife. Place one layer of cake with the cut side up onto a cake stand or serving platter. Use one cup of frosting on the one-layer cake and smoothen it into a thin layer using an offset spatula. Top it with sliced bananas and 1 cup of crushed Nilla wafers.

Top with the final cake layer. Using the rest of the frosting, cover the top and sides of the cake. Cover the edges of the cake with the remaining crushed Nilla Wafers by pressing a handful of crushed cookies against one side (work your way up from the bottom to top) so they adhere to the frosting. Any pieces that don’t stick may be pushed back into the frosting until all sides are completely coated.

Snip off one corner of the bag of frosting. Decorate the top of the cake with tiny decorative mounds of frosting. Between each mound of icing, insert a whole Nilla Wafer.

The baked cake layers may be tightly wrapped in plastic and frozen for 1 day. The frosting can be kept for up to 2 days if stored in an airtight container. Allow it to come to room temperature before beating again.

Store the leftovers in the refrigerator loosely covered in plastic wrap for up to 3 days.

Conclusion

Banana pudding cake is best served with fresh bananas. However, if you want more banana flavor we recommend adding banana extract (not the artificial taste) during the process of making homemade vanilla wafers if you make them from scratch.

For the banana pudding cake recipe, use banana cream pudding mix, instead of the cream because it has more sugar and extract. Banana extracts can be used in the same amount as the essence or liqueur if you like. Try it today and let us know the outcome.

Why do bananas turn black in banana pudding

Read more about The Jamaican Fruit Cake Recipe

Frequently Asked Questions

How many calories are in banana pudding cake?

A banana pudding cake has about 1200-1500 calories, it really depends on the recipe.

How long can I freeze banana pudding cake?

You can freeze a banana pudding cake for up to six months.

Why do bananas turn black in the banana pudding?

Bananas will start to brown when they are combined with sugar and acidic ingredients like cream or milk.

Why should we not eat bananas at night?

Eating a banana before bedtime may cause stomach discomfort and indigestion due to the high concentration of sugar in bananas. Additionally, eating foods that are high on the glycemic index close to bedtime can disrupt your sleep cycle. This is because blood sugar levels spike when they digest, causing your body to release adrenaline and cortisol which keep you awake.

Banana Pudding Cake

Ingredients
  

For the cake

  • 1 3oz box (not instant) cook and serve banana cream pudding mix
  • 1 5.25oz box vanilla or white cake mix
  • 1/2 cup whole milk
  • 1 cup full-fat sour cream
  • 1/3 cup vegetable oil
  • 3 large eggs
  • Cooking spray

For the frosting

  • 3 cups heavy cream
  • 1 1/4 cups powdered sugar
  • 8 oz full-fat cream cheese, at room temperature
  • 2 tsp vanilla extract

For assembly

  • 2 med ripe bananas - they should not be spotty
  • 1 11oz box divided Nilla Wafers

Instructions
 

Making the cake

  • Place the cream cheese for the frosting in a mixing basin and set it aside at room temperature while you make the cake. (Alternatively, use an electric hand mixer with a big bowl.) Place a rack in the upper-middle part of the oven and preheat it to 350°F. Spray 2 (9-inch) round cake pans with cooking spray and line them with rounds of parchment paper.
  • In a large mixing bowl, combine 1 cup full-fat sour cream, 1/2 cup whole milk, 3 egg whites, and 3 tablespoons vegetable oil until smooth. whisk in 1 box cake mix and 1 box banana cream pudding mix until completely combined. Spoon the batter equally among the prepared baking pans.
  • Remove from the oven and let cool for 10 minutes. Then, allow the cakes to cool completely. Make the frosting while you wait for it to set up.

Making the frosting

  • To the bowl of cream cheese, add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract. On medium speed, beat until smooth, 3 to 4 minutes. Reduce the mixer speed to low and slowly pour in 3 cups cold heavy cream. Continue beating until the mixture thickens and becomes smooth, 4 minutes longer. Increase the speed to medium and beat for a light, fluffy frosting that has doubled in volume, 1 to 2 minutes more. Set aside 1 cup of the frosted whipped cream for a small zip-top bag.

Assembling

  • In a large zip-top bag, put in 3 1/2 cups of the Nilla wafers. Seal the bag fully to allow no air or contents out. Gently crush the Nilla wafers with the bottom of the frying pan or a rolling pin making coarse crumbs. Peel 2 medium ripe bananas and slice them thinly.
  • The cakes will have cooled by now, remove them from the pans. Trim each cake off using a serrated knife. Place one layer of cake with the cut side up onto a cake stand or serving platter. Use one cup of frosting on the one-layer cake and smoothen it into a thin layer using an offset spatula. Top it with sliced bananas and 1 cup of crushed Nilla wafers.
  • Top with the final cake layer. Using the rest of the frosting, cover the top and sides of the cake. Cover the edges of the cake with the remaining crushed Nilla Wafers by pressing a handful of crushed cookies against one side (work your way up from the bottom to top) so they adhere to the frosting. Any pieces that don't stick may be pushed back into the frosting until all sides are completely coated.
  • Snip off one corner of the bag of frosting. Decorate the top of the cake with tiny decorative mounds of frosting. Between each mound of icing, insert a whole Nilla Wafer.
  • The baked cake layers may be tightly wrapped in plastic and frozen for 1 day. The frosting can be kept for up to 2 days if stored in an airtight container. Allow it to come to room temperature before beating again.
  • Store the leftovers in the refrigerator loosely covered in plastic wrap for up to 3 days.

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