Banana Pudding Cake

I asked my husband what kind of cake I should make and he said , “banana pudding cake.” I was intrigued. I never thought to make a cake like this before. Sure, banana pudding is easy. But this takes it to another level! Yum! And you can’t get any easier than Cool Whip as the frosting. I hope my hubby likes it because I could eat this entire thing by myself in one sitting. So, let’s go! Start those ovens…

What you will need:

(2) 9 inch cake pans, greased and floured

For the cake:

1 cup unsalted butter at room temp
1 1/2 cups granulated sugar
3 eggs + 2 egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
(1) 3.4 ounce packet of banana instant pudding
1 cup milk (I used whole but you can use whatever you like)

For the filling:

(1) 3.4 ounce packet of vanilla (or banana) instant pudding
1 1/4 cups whole milk
About 2 small bananas sliced thin

For the frosting:

Cool Whip (I used about 1 1/2 containers, including the filling)
Nilla Wafer cookies

To make the cake:

Preheat oven to 350 degrees Fahrenheit. In a large bowl (or bowl of your electric mixer), beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla.

In another bowl, whisk together flour, baking powder and banana pudding mix. Slowly add to the wet mixture. Beat in milk until everything is just combined. Do not overmix!

Pour batter into prepared pans and bake for 24-26 minutes or until a toothpick comes out clean. Let cool in pans for 20 minutes before inverting and cooling completely on wire racks.

To make the filling:

Stir together all ingredients and refrigerate for about 10 minutes. Then, once the cake is completely cooled, spread a thin(ish) layer over one of the cake layers. Top that with the sliced bananas.

Top with next cake layer. Push down gently but firmly. Finish with completely covering the cake with cool whip and decorate how you wish with the cookies.


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