Banana Pudding Cake

Banana Pudding Cake features moist banana cake layered with vanilla filling, bananas, and vanilla wafers. It's all topped with vanilla pudding frosting!

Course Dessert

Cuisine American

Keyword banana cake recipes, Banana Pudding Cake

Prep Time 45

Cook Time 30

Cooling 20

Total Time 50

Servings slices

Calories 930kcal

Author Kathleen

Ingredients

Cake:

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
6 (about 3 cups mashed) very ripe bananas mashed
1 1/2 cups granulated sugar
1 cup brown sugar firmly packed
1 cup vegetable oil
4 large eggs at room temperature and lightly beaten
1 cup sour cream
1 tablespoon vanilla extract

Pudding Layer:

1 (3.4-ounce) box instant vanilla pudding
1 (8-ounce) package cream cheese
1 1/2 cups heavy cream

Frosting:

1 cup unsalted butter at room temperature
1 (3.4-ounce) box instant vanilla pudding
3-4 cups powdered sugar sifted
1 (8-ounce) container frozen whipped topping Thawed

Filling and Garnish:

2 bananas sliced
2 cups vanilla wafers lightly crushed
12-14 whole vanilla wafers

US Customary - Metric

Instructions

Cake:

Preheat oven to 350°F (177°C). Line three 9-inch round cake pans with parchment paper and spray with nonstick Bakers Spray.
In a medium mixing bowl, whisk together the flour (4 cups), baking soda (2 teaspoons), and salt (1 teaspoon) to combine. Set aside.
In a separate medium mixing bowl, using a handheld electric mixer, mix the banana (about 3 cups), sugar (1 1/2 cups), and brown sugar (1 cup) until combined.
Add oil (1 cup), eggs (4), sour cream (1 cup), and vanilla extract (1 tablespoon) and mix until combined and the mixture is smooth.
With the mixer on low, gradually add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).
Pour batter evenly into prepared pans. Bake for 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Pudding Layer:

In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix (1 box) and cream cheese (8-ounce) until smooth. With the mixer set on low, gradually add the cream (1 1/2 cups) and beat until the mixture is very thick.

Frosting:

In a medium mixing bowl, beat the butter (1 cup) until it's light and fluffy, about 2 minutes. Add the pudding mix (1 box) and beat until combined.
With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.
Fold in thawed frozen whipped topping (8-ounce) until evenly mixed.

Assembly:

Pipe a border of frosting around the edges of 2 of the layer cakes.
Top the cakes with a thin layer of sliced bananas within the border of frosting.
Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.
Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.
Stack the 2 cakes on top of each other, then top with the third cake.
Spread a thin layer of the frosting over sides and top of the cake. Refrigerate until frosting has set a bit, about 20 minutes.
Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.

Video

Notes

Baking- This is a very dense and moist cake. Be sure to line your pans with parchment paper and spray with nonstick cooking spray.

Nutrition