Ingredients
- 1 package yellow cake mix
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 2 cups mashed ripe bananas
- 1 package (12 ounces) vanilla wafers, divided
- FILLING:
- 1 cup cold 2% milk
- 1 package (3.4 ounces) instant banana cream pudding mix
- WHIPPED CREAM FROSTING:
- 1-1/2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- Sliced ripe bananas, optional
Directions
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely.
- Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form.
- Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and side of cake. Crush 1 cup vanilla wafers and press onto side of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.
Banana Pudding Cake Tips
How do you keep this banana pudding cake moist?
The longer the banana pudding cake sits in the refrigerator the softer and gooier the layers become. It enhances the flavors and becomes spoonable versus sliceable. Here are some other tips on how to fix a dry cake.
What variations can you make to this banana pudding cake recipe?
How should you store this banana pudding cake?
Like other pudding cake recipes, you can store this banana pudding cake for about three to four days in the fridge.