Banana Pudding Cake

Banana Pudding Cake

Light and airy and cold and refreshing…. That’s how I describe this cake. I love the cold pudding and the whipped cream that makes this cake as light as air. It’s a cross between banana pudding and banana cream pie and I just love it! So will you!  

Banana Pudding Cake

1 box yellow cake mix

3/4 tsp baking soda

1 tsp baking powder

3 overripe bananas, mashed

3/4 cup water

1/4 cup oil

3 eggs

Topping

1 5.1 ounce box of banana instant pudding mix

2 cups cold whole milk

1/4 cup vanilla wafers, crushed

3 ripe bananas

2 cups whipping cream

1/2 cup powdered sugar

1/2 tsp vanilla

*NOTE:  You can also use Cool Whip for your topping or even canned whipped cream.

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.

Using a fork, smash the bananas until soft.  Add two eggs.

Combine the rest of the cake ingredients on top of bananas and eggs and beat at medium speed for 2 minutes.

 

Pour cake batter into a well-greased 9 x 13 cake pan.  You can use non-stick cooking spray if you like.

Bake at 350 degrees for 30-35 minutes or till a toothpick inserted in the middle comes out clean.  I like to press my palm down lightly in the center of the cake and if it bounces back, the cake is done.

Cool cake completely, then use a round wooden spoon handle to poke holes all over the cake about an inch apart. You want to make sure your cake is cool before you do this or it will crumble.

 

Combine pudding mix and milk and whisk for 2 minutes. You pudding should be pourable, if not add a little more milk.  Quickly pour pudding over the cake, getting as much as you can into the holes.

Cover cake and chill in the refrigerator for at least 30 minutes. 

Place vanilla wafers in a bag and crush with a rolling pin. Set aside.

Whip cream till soft peaks form. Add powdered sugar and vanilla and beat till well mixed.  Again, you can use Cool Whip or canned whipped cream for the topping.  You will be topping each piece of the cake just before you serve it. 

To serve, cut cake into squares. Top with sliced bananas, whipped cream, and crushed vanilla wafers. 

Store cake in the refrigerator covered with foil.  Refrigerate any leftovers and top only as you serve each piece.

 

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