Description
Old School Banana Pudding Cake is a nostalgic Southern dessert that layers moist yellow cake, banana slices, vanilla pudding, and whipped topping. It’s inspired by the classic banana pudding but elevated into a crowd-pleasing cake form.
Ingredients
Units
Scale
- 1 box yellow cake mix (or homemade yellow cake)
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water or milk
- 3 ripe bananas, sliced
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup crushed vanilla wafers (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the yellow cake mix according to package instructions using eggs, oil, and water or milk. Pour into pan and bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan.
- Meanwhile, whisk together vanilla pudding mix and cold milk until thickened. Chill until set.
- Once cake is cool, use the handle of a wooden spoon to poke holes all over the top of the cake.
- Spread the prepared pudding evenly over the cake, pressing gently so it fills the holes.
- Arrange sliced bananas in an even layer over the pudding.
- Spread whipped topping evenly over the bananas.
- Sprinkle crushed vanilla wafers over the top.
- Chill the cake for at least 2 hours before serving.
Notes
- Use banana pudding mix instead of vanilla for stronger banana flavor.
- Brush bananas with lemon juice to prevent browning.
- Try adding softened cream cheese to the whipped topping for a tangy twist.
- Best served cold and made a day in advance.
- Do not freeze due to the fresh banana and whipped topping layers.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg