Banana Pudding Cake Recipe With Yellow Cake Mix
If you're looking for a special dessert that captures the essence of southern hospitality, then look no further than this delicious banana pudding cake recipe! This dessert combines the classic flavors of banana pudding with the moist, fluffy texture of yellow cake to create a dessert that is truly irresistible. This recipe is perfectly suited for any occasion, whether you're looking to impress guests at a dinner party, or you simply want to treat yourself to something sweet and comforting.
Ingredients
For the cake:
- 1 box yellow cake mix
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
For the pudding:
- 1 (5.1 oz) package instant vanilla pudding mix
- 2 cups cold milk
For the whipped cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Directions
1. Preheat the oven to 350°F. Spray a 9×13 inch pan with cooking spray and set aside.
2. In a large mixing bowl, combine the cake mix, mashed bananas, water, eggs, vegetable oil, and vanilla extract. Use an electric mixer to beat the ingredients together for 2 minutes on medium speed. Pour the batter into the prepared pan and smooth the surface with a spatula.
3. Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan, and then transfer it to a wire rack to cool completely.
4. While the cake is cooling, prepare the pudding. In a medium mixing bowl, whisk together the instant pudding mix and cold milk until well combined. Allow the pudding to set for 5 minutes.
5. Once the cake and pudding are completely cooled, pour the pudding over the top of the cake, spreading it evenly with a spatula. Chill the cake in the refrigerator for at least 30 minutes to allow the pudding to set.
6. In a small mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to beat the ingredients together on high speed until stiff peaks form.
7. Spread the whipped cream over the top of the chilled cake and pudding, using a spatula to create a smooth surface. Chill the cake in the refrigerator for at least 2 hours, or until the whipped cream is firm.
8. When you're ready to serve, slice the cake into squares and enjoy!
Tips
- For best results, use ripe, slightly overripe bananas for the cake. This will give the cake a stronger banana flavor and a moist texture.
- Be sure to use instant pudding mix for the pudding, as this will ensure that the pudding sets properly.
- When making the whipped cream, be sure to use heavy whipping cream that is cold. This will help the cream to whip up properly and achieve stiff peaks.
- This cake can be stored in the refrigerator for up to 3 days, but it's best served fresh.
Conclusion
This banana pudding cake recipe with yellow cake mix is a delightful combination of two classic desserts. It's simple to make, yet it looks and tastes impressive. The moist, fluffy cake pairs perfectly with the creamy, sweet pudding and the light, fluffy whipped cream. This dessert is perfect for any occasion, and it's sure to be a hit with anyone who loves the classic flavors of banana pudding. So why not give it a try and see for yourself?