Banana Pudding Cake (Edit recipe)

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This banana pudding cake is oh so good and the perfect twist on the original banana pudding. Why not add vanilla cake to the mix. Plus, this is the perfect recipe for turning a regular cake mix into something creative!

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PREP TIME

2 hours and 40 minutes

COOK TIME

20 minutes to 25 minutes

INGREDIENTS

9

Serves: 10-12

Ingredients

1 whole Gluten-Free Vanilla Cake Mix - Bob's Red Mill, Or any vanilla cake mix
2 whole Eggs
1 cup Water
0.333 cup Olive Oil, Not extra virgin
2 whole Natural Instant Vanilla Pudding - Simply Delish
3 cup Whole Milk
2 whole Banana, Ripened
8 oz Whipped Cream
2 cup Gluten-Free Vanilla Wafers, Or regular

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees. Grease a 9x13 baking pan.
In a mixing bowl, add your cake mix, eggs, water and olive oil. Whisk together. Pour into cake pan. Bake for 20-25 minutes or until it’s cooked all the way through.
While the cake is cooling, add your vanilla pudding and whole milk to a bowl. Whisk until the pudding mixture forms. Add the two bananas and a 1/2 of the vanilla pudding to a blender. Blend until it becomes smoothie like. Pour into the vanilla pudding mixture and stir together to make banana pudding.
Poke straw size holes into the cake, covering the top of the cake with holes. Pour the pudding mixture on top. Add a layer of whole vanilla wafers. Place in the fridge and let it cool for 2 hours. Then, add the whipped cream and crushed vanilla wafers (sprinkles too if it’s for a birthday), serve and enjoy!

Notes

You can swap out the vanilla pudding for banana pudding if you want to make it one step easier. Sometimes, banana pudding taste like that fake banana flavor which is why I added banana to vanilla pudding for the real flavor! If you decide to use banana pudding, you don’t need to add the bananas. The prep time only seems long because you have to let the pudding and cake cool for 2 hours before putting the whipped cream on top. All together, it really only takes 15 to actually make it, but you need time to let it set!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	369
Fat:	17 g
Carbohydrates:	50 g
Protein:	4 g
Cholesterol:	11 g
Sodium:	226 mg
Fiber:	2 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated for total recipe.