Banana Pudding Cake

 

Ingredients:

For the Cake

• 1 box yellow cake mix
• 5.1 ounces instant banana-flavored pudding mix
• 3½ cups whole milk

For the Topping

• 2 to 3 ripe bananas, sliced
• 8 ounces Cool Whip whipped topping
• 12 vanilla wafers, crushed or whole for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the yellow cake mix, banana pudding mix, and whole milk. Beat until smooth and fully combined.
3. Pour batter evenly into the prepared baking dish.
4. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from oven and allow the cake to cool completely.
6. Once cooled, spread the whipped topping evenly over the cake.
7. Layer sliced bananas on top and finish with vanilla wafers.
8. Chill for at least 1 hour before serving for best flavor and texture.

Serving Tips

• Slice and serve chilled for the classic banana pudding experience.
• Garnish individual slices with extra crushed wafers or banana slices just before serving.

Variations

• Use homemade whipped cream instead of Cool Whip for a less sweet topping.
• Swap banana pudding for vanilla pudding if you prefer a lighter banana flavor.
• Add a drizzle of caramel sauce for a richer dessert.