Banana Pudding Cake {Dang, it's good}
You know those desserts that ... after just one bite ... make you say, "Dang! This stuff's GOOD!" Yes, homemade Banana Pudding Cake is one of those desserts. It'll have you going back for seconds ... or even thirds.
Oh my word, we are in love with this homemade Banana Pudding Cake. It was infatuation at first sight. But then quickly turned to true love at first bite. And I think the recipe for this creamy cake will be in our lives for a very, very long time.
Yes, it's that good.
Let's just say I whipped this up on Friday afternoon, and it was gone before dinnertime on Sunday. Completely gone. Not a single crumb left.
Now, I certainly had my share. But the bulk of it ended up in the hubby's tummy. And he was quite happy to put it there.
To make this dang-delicious dessert, start by baking a basic white cake from a cake mix, but adding a mashed banana to the batter. Then while the cake is still warm, poke holes in the top with the handle of a wooden spoon.
Make a thick homemade vanilla custard like you're making banana pudding from scratch and pour it over the top of the cake ...
Next chill the cake and custard for several hours, top it with sliced bananas and homemade whipped cream ...
... and sprinkle the top with coarsely crushed vanilla wafers and pecans.
Then get ready to dig in for a little banana pudding heaven! In extra delicious cake form.
This is one of those desserts that just gets better and better as it sits. While it's definitely good the day it's made, it's even better the next day and even the day after that. The flavors continue to meld together, and the vanilla wafers on top get softer and softer. I highly recommend giving this cake overnight to meld together ... which means this recipe's got the added convenience of being great to make ahead of time.
If you're like us with this Banana Pudding Cake, it'll be true love at first bite! That'll keep you going back for seconds ... or even thirds, for sure.
Thank you for stopping by . We'd love to have you back soon!
Yield: 12-16 servings
Banana Pudding Cake
You know those desserts that ... after just one bite ... make you say, "Dang! This stuff's GOOD!" Yes, homemade Banana Pudding Cake is one of those desserts. It'll have you going back for seconds ... or even thirds.
prep time: 35 Mcook time: 45 Mtotal time: 80 M
ingredients:
For the cake:
- 1 (15.25 oz.) box white cake mix + ingredients listed on box to prepare cake
- 1/2 c. mashed banana (about 1 medium banana)
For the custard:
- 1 c. granulated sugar
- 1/2 c. all-purpose flour
- 1/8 tsp. salt
- 8 egg yolks
- 4 c. whole milk
- 1 tsp. vanilla extract
For the topping:
- 1 1/2 c. heaving whipping cream
- 1/4 c. granulated sugar
- 1/8 tsp. vanilla extract
- 4 medium bananas, sliced
- 1/2 c. coarsely crushed vanilla wafers
- 1/2 c. chopped pecans
instructions:
How to cook Banana Pudding Cake
Prepare the cake:
- Prepare cake mix according to package directions. Add mashed banana and beat with an electric mixer at medium speed until combined.
- Pour batter into a 9x13" baking pan coated with non-stick cooking spray. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
- Let cake cool for 5 minutes. Then use the handle of a wooden spoon to poke holes in the warm cake.
Prepare the custard:
- Combine sugar, flour, and salt in a medium saucepan. Whisk in egg yolks and then whisk in milk.
- Cook over medium-low heat, whisking constantly, 10 to 15 minutes until mixture is bubbly and very thick, like the consistency of thick chilled pudding {it will seem like this thickness will never happen, but it will! The mixture will have just begun to bubble and will turn thick.}
- Remove from heat and stir in vanilla extract.
- Let cool 10 minutes, stirring occasionally.
- Pour over still-warm cake and spread evenly over the top. Cover and refrigerate until chilled, about 4 hours.
Prepare the topping:
- Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes.
- Remove from the refrigerator and pour whipping cream into the chilled bowl. Add sugar and vanilla extract. Beat on high speed until stiff peaks form.
- Uncover cake, top with sliced bananas, and spread with whipped cream.
- Sprinkle crushed vanilla wafers and pecans on top. Can be served immediately or refrigerated until serving time.
TRACEY'S NOTES
- If you'd like, you could prepare this with pudding mix and Cool Whip. Use two small packages of instant pudding mix and prepare using the directions on the package for 'Classic Pudding Pie,' resulting in a thicker, more firm pudding. Use a large (16 oz.) container of Cool Whip.
- If the custard isn't thickening over medium-low heat, bump the heat up just a bit. But be careful! - You don't want it to cook too fast, or to scorch to the bottom of the pan.
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