If you’re looking to impress your family and friends with a showstopping dessert that combines rich flavors and creamy textures, look no further than this Banana Pudding Cake. This recipe is perfect for banana lovers and anyone who adores a luscious layered cake with a tropical twist. With its moist cake layers, creamy banana pudding filling, and luxurious vanilla frosting, this dessert is a true masterpiece.
Why You’ll Love This Recipe
Banana Pudding Cake is the perfect marriage of classic banana pudding and a traditional layer cake. It’s ideal for birthdays, family gatherings, or whenever you’re craving something indulgent. Here’s why this recipe stands out:
- Easy to Prepare: Using French vanilla cake mix simplifies the process without sacrificing flavor.
- Crowd-Pleaser: The combination of bananas, caramel, and toasted coconut appeals to all palates.
- Customizable: Swap ingredients to suit dietary preferences or get creative with toppings.
- Stunning Presentation: With its golden caramel drizzle and dollops of frosting, this cake is as gorgeous as it is delicious.
Let’s dive into the recipe, step by step, so you can create this unforgettable dessert with confidence.
Ingredients for Banana Pudding Cake
For the Cake:
- 2 boxes of French Vanilla cake mix
- 6 eggs
- 2 cups water
- 1 cup oil
- 2 cups toasted coconut
- 1 bottle of caramel sauce
- Nilla wafer cookies
For the Banana Pudding:
- 1 (3.4 oz) box Instant Banana Pudding
- 2 cups milk
- 1 can sweetened condensed milk
- 1 (8 oz) package cream cheese, softened
- 1 container Cool Whip
For the Vanilla Frosting:
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 3 teaspoons pure vanilla extract
- 5-7 tablespoons heavy whipping cream
Kitchen Equipment You’ll Need
- Three 8-inch cake pans
- Mixing bowls (large and medium)
- Hand or stand mixer
- Cake leveler
- Piping bags
- Squeeze bottle for caramel sauce
- Spatula
- Cake board
Step-by-Step Instructions
1. Prepare the Cake Layers
- Preheat your oven to 350°F and spray your cake pans with non-stick baking spray.
- Follow the directions on the cake mix boxes to prepare the batter, combining eggs, water, and oil.
- Divide the batter evenly among the three pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely, then use a cake leveler to slice off the rounded tops for even layers.
2. Make the Banana Pudding
- In a large mixing bowl, beat together the banana pudding mix and milk for 5 minutes.
- Add the sweetened condensed milk and beat until smooth.
- Mix in the cream cheese until well incorporated.
- Gently fold in the Cool Whip. Scoop the pudding into a piping bag for easy assembly.
3. Whip Up the Vanilla Frosting
- Using a stand mixer, beat the butter until creamy.
- Gradually add powdered sugar, one cup at a time, until fully combined.
- Mix in vanilla extract and heavy whipping cream until the frosting forms stiff peaks.
- Scoop the frosting into a piping bag.
4. Assemble the Cake
- Place one cake layer on the cake board.
- Pipe a thick frosting outline around the edge to create a barrier for the pudding.
- Fill the center with banana pudding.
- Add the second cake layer and repeat the frosting and pudding steps.
- Place the third cake layer on top and frost the entire cake with the remaining frosting.
- Sprinkle toasted coconut around the bottom edge of the cake.
- Use a squeeze bottle to drizzle caramel sauce along the top edge, letting it drip down the sides.
- Pipe dollops of frosting along the top and garnish with toasted coconut and Nilla wafers.
- Refrigerate for 1 hour to allow the frosting to set.
Tips and Variations
- Ingredient Swaps: Use chocolate pudding for a different flavor profile, or swap Nilla wafers for graham crackers.
- Decorating Ideas: Add banana slices or chopped nuts for extra flair.
- Dietary Adjustments: Substitute dairy-free alternatives like almond milk and vegan cream cheese for a lactose-free version.
- Time-Saving Tip: Make the pudding and frosting a day in advance and store them in the fridge.
How to Store Leftovers
Keep any leftover Banana Pudding Cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use homemade cake batter instead of a mix?
Absolutely! A homemade vanilla cake batter works perfectly if you prefer to make it from scratch.
What can I substitute for Cool Whip?
Whipped heavy cream with a touch of powdered sugar can be used as a substitute.
Can I make this cake ahead of time?
Yes! You can prepare and assemble the cake up to 24 hours in advance. Store it in the refrigerator until ready to serve.
Is the toasted coconut necessary?
While optional, toasted coconut adds a delightful crunch and flavor to the cake. You can omit it if preferred.
Food Pairings
Pair your Banana Pudding Cake with a glass of chilled milk or a cup of coffee for a delightful contrast. If you’re hosting a tropical-themed party, serve it alongside a piña colada or fresh fruit salad.
Final Thoughts
This Banana Pudding Cake is a dessert lover’s dream come true. Its layers of moist cake, creamy pudding, and rich frosting are guaranteed to impress. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to become a new favorite.
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