Sunday, July 1, 2012

Banana Pudding Cake

Banana Pudding Cake

Just a quick post to let you know what I made yesterday. I made this Banana Pudding Cake and it is wonderful! Because it's served chilled, it was the perfect ending to a hot, humid, 100+ degree day here in Georgia. This cake tastes exactly like banana pudding. But, it will hold up a little longer than a traditional pudding because it doesn't contain bananas which can get a little gooey. All of the banana flavoring comes from the pudding used in the frosting. You could also substitute the vanilla extract for banana flavoring in the cake if you have it.

Banana Pudding Cake

1 box butter flavored cake mix
4 eggs
1 cup sour cream
1/3 c. butter, softened
1/4 c. water
1/4 c. sugar
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Grease a 9"x13" baking pan and set aside. In a large bowl, mix all of the ingredients together until well blended. Spread evenly in the prepared baking pan and bake for 25-30 minutes until done. Let cool completely.

1-3.9 oz. box banana cream instant pudding
1/4 c. powdered sugar
1 c. milk
1-8 oz. container whipped topping, thawed
1 cup crushed vanilla wafer crumbs

In a large mixing bowl, add the pudding and powdered sugar. Add the milk. Beat with a mixer until smooth. Fold in the whipped topping until fully incorporated into the pudding mixture. Spread on the cooled cake. Sprinkle with crushed vanilla wafer crumbs. Refrigerate until ready to serve. Store in the refrigerator.

The flavors you love in a banana pudding without those gooey bananas.



  1. Yeah! another recipe to do when I have "old" bananas! Sometimes, I just can't do another banana bread and this looks absolutely yummy;-D


I love reading and responding to your comments. While links to your food/family-related blogs are welcome, no solicitation is allowed. Thank you for your understanding.

Note: Only a member of this blog may post a comment.