A layer of cake with all flavor of banana pudding. contemporary Banana, wafer Nilla, and this banana whipped topping provides a pretty Cake pudding to Nanner Puddin's Flavor House during a additional subtle type.

This banana pudding cake contains three layers of cake seasoned with a ripe banana mash. Among the layers of cake is true wherever all the nice pudding comes. Nilla wafer coating, contemporary banana slices, and a combination of thick, Creamy pudding made of a box of instant pudding, cheese and creamy cream.


And after all what is going to banana pudding while not whipped cream? Butter, confectioners ' sugar and whipped topping containers square measure combined to create cream, delicious ice.

I don't grasp that half i favor better-banana pudding cream filling or heavenly ice. With all the fills, this is often one amongst the high cakes. Store within the icebox. it'll stay for three to four days.



  • 3 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe banana
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 (8-ounce) package cream cheese, softened
  • 1 1/2 cups heavy whipping cream
  • 1 box Nilla wafers
  • 4 medium bananas, thinly sliced


  • 1 cup salted butter, softened
  • 5 cups confectioners' sugar
  • 1 (8-ounce) container frozen whipped topping, thawed


  1. Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In a large mixing bowl, combine flour, sugar, baking soda, and salt.
  3. Add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed with an electric mixer until smooth.
  4. Beat in mashed banana.
  5. Pour batter into prepared pans doing your best to fill them with equal amounts.
  6. Place in oven and bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
  7. Let cakes cool in pans for 10 minutes and then remove to wire racks to cool completely.
  8. Place pudding mix and cream cheese in a medium bowl and beat with a mixer set to low speed until smooth. Gradually add in cream and beat until mixture is very thick.
  9. Arrange about 15-18 vanilla wafers on top of one of the cake layers. Use a spatula to spread half of the pudding mixture on top of the wafers. Top with 1/2 of the banana slices placed in a single layer.
  10. Place a second layer of cake on top of bananas, and repeat layers: vanilla wafers, pudding mixture, and bananas.
  11. Top with final layer of cake.
  12. Make frosting. Beat butter in a large bowl until creamy. Slowly add confectioners' sugar, beating until smooth. Add whipped topping and beat until evenly mixed in.
  13. Spread frosting over top and sides of cake. Decorate with vanilla wafers.
  14. Cover with plastic wrap and refrigerate up to 3 days.

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