We had this cake last week for the 4th of July holiday. It was the perfect ending to our feast. This was inspired by Brandi over at The Country Cook. She makes all kinds of fun pudding cakes and a few weeks ago she posted a Banana Pudding Poke Cake. Brandi used banana flavored pudding and cool whip. I decided to make this a more traditional version of banana pudding. I used vanilla pudding, Nilla wafers, sliced bananas and homemade whipped cream. I made the cake the day before we ate it so the Nilla wafers could soften. It tasted fabulous! I took the leftovers to work and it was a huge hit!
Banana Pudding Cake
- 1 box yellow cake mix, plus ingredients to make cake
- 2 (3.4oz) instant vanilla pudding
- 4 cups milk
- 2 bananas
- Nilla wafers
- 1 ½ cups heavy cream
- 4 Tbsp powdered sugar
- 1 tsp vanilla
Bake cake in a 9×13-inch pan according to directions on the box. Remove the cake from the oven and poke holes all over the cake with a wooden spoon handle.
Whisk together pudding and milk. Pour over cake, making sure it gets down in the holes. Put a layer of Nilla wafers on top of the cake. Put cake in the refrigerator and allow cake to cool completely.
Once cake has cooled and pudding is set, slice bananas and layer on top of the Nilla wafers.
Whip together heavy cream, powdered sugar and vanilla extract. (I chill my mixing bowl in the freezer for 5-10 minutes before adding the cream and sugar). Whip at high speed for 1-2 minutes. Spread over cake and top with crushed Nilla wafers.