Best 3 Cake Mix Doctor Banana Pudding Cake Recipes

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Indulge in the delightful flavors of the Banana Pudding Cake, a heavenly treat that combines the classic taste of banana pudding with the comforting warmth of a moist cake. This delectable dessert features layers of fluffy cake, creamy pudding, and sliced bananas, all enveloped in a luscious whipped cream frosting. With its perfect balance of flavors and textures, this cake is sure to satisfy every sweet craving. In addition to the classic Banana Pudding Cake recipe, this article also offers a collection of creative variations to suit different tastes and preferences.

From a gluten-free version made with almond flour to a decadent chocolate-banana pudding cake, these recipes cater to various dietary needs and flavor preferences. With step-by-step instructions and helpful tips, you'll be able to create these delicious cakes with ease. Whether you're a seasoned baker or a novice in the kitchen, this article provides all the guidance and inspiration you need to embark on a delightful baking adventure.

Let's cook with our recipes!

EASY BANANA PUDDING CAKE



Easy Banana Pudding Cake image

My family always thinks this cake takes way more time and energy to fix then it actually does. Who am I to correct them?! Top with sliced bananas and keep refrigerated.

Provided by pholsch

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h55m

Yield 12

Number Of Ingredients 9

cooking spray
1 (15.25 ounce) package yellow cake mix
1 cup water
3 large eggs
⅓ cup vegetable oil
4 cups milk
2 (3.5 ounce) packages instant banana pudding mix
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
20 vanilla wafers, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
  • Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
  • Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.

Nutrition Facts : Calories 434.4 calories, Carbohydrate 58.6 g, Cholesterol 53.7 mg, Fat 19.9 g, Fiber 0.6 g, Protein 6.5 g, SaturatedFat 7.6 g, Sodium 568.1 mg, Sugar 36.3 g

BANANA PUDDING CAKE



Banana Pudding Cake image

I love to make cakes, and my family loves banana pudding. One day while brainstorming in the kitchen, I came up with this banana pudding cake recipe to combine the two. My family and friends can't get enough of it! If you are pressed for time, you may substitute whipped topping for the homemade sweetened whipped cream. -Tiffany Barbee, Rocky Mount, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 14

1 package yellow cake mix
3 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups mashed ripe bananas
1 package (12 ounces) vanilla wafers
FILLING:
1 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
WHIPPED CREAM FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
Sliced ripe bananas, optional

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.

Nutrition Facts : Calories 417 calories, Fat 21g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 395mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.

BANANA PUDDING CAKE



Banana Pudding Cake image

This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.

Provided by Barbara

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 cup water
¼ cup vegetable oil
¾ cup mashed bananas
2 cups confectioners' sugar
2 tablespoons milk
1 dash vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 65.3 g, Cholesterol 63.1 mg, Fat 14.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 430.3 mg, Sugar 46.6 g

Tips:

  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cake will be.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter or crumbs attached, the cake needs to bake longer.
  • Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 1 week.

Conclusion:

This cake mix doctor banana pudding cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist and flavorful, with a creamy banana pudding filling and a rich vanilla frosting. Whether you are a beginner baker or a seasoned pro, you will love this recipe. So next time you are looking for a sweet treat, give this cake mix doctor banana pudding cake a try. You won't be disappointed!

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