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This banana pudding cake with cool whip frosting recipe is so easy to make. This is a banana cake made with cake mix and a banana pudding frosting – it’s SO good and no one will know it’s semi-homemade.
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Banana Pudding Cake with Cool Whip Frosting
Banana Pudding Cake is the best dessert mashup in the world: banana cake with banana pudding frosting! This is such an easy recipe and it’s semi-homemade but no one will know. You can easily turn a favorite southern banana pudding dessert into a sheet cake – you’re going to love this.
Why you’ll love this recipe
Ingredients Needed for the cake
- Cake mix: Use any brand you like.
- Bananas: the riper your bananas are, the sweeter your cake will be. We will use some sliced bananas to decorate the top of the cake.
- Oil: vegetable oil is the best to use when baking to keep your cake moist
- Nila Wafers (optional): I love to crush vanilla nilla wafers for this recipe for added texture
How to make banana pudding cake
- Preheat the oven to 350°F and spray a pan with nonstick cooking spray.
- Mix the cake mix, milk, mashed bananas, eggs, and vegetable oil with a whisk or an electric mixer.
- Pour the cake mixture into the prepared pan.
- Bake for 25-32 minutes, or until a toothpick comes out clean.
- Cool the cake completely before frosting and decorating it with vanilla wafers and sliced bananas.
Cool Whip Frosting Ingredients
- Cool Whip: this is a must when making frosting
- Instant pudding mix: I’m using banana-flavored pudding mix to keep consistent with the flavors
How to make Cool Whip Frosting
- Stir together cool whip or whipped topping with the remaining milk and instant pudding.
- Frost the banana pudding cake with the whipped cream frosting.
- Garnish with banana and/or crushed vanilla wafers.
- If you’re using frozen bananas, let them defrost on the counter for a few hours before making the cake.
- If you’re using fresh bananas, just make sure they’re brown-spotted.
- This would also taste amazing if you used vanilla pudding mix instead of banana.
- You can use any kind of milk or nondairy milk (like almond milk) for this recipe.
- For Cool Whip Frosting, you can use any flavor pudding mix.
- The sliced bananas will darken, so remove them from the decoration when storing.
- This cake can be frozen (without banana decoration) for up to a month.
Yes. Cover the pudding poke cake and store it in the refrigerator for up to 3 days.
Yes. You should store your homemade whip frosting in the fridge for up to 2 days in an airtight container.
It should hold well if stored in the refrigerator in an airtight container. You could add cream of tartar to prevent it from melting.
Banana Pudding Cake Recipe
- 1 (approx 15 ounce box) yellow cake mix
- 1 cup milk
- 2 ripe bananas mashed
- 3 large eggs
- ¼ cup vegetable oil
- 1 8 ounce container Cool Whip
- 1 3.4 ounce box instant banana pudding mix
- Bananas and Vanilla Wafers for garnish optional
- Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray.
- Using a whisk or a hand mixer, mix together cake mix, 3/4 cup milk, mashed bananas, eggs, and vegetable oil.
- Pour into prepared pan. Bake for 25-32 minutes, or until a toothpick comes out clean. Cool cake completely before frosting.
- Prepare frosting: stir together cool whip with remaining 1/4 cup milk and instant pudding. Frost cake, garnishing with more banana and/or crushed vanilla wafers.
- Store covered in refrigerator for up to 3 days.
- You can use any kind of milk or nondairy milk (like almondmilk) for this recipe.
- For Cool Whip Frosting you can use any flavor pudding mix.
- Store cake in refrigerator for up to 3 days. Bananas will darken, so remove them from the decoration when storing.
- Cake can be frozen (without banana decoration) for up to a month.
Last Updated on May 30, 2023