Banana Caramel Pudding Cake
Indulge in the decadence of our Banana Caramel Pudding Cake, a luscious dessert that combines the comforting flavors of ripe bananas, creamy vanilla pudding, and rich caramel sauce. This irresistible treat starts with a moist banana cake base, perfectly infused with the warmth of vanilla and the fluffiness of whipped batter. The magic happens when the cake is bathed in velvety pudding and topped with a glossy layer of caramel, creating a gooey, melt-in-your-mouth experience with every bite. Garnished with toasted nuts for an optional crunch, this chilled dessert is perfect for entertaining or savoring as a show-stopping finale to any meal. Ready in just an hour, it’s a simple yet luxurious dessert you’ll keep coming back to. Perfect for fans of banana bread or pudding cakes, this recipe will easily become a new family favorite!
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Recipe Information
Ingredients
- 3 pieces Ripe bananas
- 200 grams Granulated sugar
- 115 grams Unsalted butter
- 2 pieces Eggs
- 2 teaspoons Vanilla extract
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 120 milliliters Milk
- 1 box Instant vanilla pudding mix
- 200 milliliters Caramel sauce
- 50 grams Toasted nuts (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9x9-inch baking pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Set aside.
In another bowl, cream together the granulated sugar and unsalted butter until light and fluffy. Add in the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and mashed bananas into the sugar-butter mixture until well combined.
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the banana mixture, alternating with milk, and mix until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Once the cake is cool, prepare the instant vanilla pudding according to package instructions. Poke small holes all over the surface of the cake using the back of a wooden spoon. Pour the prepared vanilla pudding over the cake, ensuring it fills the holes.
Spread the caramel sauce evenly over the pudding layer. Garnish with toasted nuts if desired.
Refrigerate the cake for at least 2 hours to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 318 mg | 14% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 49.9 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
