Cake Mix Doctor Banana Pudding Cake
Take your dessert game to the next level with the irresistibly indulgent Cake Mix Doctor Banana Pudding Cake! This semi-homemade masterpiece combines the convenience of a yellow cake mix with the rich, creamy flavors of banana pudding. Mashed ripe bananas and vanilla extract infuse the cake with natural sweetness, while layers of banana cream pudding and airy whipped topping create a silky, decadent texture. Finished with a sprinkle of crushed vanilla wafers for crunch and optional fresh banana slices for garnish, this cake is a show-stopping treat perfect for potlucks, birthdays, or any special occasion. Easy to make and bursting with nostalgia, this dessert is sure to delight banana lovers and dessert enthusiasts alike!
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Recipe Information
Ingredients
- 1 box (15.25 oz) Yellow cake mix
- 2 medium Ripe bananas (mashed)
- 1 box (3.4 oz) Instant vanilla pudding mix
- 1 cup Whole milk
- 3 large Eggs
- 1 stick (1/2 cup) Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 box (3.4 oz) Banana cream pudding mix
- 2 cups Cold milk (for topping pudding)
- 8 oz Whipped topping
- 1 cup Vanilla wafers (crushed)
- 1 banana Banana slices (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and set aside.
In a large mixing bowl, combine the yellow cake mix, mashed bananas, instant vanilla pudding mix, whole milk, eggs, melted butter, and vanilla extract.
Use an electric mixer to beat the ingredients on medium speed for about 2 minutes, or until the batter is smooth and well blended.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is cooling, prepare the banana cream pudding topping. In a medium bowl, whisk together the banana cream pudding mix and 2 cups of cold milk until thickened (about 2 minutes).
Spread the pudding mixture evenly over the cooled cake.
Top the pudding layer with the whipped topping, spreading it into a smooth layer.
Sprinkle crushed vanilla wafers over the whipped topping for a crunchy texture.
If desired, garnish the top with banana slices just before serving.
Refrigerate the cake for at least 2 hours to allow the flavors to meld together.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.6 g | 307% | |
| Saturated Fat | 133.2 g | 666% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 669.2 g | 243% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 400.7 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 1820 mg | 140% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3468 mg | 74% | |
*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.
