Banana Pudding Cake

Course Cakes, Dessert

Cuisine American

Keyword banana-pudding-layer-cake, banana-pudding-recipes, southern-banana-pudding-cake

Prep Time 20 minutes

Cook Time 25 minutes

Chill time 6 hours

Total Time 6 hours 45 minutes

Servings pieces

Calories 863kcal

Author Melissa Sperka

1 recipe Old Fashioned Butter Cake
Filling:
1 2.6 oz box dry whipped topping mix [i.e.Dream Whip] (Box contains 2 packets, use both)
3 cup cold half & half divided
2 3.4 oz boxes vanilla instant pudding mix
2 teaspoon pure vanilla extract
1 12 oz whipped plain cream cheese
2 large bananas diced
1 16 oz container frozen whipped topping thawed
whole vanilla wafers plus ½ cup crushed for garnishing

Prepare the butter cake layers per the directions and cool completely.
To prepare the filling, using an electric mixer whip together both packets whipped topping with 1 ¼ cup cold half & half. Whip for 3 minutes or until firm peaks form.
Add both packages of instant pudding, 1 ¾ cups of cold half & half and 2 teaspoon pure vanilla extract.
Beat on medium speed for 2-3 minutes until thickened. Add cream cheese and whipping for 1-2 minutes until fully combined and fluffy.
Spread half of the filling over the bottom layer of cake. Top with cubed bananas. Gently press the bananas into the filling.
Top with the middle layer of cake and repeat. Top with the last cake layer.
Frost with whipped topping and garnish with vanilla wafers. Chill for at least 6 hours before cutting.
Store leftovers chilled.

Please note:

If you choose to use a cake mix for this cake, you'll only need half the filling.
To save time, the cake layers can be baked in advance, cooled then wrapped in plastic wrap and chilled until assembling.
Allow ample time for the cake to chill until set.