Hey y’all! It’s FZ from ladysuniverse, and today I’ve got something truly special for all you banana pudding lovers out there. If you thought banana pudding was the pinnacle of dessert perfection, wait until you try it in cake form! Yes, you heard right—a Banana Pudding Cake that captures all the creamy, dreamy flavors of our beloved summertime treat, but with the added joy of cake. It’s an addiction I’m happy to admit to, especially when it leads to delicious creations like this.

Banana pudding has always been my go-to dessert for its simplicity and versatility. From traditional recipes to adventurous twists like a Chocolate Banana Pudding that’s simply to die for, I’ve tried them all. But this time, I thought, “Why not turn this Southern favorite into a cake?” And let me tell you, the result is nothing short of spectacular. This Banana Pudding Cake might even be a tad easier to make than banana pudding itself, and that’s saying something!

What Goes into a Banana Pudding Cake?

At its heart, classic banana pudding is a luscious mix of sweet banana or vanilla-flavored custard, crushed cookies, sliced bananas, and a generous topping of whipped cream. It’s a no-bake wonder that shines during the summer. For this cake version, I decided to make a Banana Pudding Poke Cake, ensuring every bite is infused with that irresistible banana custard flavor.

Ingredients:

• 1 box yellow cake mix
• 1 (3.5 oz.) package instant banana cream pudding mix
• 4 eggs
• 1/4 cup oil
• 1 cup water
• 1 cup mashed bananas
• Optional: 2 cups mini chocolate chips

Icing:

• 2 cups powdered sugar
• 2 tablespoons butter, melted
• 2 tablespoons milk
• 1 teaspoon vanilla
• Dash of salt

Directions:

1. Preheat and Prep: Start by heating your oven to 350 degrees. Give a bundt pan a good spray with cooking spray to ensure your cake comes out perfectly.
2. Mix and Beat: In a large bowl, whisk together the cake and pudding mixes. Add the eggs, oil, water, and mashed bananas, blending at low speed until combined. Then, crank it up to medium and beat for 4 glorious minutes. If you’re feeling adventurous, fold in those chocolate chips for an extra treat.
3. Bake to Perfection: Pour your batter into the prepared pan and bake for 50-55 minutes, or until a gentle press on the cake springs it right back. Patience is key—let it cool in the pan for 10 minutes before transferring it to a wire rack to cool down completely.
4. Icing on the Cake: For the icing, mix together the powdered sugar, melted butter, milk, vanilla, and a pinch of salt until you’ve got a smooth, drizzling consistency. If it’s too thick, a splash more milk will do the trick. Once your cake is cool, zigzag that delicious icing all over the top.

Serving Suggestion:

Slice up this heavenly cake and serve it as a nod to the traditional banana pudding, maybe with a side of fresh bananas or a dollop of whipped cream to keep the theme going strong.

Why This Cake Is a Must-Try:

This Banana Pudding Cake isn’t just a dessert; it’s a celebration of flavor, texture, and the joy of baking. Whether you’re a seasoned banana pudding aficionado or a cake lover looking for your next favorite recipe, this cake is sure to delight. It’s a testament to the magic that happens when we reimagine classic flavors in new and exciting ways.

So, there you have it, folks—a Banana Pudding Cake that promises to be a hit at any gathering, or just a special treat for yourself. Remember, the best part of cooking is the joy it brings, both in the making and the sharing. Enjoy a slice (or two) and revel in the sweetness of life!