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Banana Pudding Cake {Dang, it's good}

You know those desserts that ... after just one bite ... make you say, "Dang!  This stuff's GOOD!"  Yup, Banana Pudding Cake is one of those  desserts.  It'll have you going back for seconds ... or even thirds.
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Oh my word, we are in love with this Banana Pudding Cake.  It was infatuation at first sight.  But then quickly turned to true love at first bite.  And I think the recipe for this creamy cake will be in our lives for a very, very long time.

Yes, it's that  good.
Let's just say I whipped this up on Friday afternoon, and it was gone before dinnertime on Sunday.  Completely gone.  Not a single crumb left.

Now, I certainly had my share.  But the bulk of it ended up in the hubby's tummy.  And he was quite happy to put it there.

This Banana Pudding Cake is a classic poke-style cake, with all the traditional add-ins of classic banana pudding.  It takes several steps to assemble, but the tasty result is well worth the time.

To make this dang-delicious dessert, start by baking a basic white cake from a cake mix, but adding a mashed banana to the batter.  Then while the cake is still warm, poke holes in the top with the handle of a wooden spoon.

Making Banana Pudding Icebox Cake

Make a thick homemade vanilla custard and pour it over the top of the cake ...

Making Banana Pudding Icebox Cake


Next chill the cake and custard for several hours, top it with sliced bananas and homemade whipped cream ...

Making Banana Pudding Cake Image

... and sprinkle the top with coarsely crushed vanilla wafers and pecans.

Then get ready to dig in for a little banana pudding heaven!  In extra delicious cake form.

This is one of those desserts that just gets better and better as it sits.  While it's definitely good the day it's made, it's even better the next day and even the day after that.  The flavors continue to meld together, and the vanilla wafers on top get softer and softer.  I highly recommend giving this cake overnight to meld together ... which means this recipe's got the added convenience of being great to make ahead of time.

If you're like us with this Banana Pudding Cake, it'll be true love at first bite!  That'll keep you going back for seconds ... or even thirds, for sure.

Banana Pudding Cake combines the traditional flavors of banana pudding with the classic poke cake method.  And will have you going back for seconds ... and even thirds!
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Banana Pudding Icebox Cake
Source:  Adapted from Taste of the South magazine, May/June 2014
(Printable recipe)
Ingredients
For the cake:
  • 1 (15.25 oz.) box white cake mix + ingredients listed on box to prepare cake
  • 1/2 c. mashed banana (about 1 medium banana)
For the custard:
  • 1 c. granulated sugar
  • 1/2 c. all-purpose flour
  • 1/8 tsp. salt
  • 8 egg yolks
  • 4 c. whole milk
  • 1 tsp. vanilla extract
For the topping:
  • 1 1/2 c. heaving whipping cream
  • 1/4 c. granulated sugar
  • 1/8 tsp. vanilla extract
  • 4 medium bananas, sliced
  • 1/2 c. coarsely crushed vanilla wafers
  • 1/2 c. chopped pecans
Directions
  1. PREPARE THE CAKE: Prepare cake mix according to package directions. Add mashed banana and beat with an electric mixer at medium speed until combined.
  2. Pour batter into a 9x13" baking pan coated with non-stick cooking spray. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
  3. Let cake cool for 5 minutes. Then use the handle of a wooden spoon to poke holes in the warm cake.
  4. PREPARE THE CUSTARD: Combine sugar, flour, and salt in a medium saucepan. Whisk in egg yolks and then whisk in milk. Cook over medium-low heat, whisking constantly, 10 to 15 minutes until mixture is bubbly and very thick, like the consistency of thick chilled pudding {it will seem like this thickness will never happen, but it will! The mixture will have just begun to bubble and will turn thick.} Remove from heat and stir in vanilla extract.
  5. Let cool 10 minutes, stirring occasionally. Pour over still-warm cake and spread evenly over the top. Cover and refrigerate until chilled, about 4 hours.
  6. PREPARE THE TOPPING: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and pour whipping cream into the chilled bowl. Add sugar and vanilla extract. Beat on high speed until stiff peaks form.
  7. Uncover cake, top with sliced bananas, and spread with whipped cream. Sprinkle crushed vanilla wafers and pecans on top. Can be served immediately or refrigerated until serving time.
Note ~ If you'd like, you could prepare this with pudding mix and Cool Whip.  Use two small packages of instant pudding mix and prepare using the directions on the package for 'Classic Pudding Pie,' resulting in a thicker, more firm pudding.  Use a large (16 oz.) container of Cool Whip.

Enjoy!



Please enjoy these other creamy comfort desserts from The Kitchen is My Playground ...





18 comments

  1. That does look wonderful!!! Super Delicious!! blessings, Catherine

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    1. If using pudding---------what do you do with the large container coll whip that is listed with pudding boxes.??

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    2. Spread the Cool Whip on top of the set pudding/banana layer, instead of making homemade whipped cream for the topping. Enjoy!!

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  2. I want one of these cakes! I love banana pudding and this looks sooo yummy! Pinning so I can make:)

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    Replies
    1. Don't you wish we could just reach right in to our computer screens and grab a slice?? Thanks so much for stopping by and for the Pin, Adrian. :-)

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  3. Yup...I would so love this cake!! Gonna have to try it!

    Thanks for sharing! Pinning it!

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  4. Your Banana Pudding Icebox Cake looks fabulous! Just pinned your awesome recipe! Thanks so much for sharing with Full Plate Thursday and come back soon!
    Miz Helen

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    Replies
    1. Thank you, Miz Helen. I'll be back over to your fabulous party on Thursday!

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  5. Totally irresistible! Thanks for linking up with What's Cookin' Wednesday!

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  6. Absolutely beautiful and inviting! Your photos are always so gorgeous too. Thanks a million for sharing with us at Weekend Potluck.

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    Replies
    1. Oh, thank you for your kind words, Marsha. I so appreciate them!

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  7. Looks and sounds good, but I think I would make it with "banana" pudding like we do our regular banana pudding. Like plenty of banana flavor.

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  8. Hello, can I make Bird's custard and use in this recipe? Where we live, I can't find the instant vanilla pudding.
    Also, is the instant vanilla pudding same as cream caramel?

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  9. My husband will love this! Pinning!

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  10. Oh that does looks SO good! I think I have all the stuff to make it, too!

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  11. You are making my mouther water! This looks delicious!

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  12. Your Banana Pudding Cake looks really addictive! Love that the custard is homemade - there's nothing like a lovely eggy custard. Pinning and sharing. Thank you so much for being a part of The Hearth and Soul Link Party, Tracey.

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  13. This sound & looks so delicious! Thanks so much for sharing at #merrymonday We hope you will link up again!

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I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience.}

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