Are you in the mood for something sweet, creamy, and delicious? Look no further than this banana pudding cake recipe with condensed milk! With just a few simple ingredients, you can whip up a delightful dessert that is sure to satisfy your sweet tooth.
- 1 box yellow cake mix
- 1 can sweetened condensed milk
- 1 package instant banana pudding mix
- 2 cups cold milk
- 1 container whipped topping
- 3 ripe bananas, sliced
- Vanilla wafers, crushed
- Preheat your oven to 350°F.
- Prepare the yellow cake mix according to the package instructions and pour it into a greased 9×13 inch baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10-15 minutes.
- In a mixing bowl, whisk together the sweetened condensed milk and instant banana pudding mix until smooth. Slowly add in the cold milk and continue whisking until the mixture thickens. Fold in the whipped topping.
- Spread the sliced bananas over the cooled cake. Pour the pudding mixture over the bananas, spreading it evenly. Top with crushed vanilla wafers.
- Refrigerate the cake for at least 2 hours before serving.
Serving size: 1 slice
- Calories: 350
- Total fat: 9g
- Saturated fat: 5g
- Cholesterol: 30mg
- Sodium: 390mg
- Total Carbohydrates: 64g
- Dietary Fiber: 1g
- Sugars: 47g
- Protein: 4g
Preparation time: 15 minutes
Cook time: 25-30 minutes
Refrigeration time: 2 hours
- Mixing bowl
- Baking dish
This banana pudding cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs well with a cup of coffee or tea, or even a glass of cold milk.
If you want to switch things up, try adding some chopped nuts or chocolate chips to the pudding mixture. You can also use different flavors of instant pudding mix, such as vanilla or chocolate, to create a different flavor profile.
If you don’t have a box of yellow cake mix on hand, you can make your own from scratch. Combine 2 cups of all-purpose flour, 1 1/2 cups of sugar, 3 teaspoons of baking powder, and 1 teaspoon of salt in a mixing bowl. Add in 1/2 cup of vegetable oil, 1 cup of milk, 2 eggs, and 1 teaspoon of vanilla extract, and mix until smooth.
Leftover banana pudding cake can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure your cake has cooled completely before adding the pudding mixture, or the heat may cause it to separate.
- For a more intense banana flavor, add a few drops of banana extract to the pudding mixture.
- If you’re short on time, you can use instant cake mix instead of baking a cake from scratch.
This recipe is perfect for potlucks, family gatherings, or any occasion where you want to impress your guests with a delicious and easy dessert.
Frequently Asked Questions:
Can I use fresh whipped cream instead of whipped topping?
Yes, you can substitute fresh whipped cream for the whipped topping if you prefer. Just make sure to whip it to stiff peaks before folding it into the pudding mixture.
Can I use a different type of fruit instead of bananas?
Yes, you can use any fruit you like in this recipe. Some good options include sliced strawberries, blueberries, or peaches.
Can I use a different type of pudding mix?
Yes, you can use any flavor of instant pudding mix you like. Just keep in mind that it may change the overall flavor of the cake.
This banana pudding cake recipe with condensed milk is one of my all-time favorites. It’s so easy to make, but tastes like you spent hours in the kitchen. The combination of the moist cake, creamy pudding, and sweet bananas and vanilla wafers is simply irresistible. I highly recommend giving this recipe a try – I promise you won’t be disappointed!