If you love the banana pudding, then this Banana pudding cake It is about to be your new favorite dessert! It is soft, humid and full of true banana flavor, thanks to a simple combination of mix of cakes and mix of pudding. With a sweet and crunchy nilla wafer vanilla glaze, this easy bundt cake recipe is perfect for every occasion!
Because you will love this recipe
This cake was inspired by my love for the banana pudding and the banana cake! I decided to try to combine the two and the results were fantastic!
✔ Easy to do – Use a mix of canned cakes for simplicity!
✔ Banana rich flavor – made with real bananas and banana pudding to improve the flavor and make the extra wet cake!
✔ Perfect for beginners – Simple steps with minimum preparation. You just need a good non -stick pan!
Ingredients for banana pudding cake
The list of ingredients is short, which is the beauty of this cake recipe. Make sure to slide at the bottom of the post (or click on the Jump To Receive button at the top) for the complete recipe you can print!
- Mix of yellow cake. You can also use white cake mixtures or butter cake. Use only the dry ingredients from the mix and follow the instructions for this recipe of the cake, not the instructions on the box.
- Banana cream pudding mix. You will use only a dry mix box, there is no need to prepare it! In the past I had problems finding banana pudding, but it is generally right next to all the other blends of dry pudding!
- Large eggs. Make sure to use large eggs in this (and most) cooking recipes, since size variations can change your finished product!
- Vegetable oil. You can also EU Canola or even avocado oil or coconut oil (in liquid form)
- Crushed bananas. You will use 2 medium -sized bananas in this recipe, which will be equivalent to about 3/4 cup. Make sure to use mature bananas because they are the sweetest!
- Powdered sugar. You can beat the icing sugar before preparing the glaze to break any large lumps, creating a more fluid glaze.
- Heavy cream. The use of a heavy cream in the glaze gives it a often and rich consistency and flavor. If you prefer, you can undergo milk for heavy cream, but you will have to add less, since the milk is thinner and will produce a thinner glaze.
- Vanilla extract. I also like to use vanilla paste if I have at hand to add the small stains of vanilla beans during the icing!
- Nilla’s wafer biscuits. This is purely to garnish! Nilla’s wafers or shortcrust pastry biscuits are a key ingredient in the banana pudding, so including them on this cake it worked perfectly!
How to prepare the banana pudding cake
The steps of this cake recipe are very easy and perfect for beginners. Make sure to scroll through the full recipe.
Step 1: Prepare the oven and the pan
Preheat the oven and fat a 10 cup pan bundt With the oven spray to easily guarantee your cake after cooking. You can also gain the pan with a layer of shortening or butter and sprinkle it with flour or icing sugar.
Step 2: Prepare the batter
In AA Mixer stand with the Palette attack (or large bowl of mixing and an electric mixer), mix the Mix of cakes and mix of banana pudding.
- Add Eggs, vegetable oil, water and banana puree.
- Mix low for 30 seconds, scrape the bowl, then mix by 1 minute until smooth.
Step 3: cook
Pour the batter into the Bundt prepared cream and cook for 45 – 50 minutesor until a toothpick inserted in the center is cleaned. If you notice that the upper part of the cake is becoming too brown, tend it slightly with an aluminum sheet to slow down the gilding.
Step 4: Cool and release
Leave the cake to cool in the pan for 15-20 minutes Before loosening the edges with a butter knife. Then, turn the cake upside down on a grill or a cake plate to cool completely before lapping the cake.
Step 5: to make the icing
Beat together the icing sugar, heavy cream and vanilla extract until smooth. Sprinkle the cooled cake and sprinkle Wafer nilla crushed At the top for a delicious creaking!
Tips for experts for the best banana pudding cake
- Use mature bananas – More mature, the better! They add further sweetness and humidity.
- Not exceed – Mix until it is combined to keep the cake soft and soft.
- Check Doneness – The upper part of the cake will be set and a toothpick should go out clean or with some wet crumbs.
- Cool in the pan – Leave the cake rest for 15 minutes in the pan before turning the pan to remove. This prevents the cake from breaking because it is too hot and tender, but not too cool that will stick to the pan.
- Cool completely before the icing – If the cake is too hot, the icing will melt immediately.
Other banana desserts that you will love
Press
Description
An easy, humid and tasty cake with the flavors of your favorite classic banana pudding! Prepared in a few minutes, this cake cooks perfectly every time!
- 1 (15.25- Honcy) Mixing of yellow cake
- 1 (3,25 Once) Mix of box pudding
- 4 large eggs
- 1/4 cup vegetable oil
- 1 cup waterfall
- 2 medium mature bananas, crushed (approximately 3/4 cup)
- 2 cups powdered sugar
- 1/3 cup heavy cream, *See note
- 1 teaspoon Vanilla extract (or vanilla bean pasta)
- 1/2 cup Nilla Coace biscuits
- Preheated the oven at 350 ° F. Request a 10 cups of bundt freely with oven spray, set aside.
- Add the cake mixture and the pudding in the bowl of the support mixer equipped with the palette attachment. Mix to unite.
- Add the eggs, the vegetable oil, the water and the puree of bananas. Transform the mixer at the bottom and mix for 30 seconds. It scrapes the sides of the bowl if necessary and turn the mixer at medium speed and mix for 1 minute.
- Pour the batter into the prepared pan and cook for 50-55 minutes.
- Leave the cake to cool in the pan for 15-20 minutes. Loose the sides of the cake from the pan with a butter knife and then reverse the cake on a wire rack to cool completely.
- Glass: Bang the icing sugar together, the heavy cream and the vanilla until smooth. You can add more cream if you prefer a thinner glaze. Distribute the icing on the cooled cake and garnish with crushed biscuits.
Notes
*If you don’t have a heavy cream, you can use milk, but start with only 2-3 tablespoons and add more until you reach the desired consistency.
Store hermetic at room temperature for 3-4 days.
