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–+ servings

Banana Pudding Delight

Discover the creamy, dreamy Banana Pudding Delight, a unique twist on a classic dessert. Perfect for any occasion, this easy-to-make cake is a crowd-pleaser with its rich flavors and fluffy layers.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling and assembly time: 1 hour
Total Time: 2 hours
Servings: 8 people
Calories: 390kcal
Cost: $15

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula
  • Cake stand or serving plate

Ingredients

  • 1 box yellow cake mix
  • as needed eggs, oil, and water according to package instructions
  • 1 cup heavy whipping cream for filling
  • 1 box instant banana pudding mix 3.4 oz
  • 1 cup cold milk for filling
  • 2 cups heavy whipping cream for frosting
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • as needed caramel sauce for decoration
  • as needed mini vanilla wafers or macarons for decoration

Instructions

  • Preheat your oven and prepare the yellow cake mix according to the package instructions. Pour the batter into two greased and floured 9-inch round pans.
  • Bake for about 25-30 minutes, or until a toothpick comes out clean. Let them cool completely before cutting each layer in half to create 4 layers.
  • In a medium bowl, whisk together the instant banana pudding mix and cold milk until smooth.
  • In another bowl, beat 1 cup of heavy whipping cream to soft peaks and gently fold it into the pudding mixture until well combined.
  • In a large mixing bowl, beat 2 cups of heavy whipping cream with 1/2 cup of powdered sugar and 1 tsp. of vanilla extract until firm peaks form for the frosting.
  • Place one cake layer on a serving plate and spread a generous layer of banana pudding filling over it. Repeat with the remaining layers, finishing with the top layer.
  • Cover the entire cake with whipped cream frosting, smoothing it out with a spatula.
  • Drizzle caramel sauce over the top and add mini vanilla wafers or macarons for decoration.

Notes

For a richer flavor, add a splash of rum or banana liqueur to the pudding filling. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze individual slices for up to 1 month. Make sure the cakes are completely cooled before assembly to prevent sogginess. Chilling the mixing bowls and whisks before whipping cream helps achieve stiffer peaks.

Nutrition

Calories: 390kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 200mg | Fiber: 1g | Sugar: 28g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 4mg
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