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Banana Pudding Cake Recipe

Sarah Forbess Recipe shared by:
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This banana pudding cake is such an easy cake to whip up. Give this recipe a try and share it with your friends and family!

  • Hands-On Time: 20 Minutes
  • Total Time: 2 Hours
  • Servings: 12
  • Rating:


  • 1 box yellow or banana cake mix
  • 1 large box instant vanilla or banana pudding
  • 3 banana's sliced thin,and dunked in lemon juice
  • 1 tub wipped topping
  • 1 cup vanilla wafer's

Baking Instructions

  1. Preheat oven to 350.
  2. Bake banana pudding cake in 9 x 13 pan, according to box directions.
  3. Let cake cool completely in pan.
  4. Prepare banana pudding following box directions.
  5. Poke lots of holes into the cake, I use a kabob skewer.
  6. Slowly pour banana pudding over cake, smearing pudding into holes.
  7. Layer banana's over the pudding, adding more if needed.
  8. Cover with whipped topping
  9. Sprinkle crushed {kinda chunky} vanilla wafers over cake.
  10. Cover and pop in the fridge at least an hour,or over night.

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Butter, Margarine or Shortening for Oil

Butter, Margarine or Shortening for Oil

You may substitute these fats instead of oil, but you'll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.

No Crumbs in Frosting

No Crumbs in Frosting

After cakes come out of the oven, let them cool for about 15 to 20 minutes or until they are slightly warm to the touch. Remove them from the pans. Any modifications that are needed, do at that time (cut off domed top of cake). Wrap each cake in foil, and place in the freezer overnight (make sure they are on flat surface). The next day have frosting and utinsels ready before taking the cakes out of the freezer. Immediately frost the cakes with a thin layer of frosting to keep the crumbs from making an appearance. Once that is done you can take your time with the final frosting and decorating. Serve at least one hour after frosting.

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