Banana Pudding Cake transforms the beloved summer dessert into a deliciously addictive cake, perfect for satisfying your sweet cravings. This recipe captures all the classic flavors of banana pudding in a delightful cake form.
Hello, everyone! It’s Kellie from The Suburban Soapbox. I must admit, I have a serious fondness for banana pudding. It’s hard not to fall in love with such an easy dessert, especially when it allows for creative variations, like chocolate banana pudding—so tempting!
Banana pudding is a quintessential summer treat, and I thought, why not reinvent this southern classic as a cake? This Banana Pudding Cake has quickly become one of my all-time favorites, possibly even easier to prepare than traditional banana pudding.
While you do need to turn on the oven, fear not! I’ve simplified things by using a canned cake mix, making this recipe straightforward and accessible.
What is Banana Pudding?
Classic banana pudding is a delightful southern dessert consisting of layers of sweet banana or vanilla custard, crushed cookies, and banana slices, all topped with whipped cream. Typically served in a baking dish, it’s a no-bake dessert that shines during the summer months.
To ensure the rich flavor of classic banana pudding is infused throughout, I opted to create a Banana Pudding Poke Cake. This technique allows the pudding to seep into holes made in the cake, resulting in a moist and flavorful treat.
What is a Poke Cake?
A “Poke Cake” is a type of cake that, after baking, is poked with holes and then filled with custard, jelly, or pudding while still warm. This method ensures that the flavors meld beautifully into the cake, keeping it incredibly moist.
Ingredients
- For the Custard:
- 2 cups milk
- 2 eggs, separated
- 2/3 cup sugar
- 1/8 teaspoon salt
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- For the Assembly:
- 48 Sunshine Vanilla Wafers
- 4 well-ripened bananas
- 1/4 cup sugar (for meringue)
Directions
- Prepare the Custard: Scald the milk in a double boiler over direct heat. In a separate bowl, mix the beaten egg yolks, 2/3 cup sugar, salt, and cornstarch. Stir in about 1/2 cup of the scalded milk to combine. Return this mixture to the remaining milk in the double boiler, and cook while stirring until thickened and smooth (approximately 6 minutes). Remove from heat and stir in vanilla.
- Layer the Ingredients: In a 9-inch square cake pan or a 1-1/2 quart casserole, alternate layers of vanilla wafers and sliced bananas. Pour the hot custard over the top and let it cool.
- Make the Meringue: Preheat your oven to 425°F (moderately hot). Beat the egg whites until stiff peaks form. Gradually add the remaining 1/4 cup of sugar while continuing to beat until the meringue is stiff and glossy. Spread this meringue over the pudding.
- Bake: Place the cake in the preheated oven and bake for about 15 minutes until the meringue is lightly browned.
This Banana Pudding Cake serves 6 to 8, making it a delightful option for gatherings or summer picnics. Enjoy the ultimate combination of flavors and textures in this easy-to-make dessert!
