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A 9x13-inch banana pudding cake topped with whipped cream, banana slices and vanilla wafers, one square cut out

Banana Pudding Cake

A homemade buttermilk cake baked in a 9x13-inch dish and topped with vanilla pudding, sliced bananas, vanilla wafers and fresh whipped cream.
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Prep Time 25 minutes
Cook Time 30 minutes
Rest 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 829 kcal

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 16 tablespoons unsalted butter melted; 2 sticks
  • 1 1/2 cups granulated sugar
  • 5 eggs medium
  • 1 1/2 teaspoons vanilla extract for the cake
  • 1 1/4 cups buttermilk
  • 1 box instant vanilla pudding mix prepared according to the box instructions
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract for the whipped cream
  • 2–3 bananas sliced
  • 1 cup vanilla wafers some whole and some crushed

Instructions
 

  • Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  • Combine the flour, baking powder and salt. Set aside.
  • Beat the sugar and melted butter with a hand or stand mixer on medium speed for 3–5 minutes. Beat in the eggs and the cake portion of the vanilla extract. Add the flour mixture and buttermilk alternately, mixing until combined.
  • Spread the batter in the prepared dish and bake for about 30 minutes. Start checking at around 25 minutes; a 9x13-inch cake can take up to 35 minutes. Look for a golden top that springs back when gently pressed.
  • While the cake bakes, make the instant pudding according to its box instructions. Beat the heavy whipping cream, powdered sugar and remaining vanilla extract to make whipped cream. Refrigerate both until assembly.
  • Let the baked cake sit for 5 minutes. Poke holes in its top, then let it sit for another 5 minutes.
  • Spread the pudding over the cake. Add the sliced bananas, some whole wafers and the crushed wafers. Spread whipped cream over the top, and pipe any remaining whipped cream on top if you like.

Notes

The total time includes the two 5-minute waits after baking. Keep the finished cake refrigerated. For a crisp garnish, add a few whole wafers just before serving.

Nutrition

Serving: 1servingCalories: 829kcalCarbohydrates: 93.2gProtein: 12.6gFat: 46gSodium: 482mgFiber: 1.9gSugar: 57.7g
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