Description
This Easy Banana Cream Cake layers soft yellow sponge, creamy banana pudding, and whipped topping, finished with banana slices, sprinkles, and a cheerful yellow glaze. A festive and flavorful dessert perfect for birthdays and celebrations.
Ingredients
Units
Scale
- 1 box yellow cake mix (plus ingredients listed on box)
- 2 ripe bananas, mashed
- 1 package (3.4 oz) instant banana cream pudding mix
- 1 1/2 cups cold milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup vanilla wafers, crushed
- 2–3 fresh bananas, sliced (for topping)
- 1/2 cup yellow glaze or white chocolate ganache (tinted yellow)
- Rainbow sprinkles
- Pink whipped topping for decoration
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Prepare cake mix according to box instructions, adding mashed bananas to the batter. Divide evenly between pans and bake 25–30 minutes. Cool completely.
- Whisk banana pudding mix with cold milk in a medium bowl until thickened. Chill for 5–10 minutes.
- In a separate bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold half into the pudding to create a banana cream filling.
- Place one cake layer on a serving plate. Spread banana cream filling on top and sprinkle with crushed vanilla wafers. Place second cake layer over the filling.
- Frost entire cake with remaining whipped cream.
- Drizzle yellow glaze down the sides and chill briefly to set.
- Decorate the top with piped pink whipped topping, banana slices, and rainbow sprinkles.
Notes
- Use very ripe bananas for maximum flavor.
- Chill cake before slicing for neater layers.
- Add extra banana slices between layers for added texture.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg
