Banana Pudding Cake

Warning: the way I start out this post is pretty sad/depressing. Sorry!

On April 1, 2014, my father-in-love passed of ALS. He actually passed away before he was able to officially be my father-in-love. Before he passed he had his last birth in March. He turned 69 that year. His favorite dessert was banana pudding, so for his birthday that year I made him a banana pudding cake. He freakin’ loved it! Everyone loved it! Even my niece, who is gluten intolerant, tried a tiny bit then said, “oh forget it! I’m eating it! I don’t care if my stomach hurts later. It’s so good!” But my father-in-love loving it made my heart smile. A month or so before his birthday he lost a lot of his taste. He said everything tasted horrible and he pretty much hated all foods, even the ones he used to love. Thankfully, the week of his birthday he seemed to be able to taste things again and was in good spirits. His ability to speak had severely declined, but he had my husband call me over just to tell me himself that he loved it! These are moments I will cherish forever.

My husband is a whole lot like his dad in many ways. One of them being how much he loves banana pudding. So this year, I was planning on making him the same cake, but since we just got back on our honeymoon cruise, he did not want any more unhealthy food! But I figured I’d post the recipe for the cake since the original plan was to make it.

This is not my own recipe. I am not that skilled!

Cake

  • 2 sticks butter, softened
  • 1 3/4 cups sugar
  • 3 eggs + 2 egg whites
  • 3 tsp vanilla
  • 3 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 (1.34 oz) box instant, banana pudding mix
  • 1 cup milk

Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).

  • 1 (1.34 oz) box instant, sugar-free vanilla pudding mix
  • 1 1/4 cups skim milk
  • 1 cup Cool Whip (or whipped topping)

To brush on layers: Mix together the following:

  • 1 Tbsp sweetened condensed milk
  • 1 Tbsp skim milk

You’ll also need:

  • 2-3 medium ripe bananas
  • 3-4 cups Cool Whip for frosting

Step 1:  Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy.  Slowly beat in eggs and egg whites, one at a time.  Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix.  Add into wet ingredients in three separate additions, mixing until just combined.  Don’t over mix!
Stir in milk until combined.  Divide batter and pour into pans.  Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan.  Loosen and remove from pan.  Allow to cool another 1-2 hours on a wire rack.

Step 2:  Begin layering

Level each cake.  Place first layer on cake plate. Brush with a little milk mixture.


Line banana slices on top of cake.  Spread 1/3-1/2 of the filling mix on top of bananas.


Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.

Step 3: Frost

This is the fun part.  Frost with Cool Whip and decorate as you wish.  I crushed some mini Nilla wafers and spread on top.  Then used the wafers along the sides.

Whew!  Sounds super complicated, but it was simple to make.  You may also want to put some Nilla wafers in between the layers.  You know, if you’re feeling extra fancy and decadent.

Very important!!:  Store this cake in the fridge!!  Lots of perishable ingredients.  You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick. 😉

 

 

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