1. Recipes

How to Make 2-Layer Chocolate-Banana Pudding Cake - A Step-by-Step Guide

Indulge your sweet tooth with this decadent and luscious 2-Layer Chocolate-Banana Pudding Cake. This recipe combines the rich and velvety flavors of chocolate with the natural sweetness of ripe bananas, creating a heavenly dessert that is perfect for any occasion. Whether you are hosting a dinner party or simply craving a satisfying treat, this cake will surely impress and satisfy your cravings.

The combination of chocolate and bananas is a timeless and beloved flavor pairing, and thi...

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Ingredients

  • 1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®)
  • 1 ¼ cups water
  • 3 large eggs
  • 1 tablespoon vegetable oil
  • 1 (8 ounce) container frozen chocolate whipped topping, thawed
  • 2 ½ cups milk, divided
  • ¼ cup powdered sugar
  • 1 (3.4 ounce) package instant banana cream pudding mix
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 5 medium bananas, sliced
  • ½ (11 ounce) box vanilla wafer cookies (such as Nilla®)

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 20 mins
  • Servings: 12
  • Yield: 1 9-inch layer cake

  • Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.
  • Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.
  • Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.
  • Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.
  • Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.

    • Nutrition

    437 cal.

    • Total Fat: 14g
    • Saturated Fat: 7g
    • Cholesterol: 58mg
    • Sodium: 579mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 2g
    • Total Sugars: 40g
    • Protein: 7g
    • Vitamin C: 4mg
    • Calcium: 109mg
    • Iron: 2mg
    • Potassium: 473mg

    Categories

    Chocolate recipes
    Banana recipes
    Pudding recipes
    Cake recipes