How to Make Banana Pudding Cake with Chocolate Icing - A Step-by-Step Guide

Banana pudding cake is a delightful twist on the classic southern dessert. With its moist banana cake layers sandwiching a luscious banana pudding filling, this cake is the perfect treat for any occasion. And to make it even more indulgent, we top it off with a rich and creamy chocolate icing. This recipe is sure to become a new family favorite!

When it comes to banana pudding cake, the key is using ripe bananas. The riper the bananas, the sweeter and more flavorful the cake will be. ...

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Ingredients

  • 4 large eggs
  • ½ cup mashed ripe banana
  • ½ cup water
  • 1 (5 ounce) can evaporated milk
  • ¼ cup sour cream
  • ⅓ cup vegetable oil
  • 1 (15.25 ounce) package yellow cake mix
  • 1 tablespoon light brown sugar
  • ½ cup white sugar
  • 1 (5 ounce) package instant banana cream pudding mix
  • ½ cup salted sweet cream butter, softened
  • 3 tablespoons heavy cream, or more to taste
  • ⅓ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 2 ½ cups confectioners' sugar

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 40 mins
  • Servings: 14
  • Yield: 1 Bundt(R) cake

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Mix together eggs, mashed banana, water, evaporated milk, sour cream, and oil in a large bowl. Stir in cake mix, then sugar and brown sugar, then pudding mix. Mix to thoroughly incorporate all ingredients; pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 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 cake is cooling, combine butter and cream for icing in the bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until combined. Increase speed to high and mix, stopping to scrape down the sides once or twice, until light and fluffy, 3 to 5 minutes.
  • Mix in cocoa powder and vanilla. Add confectioners' sugar gradually on low speed until combined. Increase speed to medium and whip for 1 to 2 minutes.
  • Spread icing on the cooled cake, or store in the refrigerator until cake is fully cooled.
  • Nutrition

    460 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 80mg
    • Sodium: 435mg
    • Total Carbohydrate: 68g
    • Dietary Fiber: 1g
    • Total Sugars: 53g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 89mg
    • Iron: 1mg
    • Potassium: 149mg