The cake for their party combined two family favorites.
Banana pudding and cake. Awesome combo!!!
But first, a funny story. There tend to be
many of these when my family gets together.
This time, I was writing my last post while my mom cleaned out their pantry. Every few minutes hearing “Would you use…?” as she
pawned off donated pantry items to my sister and I. Hey, I’m all for free food that will mean I don’t have to grocery shop for a while. That is, until this convo happened:
Mom: “Want some baking powder?”
Me: “Sure! When does it expire?” <– Half family joke, half necessary question
Mom: “Ummm…
…1991. Omg!!”
Yep. That baking powder went in the trash pile.
Overall, it was a great weekend and I thoroughly enjoyed my last few nights spent visiting that house. I know it’s time to move on to bigger an better things, but that will always be our home. Did I mention change isn’t easy??
For the celebratory portion of our weekend, I worked to make a cake for both of the birthday boys. Quick break to say Hi grandpa and happy birthday!!! (He gets post updates on his iPad. Seriously, my grandparents are awesome) And happy birthday to my wonderful dad!!
So my dad likes vanilla cake with vanilla buttercream…boring…and my grandpa just likes cake. I decided to go with a banana pudding cake. Here’s the recipe:
Banana Pudding Cake
Makes ~20+ servings (we cut small pieces, so we got more than 20)
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
- One 1.34oz box instant, sugar-free banana pudding mix
- 1 cup milk
Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
- One 1.34oz box instant, sugar-free vanilla pudding mix
- 1 1/4 cups skim milk
- 1 cup Cool Whip (or whipped cream)
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.
Like the fancy plates I chose?? haha :)
This may be a new family favorite. It’s definitely not a “good for you” cake, but this was a very special occasion. Everyone loved it, too! My nieces especially enjoyed picking off and eating the Nilla wafers.
