Description
This Banana Pudding Cake is a lush, multi-layered dessert featuring moist French vanilla cake layers, creamy banana pudding, Nilla wafer cookies, and a rich homemade frosting. Toasted coconut and caramel sauce add delightful texture and flavor, making this cake a perfect decadent treat for gatherings or special occasions.
Ingredients
Scale
Cake
- 2 boxes of French Vanilla cake mix
- 6 eggs
- 2 cups water
- 1 cup oil
- 2 cups toasted coconut
Filling
- 1 3.4-oz box of Instant Banana Pudding
- 2 cups milk
- 1 can sweetened condensed milk
- 1 8-oz package cream cheese, softened
- 1 container Cool Whip
- Nilla wafer cookies
- 1 bottle of caramel sauce
Frosting
- 3 cups unsalted sweet cream butter, softened
- 6 cups powdered sugar
- 3 teaspoons pure vanilla extract
- 5-7 tablespoons heavy whipping cream
Instructions
- Prepare the cake batter: In a large bowl, combine the French Vanilla cake mix, eggs, water, and oil. Mix thoroughly until the batter is smooth and well incorporated. Gently fold in the toasted coconut for extra flavor and texture.
- Bake the cake: Pour the batter evenly into greased baking pans and bake at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before assembling.
- Make the banana pudding filling: In a mixing bowl, whisk together the Instant Banana Pudding mix and 2 cups of milk. Stir in the sweetened condensed milk and softened cream cheese until the mixture is smooth and creamy. Fold in the Cool Whip gently to create a light and fluffy filling.
- Assemble the cake: On a serving platter, place one layer of the cooled cake. Spread a generous layer of the banana pudding filling over the cake, then add a layer of Nilla wafer cookies. Drizzle with caramel sauce. Repeat the layers, finishing with a top cake layer.
- Prepare the frosting: Beat the softened butter until creamy, then gradually add the powdered sugar while mixing. Stir in the vanilla extract and heavy whipping cream, adjusting the amount of cream to achieve desired frosting consistency.
- Frost the cake: Spread the prepared frosting evenly over the entire cake. Optionally, garnish with additional toasted coconut or caramel drizzle for decoration.
Notes
- For best results, ensure the cake layers are completely cooled before assembling to prevent the filling and frosting from melting.
- To toast coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes or until golden brown, stirring occasionally.
- Store the assembled cake in the refrigerator to keep the pudding filling fresh.
- You can substitute the Cool Whip with freshly whipped cream if preferred.
- Adjust the amount of caramel sauce based on your sweetness preference.
