Stacey vs. Pinterest: Banana Pudding Cake
In this episode of Stacey vs. Pinterest, Stacey takes on the Banana Pudding Cake. Will she achieve greatness and pull off this recipe successfully or will she crash and burn? Watch the video to find out!
Keep reading for all of the details on this challenge and further tips and adjustments made to the original recipe.
Success! Stacey did indeed successfully completed this Pinterest recipe! She did make some adjustments to the recipe due to ingredient availability and taste preferences. The ingredients listed in the video reflect the adjustments made. You can find the original recipe from Little Bit Sweet HERE.
The main adjustment we had to make to the original recipe is the type of pudding mix used. Due to availability and taste preferences, Stacey used regular Banana Pudding and Vanilla Pudding instead of the the sugar-free pudding called for.
We learned quickly that the “big box” of pudding mix for sugar-free and regular pudding contains far less pudding mix than regular pudding mix. The sugar-free pudding contains only about an ounce and a half of mix while the regular pudding mix contains over five ounces. If you choose to use the regular pudding this will effect the consistency of your cake batter. To adjust, we added a half cup more milk to the cake batter.
If you’d prefer to use regular pudding follow the adapted recipe below:
To make the cake you’ll need the following ingredients:
- 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 5.1 ounce box instant banana pudding
- 1 1/2 cups milk (we used 2%)
Cream butter and sugar. Then beat in eggs and egg whites one at a time. Add vanilla and mix. In a separate bowl combine flour, baking powder and Banana pudding mix. Add dry ingredients to wet ingredients and mix. Now, stir in 1 1/2 cups of milk.
Divide batter into three 8″ round prepared cake pans (we used Baker’s Joy Cooking Spray) and bake at 350 degrees for 25 minutes or until cake is golden brown and cooked through.
Allow cake to cool COMPLETELY on wire racks before putting the cake together.
While the cakes cool, make the filling.
whisk together the following ingredients:
- One 5.1 ounce box instant vanilla pudding
- 1 1/4 cups milk (we used 2%)
- 1 cup cool whip
Refrigerate (for at least 10 minutes) until you’re ready to put the cake together.
Now you’ll need to make the wet mixture you’ll brush over each layer of the cake.
Stir together the following ingredients:
- 1 Tbsp sweetened condensed milk
- 1 Tbsp milk (we used 2%)
One more task before you can finally put the cake together!
Slice 2-3 bananas. We sliced 3 and had plenty left over so you can probably get away with just 2.
Now the time has come. Assemble the cake!
- Step 1: Brush the wet mixture over the top of the cake.
- Step 2: Top with banana slices.
- Step 3: Then spread half of the refrigerated filling mixture on top.
- repeat steps 1, 2 and 3 above.
Now top with the third and final layer of cake and grab a big tub of cool whip (at least 3-4 cups) and cover the entire cake with cool whip.
Once the cool whip has been applied, grab a box of Nilla Wafers and cover the side of the cake with cookies.
Lastly, you can make it even prettier by topping it off with crushed Nilla Wafers and using piping to apply some extra pretty cool whip on top.
And that’s it! Be sure to refrigerate the cake until ready to serve or if you have any leftovers (ha! Leftovers!).
Our final review:
This cake what pretty time consuming to make. It’s a fairly simple process but there are a lot of steps involved in the creation process. Rest assured, after your first bite, you’ll know it was worth the time and effort! This cake does not disappoint. If you love banana pudding you will absolutely love this cake!