Banana Pudding Dump Cake (Print version)
A gooey Banana Pudding Dump Cake with sliced bananas, vanilla wafers, buttery cake topping, and whipped cream.
# Ingredients:
For the pudding layer
01 -
2 packages (3.4 oz each) instant banana cream pudding mix
02 -
3 cups (720 ml) cold whole milk
03 -
1 teaspoon vanilla extract
04 -
1/4 teaspoon fine salt
05 -
3 medium ripe bananas, sliced 1/4 inch thick
06 -
2 cups (about 120 g) vanilla wafers, lightly crushed
For the cake topping
07 -
1 box (15.25 oz or 432 g) yellow cake mix
08 -
3/4 cup (170 g) unsalted butter, melted
For serving
09 -
2 cups (160 g) whipped topping or lightly sweetened whipped cream
10 -
1/2 cup (30 g) crushed vanilla wafers
11 -
1 banana, sliced, optional for garnish
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 -
In the baking dish, whisk the pudding mixes, cold milk, vanilla, and salt for about 2 minutes, until thickened and smooth.
03 -
Arrange the sliced bananas over the pudding. Sprinkle the crushed vanilla wafers evenly on top.
04 -
Sprinkle the dry yellow cake mix evenly over the wafer layer. Do not stir.
05 -
Slowly drizzle the melted butter over the cake mix, trying to cover the surface as evenly as possible. Nudge butter into large dry patches with a spoon.
06 -
Bake for 40-45 minutes, until the top is golden and the pudding bubbles around the edges.
07 -
Let the cake cool for at least 25 minutes. Spoon whipped topping over servings and garnish with crushed wafers and fresh banana slices if desired.
# Good to know:
01 -
Best served warm after a short rest, or chilled for cleaner slices.
02 -
Add whipped topping and fresh banana garnish right before serving.
03 -
Store covered in the refrigerator for up to 3 days.