Description
This Banana Pudding Layer Cake is a decadent dessert featuring layers of moist French Vanilla cake, creamy banana pudding, caramel, Nilla wafers, and a luscious vanilla frosting, finished with toasted coconut for a perfect crunch.
Ingredients
Cake Ingredients
- 30.5 ounces French Vanilla cake mix (two boxes)
- 6 eggs
- 2 cups water
- 1 cup oil
- 2 cups toasted coconut (reserve a bit for topping)
- 16 ounces caramel sauce
- 5 ounces Nilla wafer cookies
Banana Pudding Ingredients
- 3.4 ounces Instant Banana Pudding
- 2 cups whole milk
- 1 can sweetened condensed milk
- 8 ounces cream cheese (softened)
- 8 ounces Cool Whip (thawed)
Vanilla Frosting Ingredients
- 3 cups unsalted butter (softened)
- 6 cups powdered sugar
- 3 teaspoons pure vanilla extract
- 5-7 tablespoons heavy whipping cream
- Sprinkle toasted coconut on top
Instructions
- Preheat oven according to cake mix instructions and prepare your cake pans.
- Mix cake ingredients (cake mix, eggs, water, oil) as directed and fold in toasted coconut.
- Bake cakes as directed, then let cool completely.
- Prepare banana pudding: whisk together instant pudding, whole milk, and sweetened condensed milk until thickened. Fold in cream cheese and Cool Whip until smooth.
- For frosting: beat butter until creamy, gradually add powdered sugar, vanilla, and heavy cream until smooth and spreadable.
- Assemble cake: layer one cake, spread banana pudding, drizzle caramel, sprinkle Nilla wafers; repeat layers. Frost the entire cake with vanilla frosting and top with reserved toasted coconut.
- Chill the cake for at least 1 hour before serving for best results.
Notes
- For extra flavor, toast the coconut lightly before adding.
- Use high-quality caramel sauce for best results.
- Store in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Layer Cake
- Cuisine: American