Banana Pudding Dump Cake
This banana pudding dump cake combines the creamy texture of banana pudding with the ease of a dump cake. Served cold with a gooey filling and a crisp, buttery topping, it’s an incredibly tasty dessert that’s perfect for potlucks.
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Whisk pudding mix and milk together in a large bowl until thickened, 2 to 3 minutes. Gently mix sliced bananas into the thickened pudding; set aside.
- Arrange vanilla wafers in an even layer in the bottom of the prepared baking dish. Spread pudding and banana mixture evenly over wafers.
- Sprinkle cake mix evenly over pudding mixture. Arrange sliced butter evenly over the cake mix.
- Bake in the preheated oven until the top is golden brown and the filling is bubbly, 45 to 55 minutes. Remove from the oven and cool on a wire rack for 30 minutes. Refrigerate until chilled, at least 2 hours.
- Beat cream, sugar, and vanilla together in a medium bowl with an electric mixer until stiff peaks form.
- Spread whipped cream over the chilled cake. Garnish with additional crushed vanilla wafers and fresh sliced bananas before serving. Recipe developed by Jaelyn Luong
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