What is your favorite way to fancy up banana puddin’?! Check out Karen Capehart’s Banana Pudding Cake recipe below!


2 1/2 cups all-purpose flour
1 1/2 cup sugar
1 cup of buttermilk
1 cup oil
2 eggs
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla flavoring


2 cups heavy cream
1 box of Vanilla wafers
2 large bananas
1 3.4 oz banana pudding
1 3.4 oz vanilla pudding
1 tsp vanilla extract
1 8 oz container of sour cream
1 8 oz container of cool whipped


Preheat oven 325 degrees. In a large bowl, mix flour, baking soda, baking powder, and salt. Set aside. Mix sugar, eggs, butter milk, oil, and vanilla extract. Grease and flour 2 round 9 inch pans. Bake at 325 for 30 mins.

To prepare the filling: In a large bowl combined 1 cup of heavy cream, mix in the banana pudding on high speed for 3 minutes until it’s thick. Add in another 1 cup of heavy cream, add vanilla pudding, vanilla extract, then add sour cream and cool whip.
When cake is cooled, place 1 layer of cake on bottom, chop banana’s, and place them in the middle of your cake, add cream, place the other layer on top, add more cream all around layered cake with vanilla wafers. Using a piping bag to add your decor, and drizzle some cream on your wafers.