Grandmother’s Famous Banana Pudding Bundt Cake
This isn’t your average banana pudding. By combining the structure of a Bundt cake with the creamy elements of a traditional pudding, Grandmother created a dessert that is sturdy enough to slice but soft enough to melt in your mouth. It’s the kind of recipe that gets requested for every birthday, potluck, and holiday.
Why This Recipe is a Family Legend
- The Texture Play: You get the soft, moist crumb of a cake paired with a silky glaze and the iconic crunch of Nilla Wafers.
- Crowd-Favorite Flavors: It uses the timeless combination of ripe bananas, vanilla pudding, and sweet cream.
- Easier Than It Looks: Despite the impressive “layered” look, it’s a straightforward process that yields a massive payoff.
Ingredients
| Category | Item | Quantity |
| The Cake | Yellow Cake Mix (plus eggs/oil) | 1 box |
| Instant Vanilla Pudding Mix | 1 small box (3.4 oz) | |
| Ripe Bananas | 2 medium (mashed) | |
| The Lining | Nilla Wafers | 1 box (approx. 40-50 wafers) |
| The Glaze | Condensed Milk | 1/2 cup |
| Whipped Topping (Cool Whip) | 1 cup | |
| Crushed Nilla Wafers | 1/2 cup (for topping) |
Instructions
1. Prepare the Mold
Generously grease and flour a standard Bundt pan. To get the classic look, line the sides and the center tube of the pan with Nilla Wafers, standing them up so they “hug” the sides. This creates a beautiful crust once the cake is inverted.
2. Mix the Batter
In a large bowl, prepare the yellow cake mix according to the package instructions. Fold in the dry instant vanilla pudding mix and the mashed bananas. This addition of pudding and fruit ensures the cake stays incredibly moist.
3. Bake and Cool
Carefully pour the batter over the wafers in the Bundt pan. Bake at 350°F for 35–40 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan—this is crucial for the wafers to set against the cake.
4. The “Secret” Glaze
Invert the cooled cake onto a serving platter. In a small bowl, whisk together the condensed milk and whipped topping. Slowly pour this thick, creamy glaze over the top of the cake, allowing it to drip down the sides.
5. The Finishing Touch
Generously sprinkle the crushed Nilla Wafers over the top of the wet glaze. For the best flavor, let the cake sit for an hour before serving to allow the glaze to slightly soak into the top layer.
Pro-Tips for Grandmother’s Cake
- The “Stick” Factor: If your wafers fall over while you’re pouring the batter, don’t worry! Once it bakes and expands, it will press them into place.
- Extra Banana Punch: For an even stronger flavor, add a half-teaspoon of banana extract to the batter.
- Serving Suggestion: This cake is naturally rich, so it pairs beautifully with a side of fresh sliced strawberries or a dollop of unsweetened whipped cream.
