Description
A moist and flavorful cake layered with banana pudding and topped with pineapple and whipped cream, perfect for a tropical treat.
Ingredients
Scale
- 1 box French vanilla cake mix
- 3 large eggs, at room temperature
- 1 cup whole milk
- ⅓ cup melted unsalted butter
- 2 tablespoons sour cream
- 2 boxes (3.4 ounce each) banana cream instant pudding
- 3 cups cold whole milk
- 1 can (20 ounce) crushed pineapple in its juice
- 1 tub (8 ounce) whipped topping, thawed
- Fresh pineapple chunks for garnish (optional)
- Toasted coconut flakes for garnish (optional)
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the vanilla cake mix, eggs, milk, melted butter, and sour cream. Beat with a mixer for 2 minutes until smooth. Pour the batter into the prepared baking dish.
- Bake the cake in the preheated oven for 25-30 minutes, or until the top springs back when touched or a toothpick inserted into the center comes out clean. Let it cool for 5 minutes.
- While the cake is still warm, use the handle of a wooden spoon to poke rows of holes all over the cake. Ensure the holes are big enough for the pudding to seep in.
- In a bowl, whisk together the banana pudding mix, cold milk, and 1 cup of crushed pineapple with its juice until it starts to thicken.
- Pour the pudding mixture over the cake, ensuring it fills all the holes. Use a spatula to push the mixture gently into the holes. Spread any remaining pudding evenly on top.
- Drain the remaining crushed pineapple and evenly spread it over the pudding layer.
- Spread the whipped topping evenly over the entire cake. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
- Cut chilled cake into squares and serve. Garnish with fresh pineapple chunks and toasted coconut flakes if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Customize by adding nuts or other fruits as a topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square (approx. 1/12 of the cake)
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg