Strawberry and banana pudding cake is a tasty dessert for fruit cake lovers. If you enjoy soft cakes, you’ll love this recipe. The bananas make it soft, while the strawberries add sweetness and freshness, making it perfect for summer. Kids usually love strawberries and bananas, and this cake is healthy for them too. It’s a great choice for kids’ birthdays or special occasions.
In summer, when people prefer lighter foods, this cake is a good option. I baked it during the summer because it’s light. In the heat, I don’t like heavy foods, so this cake was very refreshing.
Strawberry Banana Pudding Cake Ingredients
Strawberries: I chose plump fresh strawberries that smelled incredibly sweet. Their bright flavor would complement the bananas well.
Bananas: I selected a few that were very ripe with brown spots. As I mashed them up, their creamy soft texture and taste shone through.
Milk : To keep the cake moist, I poured in some milk which I knew from experience would result in a tender crumb.
Butter: Melted butter went in next for richness of flavor and to help everything blend smoothly.
Vanilla Extract: A splash of vanilla extract tied all the flavors together beautifully.
How I Made Strawberry Banana Pudding Cake
It was a hot summer day so I decided to make a cool strawberry banana pudding cake. First, I preheated the oven and greased a pan.
While that heated, I let some eggs and milk come to room temperature in my kitchen. Once the oven was ready, I added the cake mix to a big bowl.
In it went the eggs, milk and melted butter until it was all smooth. I poured the batter into the pan and popped it in the oven.
After 25 minutes, a toothpick came out clean so the cake was done! As it cooled on the counter, I made the pudding filling.
I mixed the milk, vanilla pudding mix and bananas in a bowl until thickened. Then I poked holes all over the cake with a fork.
Pouring the pudding over the cake, it soaked right in. After covering it with plastic, into the fridge it went to set for an hour.
Next I spread strawberry frosting over the top, swirled it with the banana pudding until it was pink.
To finish, fresh sliced strawberries and bananas on top looked so colorful and cool. What a delicious summer treat!
How I Made Strawberry Frosting for My Cake
I like frosting. If you like cake without frosting, you can skip this.I made the frosting for my strawberry banana cake with simple 3 ingredients.
First, I measured out 4 cups of powdered sugar into a big mixing bowl. Then I added 1 cup of softened butter and started mixing it all together.
Once it was well blended, I poured in 1/4 cup of fresh strawberry puree. I had blended up some extra sweet berries until they were smooth as sauce.
As I mixed, the bright pink color slowly swirled through the frosting. It smelled absolutely delicious!
At first the frosting was a bit thick, so I added more puree a tiny bit at a time until it had a spreadable consistency.
I couldn’t believe how easy it was to make this tasty frosting. It turned out so fresh-tasting and pretty on the cake too.
And best of all, I ended up with extra to frost some cookies as a special treat for later. Everyone loved the fresh strawberry flavor from my homemade frosting!
Pro Tips for Success
Poking the Holes: When poking holes in the cake with a chopstick (or a fork), ensure that the holes are spaced out evenly. The holes allow the banana pudding to soak into the cake, creating a moist, flavorful texture.
Be careful not to poke all the way through the cake to the bottom—just create small holes to allow the pudding to seep into the layers without ruining the structure of the cake.
Cooling the Cake Properly: Allow the cake to cool for at least 10 minutes before adding the pudding mixture. This will ensure that the cake is firm enough to hold the pudding and frosting without falling apart.
You can place the cake on a wire rack to cool more evenly, ensuring that the center of the cake cools at the same rate as the edges.
Pudding Consistency: Whisk the banana pudding mix thoroughly with the milk to ensure that the pudding becomes thick and smooth. If the pudding isn’t thickening, let it sit for an extra minute or two, but don’t overmix as that can cause it to become too runny.
Preventing Banana Browning: Add bananas just before serving to avoid them turning brown. Bananas oxidize quickly, especially when exposed to air, so slice them only right before you plan to serve the cake. To delay browning, you can coat the banana slices in a little lemon juice before placing them on top. This will help preserve their color for a bit longer.
Swirling the Frosting: When spreading the cream cheese frosting, start from the center and gently swirl outward to create a smooth, light texture. If the frosting is too thick, you can warm it slightly in the microwave for a few seconds to make it easier to spread.
For a more decorative touch, you can use an offset spatula to swirl the frosting into soft peaks.
Chilling Time: Allow the cake to chill for at least 1 hour in the refrigerator to let the pudding set and absorb into the cake. If possible, refrigerate for a bit longer, even overnight, to enhance the flavor and ensure everything is well-set.
Variations
Fruit Variations: Mixed Berries: In addition to the bananas and strawberries, you can also add blueberries, blackberries, or raspberries for a burst of color and flavor.
Tropical Twist: Add some pineapple chunks or mango slices to the top for a tropical flair. A little shredded coconut sprinkled on top can also add texture and flavor. Peaches: Fresh or canned peach slices work wonderfully as a topping or even layered inside the cake.
Cake Mix Variations: Vanilla Cake: If you prefer a lighter base, swap out the strawberry cake mix for vanilla cake mix. This allows the fruit and pudding flavors to stand out more. Chocolate Cake: For a richer flavor, use a chocolate cake mix for a decadent contrast with the banana pudding and cream cheese frosting. Yellow Cake: A yellow cake mix could also be a good choice, providing a slightly denser, buttery texture to complement the fruity layers.
Frosting Variations: Whipped Cream Frosting: If you prefer a lighter topping, swap the cream cheese frosting for whipped cream mixed with a little powdered sugar and vanilla extract. This will create a fluffier, less tangy topping.Banana-Flavored Frosting: For extra banana flavor, add a small amount of banana extract or mashed ripe banana to the frosting.
More Strawberry Cakes
More Strawberry Recipes
- Strawberry banana pudding
- Strawberry hot sauce
- Strawberry pie filling canning
- Strawberry peppers jelly
Strawberry Banana Pudding Cake
Equipment
- Oven to bake the cake
- 9×13 inch baking pan greased with nonstick spray for baking the cake.
- Large mixing bowls for mixing the cake batter and pudding.
- Whisk to combine ingredients and whisk the pudding mix.
- Measuring Cups and Spoons for accurate measurement of ingredients.
- Electric Mixer or Hand Whisk to mix the cake batter until smooth.
- Chopstick or Skewer for poking holes in the cake.
- Spatula for spreading the pudding over the cake.
Ingredients
- 1 box strawberry cake mix
- 4 eggs
- 1 stick butter melted
- 1 cup milk
- 2 packs banana pudding mix
- 4 cups milk
- 1 jar cream cheese frosting
- 4 bananas
- 1 pint strawberries
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with nonstick spray.
- In a large bowl, mix together 1 box of strawberry cake mix, 1 cup of milk, 1 stick of melted butter, 4 eggs, and 1 teaspoon of vanilla extract until the mixture is smooth.
- Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes, then use a chopstick to poke holes all over the cake.
- In another large bowl, whisk together the remaining 4 cups of milk, 1 teaspoons of vanilla extract, and 2 packages of banana pudding mix until the mixture thickens, about 1-2 minutes.
- Pour the pudding over the cake, spreading it evenly. Cover the cake and refrigerate for 1 hour, or until the pudding sets.
- Spoon frosting over the chilled cake and swirl it into a light pink, creamy topping, about 2 minutes.
- Before serving, decorate the cake with sliced bananas and strawberries. Add the bananas just before serving to prevent them from browning.
- Store any leftover cake covered in the fridge for up to 3 days.