Banana Pudding Cake Recipe (2024)

FAQs

What happens when you add pudding mix to cake batter? ›

With as little as a few spoonfuls of the powder added to the batter you mix to make your next chocolate layer cake or classic white cake, your baked goods can turn out more moist and flavorful than a cake baked without the unexpected inclusion.

In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken. Gradually add in the instant pudding mix and continue to beat, just until thick. If you'd like to add fruit filling, fold it into the cream after it's thickened.

How Do You Keep Banana Pudding From Getting Watery? As banana pudding sits, the bananas will release water into the mixture, making the pudding slightly watery. The best way to combat this is to serve and enjoy the pudding freshly made.

Flour: All-purpose flour helps thicken the custard. Salt: A pinch of salt enhances the flavor, but it won't make the dessert taste salty. Eggs: Three beaten eggs add moisture and act as a binder.

However, I found that when you use the cool whip it helps to stabilize the rest of the ingredients and results in a thicker pudding.

Because eggs help build the cake's structure (don't use them and you're looking at a gooey mess), adding an extra egg yolk makes the cake batter denser. Translation: you'll have a moister confection. Conversely, she suggests an extra egg white for a fluffier cake.

What are good alternatives to vanilla wafers? It's worth trying to find vanilla wafers — their mild flavor and crunchy texture is ideal for this dessert. However, if you're unable to source them, you can substitute with shortbread cookies, ladyfingers (also known as Savoiardi cookies), or animal crackers.

It's best not to leave it at room temperature for more than two hours. Refrigerating it in a closed plastic container will keep it in good shape for at least 3-4 days. Freezing this yummy dessert for too long is another bad idea. Once you defrost your banana pudding, the taste and appearance won't be the same.

Adding extra pudding or other ingredients that aren't in the recipe (or suggested on the package directions) could result in a cake that falls, a cake with a wrinkled top, or a cake that doesn't get thoroughly baked in the middle.

Why is my banana pudding runny? ›

If the pudding is already runny, the enjoyment will be reduced for sure! Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.

You betcha. My great aunt made a lemon coconut pudding cake that's still the family hit almost 100 years later. She made a white layer cake, in four layers, then cut each in half, so the cake would have 8 layers. She put lemon pudding between layers, then frosted the cake with a lemon coconut buttercream frosting.

Cook while stirring for 2 more minutes, then remove from heat. Stir in 1 ½ teaspoons of vanilla extract. Keep in mind that the pudding thickens as it cools, so you don't need it to be super thick before you remove it from the heat. Allow pudding to cool for about 15 minutes, stirring occasionally.

Replace the regular milk for a can of evaporated milk to make a creamier, more decadent pudding. Not only does it yield a luxurious texture, it dramatically improves the flavor of a pudding mix. For a tropical twist, reach for some canned coconut milk.

When it comes to banana pudding, freezing can alter its texture and taste. The bananas may become mushy and lose their firmness, and the cookies can become soggy. The texture of the pudding may also change, becoming slightly grainy.

Thickening the Pudding

Using eggs: Eggs add richness to puddings, whether or not the recipe includes additional thickeners. To add eggs to a hot liquid, you need to "temper" them (see Tempering Eggs below) so they don't end up as scrambled eggs. Rice and tapioca also act as thickeners.

Rice Flour

Rice flour is made from dried and ground medium- or long-grain white rice. It makes a fine cornstarch substitute for frying, making pudding, and especially baking, since it lends the same tenderness to baked goods as cornstarch.

Yes, using real bananas in the pudding (and not just sliced in-between). Many traditional banana pudding recipes call for vanilla pudding mix, whole milk, bananas, and sweetened condensed milk.

Vanilla pudding mix is basically cornstarch, sugar, and artificial flavorings and coloring. So to replace it in a recipe, you need cornstarch and sweetener and vanilla flavor. A standard vanilla pudding recipe contains: So thats 1 part cornstarch to 2 parts sugar.

Make pudding from a boxed mix creamier by using richer types of milk, such as whole milk, condensed milk, evaporated milk, or something else. You can also give your pudding a refresh by using coconut milk, which will slightly alter the taste of any type of pudding flavor while offering a smooth texture.

Do eggs help thicken pudding? ›

In puddings and custards, eggs are a thickener, making your dish creamy and thick without chalkiness. Cornstarch might be one of the best replacements for egg yolks in puddings, mostly because you likely already have it in your arsenal, and it's cost-effective since it doesn't take very much.

Insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift. Adding too much liquid will make it dense and pudding like. Genoise sponge will become heavy if the melted butter is too hot when added and if it is not folded in evenly.

Add Instant Pudding Mix to Cakes

If you're using boxed cake mix, combine a 3.4-ounce box of pudding into the dry mix, then add the ingredients as instructed on the box. In from-scratch cakes, just whisk it into the dry ingredients for your recipe and bake as directed.

You can try any of the following: adding a 1 oz. package of pudding (any flavor that complements the cake's flavor profile), adding 1-2 egg yolks (along with the eggs called for on the box), or substituting milk for the water called for on the box.