Description
A fluffy vanilla sponge cake infused with warm banana pudding, topped with whipped cream, bananas, cherries, and nuts, delivering classic sundae flavors.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 box instant vanilla pudding mix (3.4 oz)
- 1 can sweetened condensed milk (14 oz)
- 2 cups whole milk
- 1 box instant banana pudding mix (3.4 oz)
- 1 teaspoon pure vanilla extract
- 1 container frozen whipped topping (8 oz, thawed)
- 1 cup ripe bananas (sliced into thin rounds)
- 1/2 cup maraschino cherries (drained and halved)
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Mix cake mix, pudding mix, eggs, oil, and water; bake for 25-30 minutes.
- Poke holes in the hot cake with a spoon handle.
- Whisk condensed milk, milk, banana pudding, and vanilla; pour over cake.
- Top with whipped cream, bananas, cherries, and nuts; chill for 2 hours.
- Slice with a hot knife and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store covered in the refrigerator for up to 3 days. Do not freeze with toppings. Best served chilled.