Strawberry Banana Pudding Cake
Get ready to embark on a mouthwatering journey into the realm of strawberry banana pudding cake! In this delightful article, we will delve into the origins, versatility, and sheer deliciousness of this delectable dessert. Whether you're a budding baker or simply someone with a sweet tooth, there's something irresistible about the combination of strawberries, bananas, and creamy pudding nestled within a moist cake. So, let's dive in and discover what makes strawberry banana pudding cake a favorite treat for people of all ages.
Ingredients
- 1 package 3.4 ounces instant vanilla pudding mix
- 2 cups cold milk
- 1/4 cup sweetened condensed milk
- 1 carton 226.8 g frozen whipped topping, thawed
- 1 package 226.8 g cream cheese, softened
- 1/2 cup 62.5 g confectioners' sugar
- 1 loaf 302 grams frozen pound cake, thawed and cubed
- 1-1/2 216 grams cups sliced fresh strawberries
- 2 medium bananas sliced
- 1/2 cup 56.7 grams chopped pecans, toasted
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
- Add sweetened condensed milk to the pudding mixture, stirring until well combined.
- Gently fold in the thawed whipped topping until fully incorporated.
- In another bowl, beat cream cheese and confectioners' sugar until smooth.
- Gradually add the cream cheese mixture to the pudding mixture, stirring until smooth and creamy.
- Place half of the cubed pound cake in the bottom of a 13x9-inch dish.
- Layer half of the sliced strawberries and bananas over the pound cake.
- Spread half of the pudding mixture evenly over the fruit layer.
- Repeat the layers with the remaining pound cake, strawberries, bananas, and pudding mixture.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle the chopped toasted pecans over the top of the pudding cake. Enjoy!