Recipe Background
Bert's Banana Pudding Dump Cake is a demonstration of how an already beloved dessert can transform into something equally delicious! Topping a classic banana cream pie filling with creamy vanilla pudding, tropical banana slices, and a wafer cookie crust is a buttery layer of cake! Yum! Bert really does manage to impress everyone with his dessert discovery, and now you can experience Bert's Banana Pudding Dump Cake firsthand!
Bert's Banana Pudding Dump Cake is a demonstration of how an already beloved dessert can transform into something equally delicious! Topping a classic banana cream pie filling with creamy vanilla pudding, tropical banana slices, and a wafer cookie crust is a buttery layer of cake! Yum! Bert really does manage to impress everyone with his dessert discovery, and now you can experience Bert's Banana Pudding Dump Cake firsthand!
Ingredients
- 12 tablespoons unsalted butter cut into 1/4-inch slices, plus more, to taste, for greasing the baking dish
- 1 (3.4-ounce) package vanilla pudding mix
- 2 cups milk
- 24 vanilla wafer cookies
- 3 medium bananas cut into 1/2-inch slices
- 1 (14.25-ounce) package white cake mix
- whipped cream optional, to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- Using the extra butter, grease the bottom and sides of an 8x8-inch glass baking dish.
- In a medium bowl, add the pudding mix and the milk and whisk constantly until the pudding is smooth and starts to thicken, about 2 minutes.
- Line the bottom of the baking dish with the vanilla wafer cookies in an even, single layer. You may not need all of the wafer cookies.
- Using a spatula, add the pudding mixture to the baking dish and spread it out evenly over the cookie layer.
- Cover the pudding layer with a single, even layer of the banana slices. You may not need all of the banana slices
- Sprinkle the cake mix over the banana layer in the baking dish, spreading it out evenly.
- Top the cake mix layer with the remaining 12 tablespoons of the butter, spacing the slices out evenly until the cake is covered. You may not need all of the remaining butter.
- Bake until the top of the cake is golden-brown and toothpick inserted into the cake layer comes out clean, about 30-35 minutes.
- Transfer the baking dish to a wire rack and allow the cake to cool for 20 minutes.
- Serve topped with the whipped cream.
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