Pudding Strawberry Banana Cake
Moist, fruity, and irresistibly soft, this Pudding Strawberry Banana Cake is made with instant strawberry pudding and mashed bananas for a nostalgic and delicious twist on classic sheet cake. It’s as comforting as it is easy to make!
Equipment
- Mixing Bowl
- Whisk
- Rubber spatula
- Cake Pan
- Wire cooling rack
Ingredients
Main Cake
- 1 box yellow cake mix standard size (approx. 15.25 oz)
- 1 packet instant strawberry pudding mix 3.4 oz box
- 2 ripe bananas mashed (or 1 large banana)
- 3/4 cup milk cold or room temperature
- 2 eggs large
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 180°C (350°F). Lightly grease and flour a standard cake pan.
- In a large bowl, mash bananas until smooth. Add cake mix, instant pudding, milk, eggs, and oil.
- Mix gently until all ingredients are combined and the batter is smooth. Avoid overmixing.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Notes
Use only instant pudding for the best results—do not substitute with cook-and-serve. Let the cake cool before slicing for clean pieces. Optional: Dust with powdered sugar or top with sliced strawberries and bananas before serving.