Banana Pudding Cake
Located in the center of the state, a trip to the zoo in Asheboro is a day trip like no other. A mile or so up the road is a little “best kept secret” where locals and zoo staffers love to eat. Named for its original menu and freshly ground beef, Everything Under the Bun has just that, plus “outside the bun” options too, having added daily plate specials over time.
Sandy Allred’s family-run and family-friendly eatery was kind enough to share their Banana Pudding Cake recipe with us, and it's been one of our most popular recipes! Make it yourself for all the "monkeys" in your "zoo!"
- 1 stick butter, softened
- 2¼ cups all-purpose flour
- 1½ cups granulated sugar
- 3½ teaspoons baking powder
- 1 teaspoon salt
- ⅛ cup vegetable oil
- 1 teaspoon vanilla
- 3 large eggs
For filling, frosting and topping
- 2 4-ounce boxes instant vanilla pudding
- 4¼ cups milk, divided
- ¼ cup powdered sugar
- 1 8-ounce container of Cool Whip
- 2 bananas, sliced
- 1 box vanilla wafers
Preheat oven to 350. Place butter into stand mixer and mix on medium for 1–2 minutes. Blend in flour, sugar, baking powder and salt.
Add 1¼ cup milk, oil, vanilla and eggs. Beat on medium for one minute.
Pour batter into 3 prepared baking pans. Bake for 20–25 minutes, then set aside to let cool.
For filling, make one box of pudding mix according to instructions and set aside.
For frosting, combine the second box of pudding with powdered sugar and 1 cup of milk in a mixing bowl. Mix on low speed until blended, then let stand 3 minutes. Fold in Cool Whip and set aside.
Place a cooled cake layer on a plate or cake stand. Spread with half of filling and top with sliced banana. Add second cake layer on top and repeat.
Add final cake layer and frost entire cake with Cool Whip mixture. Cover sides of cake with wafers and scatter wafer crumbs on top.