Imperial Sugar
Dixie Crystals

Pastel de Capas de Pudin de Banana


  • Cake
  • 3 cups all-purpose flour *
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Banana Cream Filling
  • 1 (3.4 oz) box instant banana pudding mix
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 (8 oz) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups half and half
  • Topping
  • 1 box vanilla wafers
  • 2-3 bananas, sliced
  • 1 (16 oz) frozen whipped topping, thawed

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 350°F. Line bottoms of three 8-inch round cake pans with parchment paper cut to size and spray with non-stick cooking spray. Set aside.
    2. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
    3. In bowl of a stand mixer add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed until smooth. Add flour mixture a little at a time until fully combined. Equally distribute batter among the 3 baking pans. Bake at 350°F for 20-22 minutes or until a wooden toothpick inserted in the center comes out clean.
    4. Allow cakes to cool for about 10-15 minutes, before removing from pans. Level tops of cakes and place one cake round on a cake stand. 
    5. Add pudding mixes, cream cheese, and vanilla extract to a medium-sized bowl and beat until smooth. Gradually add half and half and continue to beat until mixture begins to thicken.
    6. Assemble cake by spreading half of pudding mixture to top of prepared cake layer on cake stand, followed by a layer of vanilla wafers and half of the banana slices. Top with second layer of cake and repeat layers of filling, vanilla wafers, and bananas. Place remaining cake layer on top.
    7. Cover top and sides of cake with whipped topping, using a small offset spatula to smooth. Garnish with additional whipped cream and vanilla wafers around the bottom edges. 
    8. Keep refrigerated. 
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Aimee Broussard

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