05/27/2026
Ingredients :
1 box yellow cake mix (made according to package directions with 1 cup water, ½ cup vegetable oil & 3 eggs)
5.1 ounces instant banana-flavored pudding
3½ cups whole milk (cold)
2 to 3 bananas (peeled and sliced very thin – no more than ¼-inch thick slices)
8 ounces Cool Whip whipped topping (thawed)
12 vanilla wafers (for garnish)
DIRECTIONS
Preheat the oven to 350°F. Lightly spray a 9×13-inch baking pan with baker’s spray. Set aside.
In a large mixing bowl, add the water, vegetable oil, eggs, and contents of the yellow cake mix.
Whisk by hand for 1 minute or until completely combined and no lumps remain.
Pour the yellow cake batter into the prepared baking dish and bake for 30 minutes. A toothpick inserted into the center should come out clean when done.
Once the cake is removed from the oven, using the handle of a wooden spoon, poke holes all over the cake. Allow the cake to cool slightly on the counter while you make the instant banana pudding.
In a large mixing bowl, add the packet of instant banana-flavored pudding and milk. Whisk for 2 minutes by hand until combined. You want this to still be pourable, so DO NOT let it stand for the entire 5 minutes that is stated on the box directions for the pudding before pouring it into the holes poked into the warm cake.
Pour half the banana pudding mixture over the top of the warm cake, being sure to get it into all the holes. You can use the back of a large spoon to gently push the pudding into all the holes.
Add the remaining half of the banana pudding and smooth the pudding into an even layer over the cake.
Place the thinly sliced banana pieces into an even layer over the entire surface of the cake.
Spread the thawed whipped topping evenly over the banana slices and garnish with the vanilla wafers. I like to place 1 vanilla wafer into the center of each serving of cake. This way each person gets a cookie on the top of their piece.
Refrigerate this banana pudding cake for 12 hours, or overnight, before slicing and serving.
