Banana Pudding Cake - The Recipe Exchange

Ingredients

1 box Yellow Cake Mix
3 large Eggs
⅓ cup Vegetable oil
½ cup Water
2 large Overripe bananas, mashed
3.4 ounces Instant vanilla pudding
2 cups Milk
3 Bananas
1 box Nilla wafers
8 ounces Cool Whip

Directions

Preheat oven to 350 degrees F.

In a large bowl mix together the cake mix, eggs, vegetable oil, water, and mashed bananas.

Pour the cake batter into a lightly greased 13×9 inch metal baking pan.

Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.

While cake bakes make the pudding adding 2 cups of milk to the contents of the pudding box, whisking it together and then placing the pudding in the fridge to firm up.

Let the cake cool completely then use the end of a wooden spoon to poke holes across the entire top.

Spread the vanilla pudding over the cake making sure it gets in all of the holes.

Cut 2 of the bananas into slices. Place the banana slices in rows on top of the pudding covering the top of the cake.

Roughly chop enough Nilla wafers to fill 1 cup. Sprinkle the crushed Nilla wafers over the bananas.

Spread the whipped topping over the cake making sure to completely cover the bananas and Nilla Wafers.

Cover with plastic wrap and place the cake in the refrigerator for 30 minutes – 1 hour.

Right before serving top the cake with whole Nilla Wafers.

Serve immediately.