My family always thinks this banana pudding cake takes way more time and energy to fix than it does. Who am I to correct them? Top with sliced bananas and keep refrigerated.
Ingredients
- cooking spray
- 1 package yellow cake mix , 15.25 ounce
- 1 cup water
- 3 large eggs
- 0.33 cups vegetable oil
- 4 cups milk
- 2 packages instant banana pudding mix , 3.5 ounce
- 1 container frozen whipped topping , 8 ounce
- 20 vanillas wafers , crushed
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
-
2
Mix together cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into the prepared baking dish.
-
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Using the handle of a wooden spoon, poke several holes into the cake, being sure to poke through to the bottom of the cake.
-
4
Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
-
5
Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.
Nutrition Facts
Per serving
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