Ingredients
18½ oz yellow cake mix, or vanilla cake mix
3½ oz instant banana pudding mix
4 eggs
1 cup water
¼ cup vegetable oil
1 cup bananas, mashed
3½ oz instant banana pudding mix
1½ cups heavy whipping cream
2 ripe bananas, sliced
1 cup Nilla wafers, crushed into big chunks
3½ oz instant vanilla pudding mix
8 oz cream cheese, softened at room temperature
3 cups powdered sugar, add more if needed
2 cups heavy cream, whipped, or 8 oz Cool Whip
Preparation
Preheat the oven to 350 degrees F. Grease two 9-inch cake pans using cooking spray.
In a large bowl, stir together cake mix and pudding mix.
Make a well in the center of the dry ingredients and pour in eggs, water, oil and mashed bananas. Beat on low until blended.
Scrape the bowl and beat for another 2 minutes on medium speed. Pour batter into the prepared pan.
Bake in a preheated oven for 30 to 35 minutes or until a toothpick inserted at the center comes out clean.
Let the cake cool in the pan for 10 minutes. After 10 minutes, turn the cake out and cool on a wire rack.
Beat the whipping cream until frothy.
Add the pudding mix and beat together until soft peaks form.
Spread a layer of the pudding on top of the cake.
Assemble banana slices, then top it with crushed vanilla wafers.
Top with another layer of pudding.
Beat the cream cheese until softened.
Add the powdered sugar ½ cup at a time, beating well after each addition.
Add the pudding mix and beat until well-combined.
Using a spatula, fold the whipped heavy cream into the cream cheese mixture.
Cover the cake with frosting.
Chill the cake until ready to serve.
Serve and enjoy!
