Instructions
1. Prepare the Cake:
- Preheat your oven according to the cake mix package instructions. Grease and flour (or use non-stick spray) two 8 or 9-inch round cake pans.
- Prepare the cake mix according to the package instructions. Stir in the mashed bananas and 1 teaspoon of vanilla extract into the batter.
- Divide the batter evenly between the prepared pans.
- Bake according to the package instructions for round cakes, usually around 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Banana Pudding:
- In a large bowl, whisk together the banana pudding mix, milk, and vanilla extract until smooth and thickened, usually about 2 minutes. Set aside to thicken further.
3. Prepare the Frosting:
- In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
4. Assemble the Cake:
- Place one cake layer on your serving plate. Spread half of the banana pudding over the cake. Top with a layer of banana slices and a layer of vanilla wafers.
- Place the second cake layer on top. Spread the remaining banana pudding over the second layer, followed by another layer of banana slices and vanilla wafers.
- Frost the top and sides of the cake with the whipped cream frosting.
- Decorate the top with additional vanilla wafers and banana slices as desired.
5. Chill and Serve:
- Refrigerate the cake for at least 1 hour to set everything nicely before serving. This cake is best enjoyed cold and can be stored in the refrigerator for up to 3 days.
Enjoy your delightful Banana Pudding Cake, a perfect fusion of two beloved desserts that’s sure to be a hit at any gathering or simply as a special treat for your family.
