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Banana Pudding Cake

This isn't your grandma's banana pudding recipe. Layers of moist cake and delicious banana flavor with sweet cookies make for the ultimate dessert.
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Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Cakes
Servings 10 slices

Ingredients
  

  • 1 C. Butter softened and unsalted
  • 1 ⅔ C. Granulated sugar
  • 3 Large eggs
  • 2 Egg whites
  • 2 tsp. Vanilla
  • 1 Tbsp. Baking powder
  • 3 C. All purpose flour
  • 1 box Sugar free banana pudding mix
  • 1 C. Milk

For the filling:

  • 1 Box sugar free vanilla pudding mix
  • 1 ⅓ C. Milk
  • 1 C. Cool Whip defrosted
  • 2 Large bananas sliced

For the topping:

  • 3-4 C. Cool whip defrosted
  • Vanilla wafers
  • Whipped cream
  • Sweetened condensed milk for drizzling

Instructions
 

  • Preheat the oven to 350 degrees. 
  • In a mixing bowl, cream together the butter and sugar for the cake. 
  • Add in the eggs and egg whites. 
  • Place the flour, baking powder, banana pudding mix and vanilla in the mixing bowl and beat until smooth. 
  • Add in the milk and beat until the batter is well combined. 
  • Spread the mixture evenly between two well greased 9” cake pans and bake for 30 minutes or until cooked through. 
  • Remove to a rack and let the cake cool completely. 
  • Mix together the vanilla pudding mix, 1 ½ C. milk and 1 cup of Cool Whip until smooth. Set the mixture in the fridge to thicken and chill while the cake is cooling. 
  • Level off the top of one of the cake layers and place it onto a cake plate. 
  • Spread the filling mixture over the top of the cake layer. 
  • Slice the bananas, and add them to the top of the filling. 
  • Place the second layer of cake on top. 
  • Ice the outside of the cake with Cool Whip and decorate with whipped cream and vanilla wafers. 
  • Drizzle some sweetened condensed milk over the top of the cake to finish.