Banana Pudding Cake

This Banana Pudding Cake is fluffy and moist, with a rich banana flavor. The frosting is creamy and sweet, with a hint of vanilla. Everyone who tries this cake falls in love with it, and it quickly becomes a new family tradition.

INGREDIENTS:

For the cake:

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

DIRECTIONS:

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.

Nutrition