Layered Banana Pudding Cake

You are going to love this southern banana pudding cake.

Made from a doctored-up boxed cake mix and filled with banana pudding before being covered in a homemade whipped cream cheese frosting.

Cake 1 box Yellow Cake Mix 4 Ripe Bananas 1 small box Banana Flavored Instant Pudding Mix 3 lg Eggs ¼ cup Vegetable Oil 1 tbsp Vanilla Extract

Filling 1 box (3.4oz) Banana Flavored Instant Pudding Mix 2 cups Milk



Frosting 1 ¼ cups Heavy Whipping Cream 1 cup Powdered Sugar 8 oz Cream Cheese, softened 1 tsp Vanilla Extract 1 pinch Salt

Decorations Nilla Wafer Cookies Sliced Ripe Bananas

Preheat your oven to 350 degrees F.

Cut some parchment paper into circles that can fit at the bottom of your 8 inch cake pans.

Spray cake pans with non-stick cooking spray and lay the parchment circles inside.



Spray again with cooking spray and set aside.

In a large mixing bowl blend the bananas with an electric mixer until creamy.

Add in the cake mix, eggs, oil, dry pudding mix, and vanilla until well mixed. Do not overmix.

Divide the batter between your prepared cake pans.

Bake in the oven at 350 degrees F for 25-30 minutes or until a toothpick can be inserted into the center and come out clean.

Once the cakes are completely cooled, flip them over onto a cutting board and level the tops with a large bread knife.

Allow them to cool on the racks upside down and make sure to remove any parchment paper from the bottom of the cake.

In a large mixing bowl cream together the cream cheese and powdered sugar until just combined. Do not overmix.

In another large mixing bowl beat the heavy cream and vanilla until stiff peaks form.

Add the cream cheese mixture to the whipped cream.

Beat again until combined. Do not overmix.

Make one box of banana instant pudding according to the package directions.

Place one topless cake layer in front of you and leave the other off to the side.

Place some frosting into a pastry bag or Ziploc baggie with a corner snipped off.

Make a circle around the rim of the top.

Spoon in your cold and chilled pudding. Spread it around so that it fills the circle and is pretty even looking.

Stack the two cakes on top of each other by placing one on top of the pudding topped one.

Let it chill at this point before adding another thicker layer of frosting if desired.

When the cakes are stacked and sturdy, pipe the white frosting around the outside where the middles are and go around the cake with a flat leveler or surface.

Frost the entire cake with a nice thick layer of white frosting so that it is about ¼ inch thick and you can't see the cake poking through.

Go over it again with your flat leveler as much as needed to get it to look as desired. Don't forget to level out the top.

Press broken cookie crumbs around the outside of the cake to cover the sides.

Top the cake with sliced bananas and whole Nilla wafer cookies just before serving.

Serve and Enjoy!

Serve and Enjoy!