Although it is going to be arduous, attempt to resist including a ton of pudding in between the layers. In any other case, issues will get fairly messy. If which means there’s further pudding left over, so be it. We all know you may discover some use for it. 😉
1 HOUR 20 MINS
1 box vanilla cake mix, plus ingredients called for on box1
(3.4 oz) box vanilla pudding mix2 c.
cold milk1/2 c.
Cool Whip1 1/2 c.
butter, softened5 c.
powdered sugar2 tsp.
pure vanilla extract
Pinch of kosher salt 1/4 c.
plus 2 tbsp. heavy cream2
bananas, sliced1 c.
crushed Nilla Wafers
Whole Nilla Wafers, for garnish
- Make cake: Preheat oven to 350°. Line two round 9u0022 cake pans with parchment paper and grease with cooking spray. Prepare cake mix according to package instructions. Divide batter between cake pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cakes cool for 10 minutes in pans then invert onto wire racks to cool completely.
- Make pudding: In a large bowl, combine pudding mix and milk and stir until thickened, about 5 minutes. Fold in Cool Whip.
- Make buttercream frosting: In a large bowl using a hand mixer, combine butter, 3 cups powdered sugar, vanilla, and salt. Beat until light and fluffy. Add remaining sugar and heavy cream and beat until smooth.
- Assemble cake: Using a serrated knife, cut off the rounded top of each cake to level. Top one cake with a layer of pudding then top with most of the banana slices (reserve some for garnish). Place second cake on top and frost entire cake with buttercream, reserving about 1 cup to pipe on top. Press crushed Nilla wafers around the sides of the cake.
- Transfer remaining buttercream to a piping bag fitted with a large star tip and pipe large swirls around the top of the cake. Decorate with Nilla wafers and more banana slices.