Banana Pudding Cake


I’ve got a friend, Lisa, who finds the best recipes on the planet. She has a talent. Seriously, the recipes she finds are unreal. This is one, and I love it. It is perfect for summer . . . it is served cold, which is a huge bonus in the heat, and it is light yet moist. Perfection!


1 box yellow cake mix

eggs, oil and water called for in cake mix directions

2 3.4-oz. packages instant banana pudding

4 c milk

1 8-oz. carton cool whip, thawed

20 vanilla wafers, crushed


Make cake according to package directions for a 9 x 13 pan. Cool 5 minutes. Beat pudding and milk until smooth. Let sit (to slightly thicken) for 2 minutes. Meanwhile, poke holes in cake a half an inch apart using wooden spoon handle. Pour pudding over cake and spread evenly. Chill. When ready to serve, spread cool whip over pudding layer. Sprinkle crushed vanilla wafers* on cool whip and cut into squares. Store in refrigerator.


*Only sprinkle on cake pieces being served immediately; otherwise, vanilla wafers will soften.


Source: Lisa’s Pin

This entry was posted in Desserts, The Good Food. Bookmark the permalink.

Leave a Reply

Your email address will not be published.

Please type the following characters of this captcha image in the input box: Please type the characters of this captcha image in the input box