Banana Pudding Cake

A stunning layer cake that combines the classic flavors of banana pudding into a moist, delicious dessert.

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 1 ⅔ cups granulated sugar

• 3 large eggs

• 3 large egg whites

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 4 teaspoons baking powder

• 1 (3.4 oz) package sugar-free banana instant pudding mix

• 1 cup milk

For the Filling:

• 2 (3.4 oz) packages sugar-free vanilla instant pudding mix

• 2 ⅔ cups cold milk

• 1 cup Cool Whip, thawed

• 3-4 ripe bananas, sliced

For the Topping & Assembly:

• 2 cups Cool Whip, thawed (for icing)

• Vanilla wafers

• Whipped cream (for garnish)

• Sweetened condensed milk (for drizzling)

Instructions:

1. Bake the Cake Layers:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• In a large bowl, use a hand mixer to cream together the softened butter and granulated sugar until light and fluffy.

• Beat in the eggs and egg whites, one at a time, followed by the vanilla extract.

• In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.

• Add the entire package of banana pudding mix and the 1 cup of milk. Beat on medium speed for about 2 minutes, until the batter is smooth and well incorporated.

• Divide the batter evenly between the two prepared pans. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

2. Prepare the Filling:

• While the cakes cool, make the filling. In a medium bowl, whisk the vanilla pudding mixes with the 2 ⅔ cups of cold milk for 2 minutes until it begins to thicken.

• Gently fold in the 1 cup of Cool Whip until no streaks remain. Refrigerate for at least 15 minutes to set.

3. Assemble the Cake:

• Once the cake layers are completely cool, place one layer on your serving plate. If desired, level the top with a serrated knife to create a flat surface.

• Spread the chilled pudding filling evenly over the first cake layer.

• Arrange a single layer of sliced bananas on top of the filling.

• Carefully place the second cake layer on top.

4. Frost and Garnish:

• Use an offset spatula to frost the top and sides of the entire cake with the 2 cups of Cool Whip.

• Garnish the top with vanilla wafers and piped whipped cream.

• Just before serving, drizzle generous lines of sweetened condensed milk over the top of the cake.

Chef’s Tip: For the best results and to prevent the bananas from browning, assemble the cake the day you plan to serve it.