Though it will be hard, try to resist adding a ton of pudding in between the layers. Otherwise, things will get pretty messy. If that means there’s extra pudding left over, so be it. We know you’ll find 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 sugar 2 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 the cake: Preheat oven to 350°. Line two round 9″ 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 in pans for 10 minutes, then invert them onto wire racks to cool completely.
- Make pudding: In a large bowl, combine the 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 the 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 the second cake on top and frost the entire cake with buttercream, reserving about 1 cup to pipe on top. Press crushed Nilla wafers around the sides of the cake.
- Transfer the 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.