Banana Cream Pudding Cake
This is the most delicious and moist cake. I made it for Easter this year and I crave it all of the time. It is simple to make and even more delicious the next day.
I'm not usually big on cake box mixed but for this recipe they work fine which makes it even easier to make. I make my cake with apple sauce and egg whites instead of eggs and oil. I also added a a whole mashed banana to the cake batter which made the cake banana flavored as well.
Bake the cake as directed until toothpick inserted in the middle comes out clean. Let the cake cool completely and poke holes in it. I used the handle of a wooden spoon but you can use a straw, skewer, or anything else you have on hand.
Make banana cream pudding as directed on the packages. I've used both the instant and the one you have to cook, either works great. Save half of the mix of one of the packages, cut the liquid on directions in half and mix, keep half in powder form. Mix until just before it begins to set and pour half of the prepared pudding mix all over the cake. Make sure you get into the holes. Let the rest of the pudding mix set then spread that on top.
Add sliced bananas all over the top of the set pudding. You can make them as thick or thin as you'd like. I prepared the cake and covered it in pudding the night before wrapped it in plastic, and kept it in the refrigerator over night. I sliced the bananas over it and finished preparing it the next morning so that the banana slices would be fresh and not brown for our picnic.
Mix container of cool whip with the remaining banana cream pudding mix in powder form. Fold powder in the cool whip instead of mixing which causes the cool whip to deflate. Mix until the pudding is no longer grainy. You can add as little or as much as you like. Top the cake with banana cream flavored cool whip, vanilla wafer crumbles, and whole wafers. Refrigerate and enjoy!! :)
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