Banana Pudding Cake

Ingredients:

• 1 box of yellow cake mix (plus ingredients required on the box, typically eggs, oil, and water)
• 2 (3.4-ounce) packages instant banana pudding mix
• 4 cups milk
• 1 jar (8 ounces) frozen whipped topping, thawed
• 20 vanilla wafers, crushed (plus extra for garnish if desired)

Instructions:

1. Bake the Cake:

• Prepare Cake Mix: Follow the instructions on the yellow cake mix box to prepare the batter. This usually involves mixing the cake mix with eggs, oil, and water.
• Bake: Pour the batter into a greased 9×13-inch baking pan. Bake according to the package directions, usually around 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Allow the cake to cool in the pan on a wire rack for about 10-15 minutes. This will make it easier to handle and prevent it from falling apart.

2. Prepare the Pudding:

• Mix Pudding: In a large bowl, whisk together the instant banana pudding mix and 4 cups of milk. Continue whisking until the pudding is smooth and thickened, with no lumps.

3. Create Holes in the Cake:

• Punch Holes: Using the handle of a wooden spoon, a spatula, or another similar object, gently punch holes into the top of the warm cake. Make sure to create holes all the way to the bottom of the cake so the pudding can seep through.

4. Add Pudding to Cake:

• Pour Pudding: Carefully pour the prepared banana pudding over the cake, aiming to fill the holes as much as possible. Spread the remaining pudding evenly over the surface of the cake.
• Press In: Using the back of a spoon, gently press the pudding into the holes and smooth it out on top.

5. Chill the Cake:

• Refrigerate: Cover the cake with plastic wrap and place it in the refrigerator to set and cool for at least 2 hours. This allows the pudding to fully set and the flavors to meld.

6. Add Whipped Topping:

• Spread Topping: Once the cake is fully chilled and set, spread the thawed whipped topping evenly over the top of the cake. Use a spatula or the back of a spoon to smooth it out.

7. Add Crushed Vanilla Wafers:

• Crush Wafers: Place the vanilla wafers in a Ziploc bag and crush them with a rolling pin or similar object. Leave some larger pieces for added texture and crunch.
• Garnish: Sprinkle the crushed vanilla wafers evenly over the whipped topping. For an extra touch, you can reserve a few larger pieces of wafer for garnish.

8. Serve and Enjoy:

• Serve: Cut into squares and serve chilled. The cake can be made ahead of time and stored in the refrigerator for up to 4-5 days. The wafer topping is best added shortly before serving to maintain its crispness.

Tips for the Best Banana Pudding Cake:

• Cake Texture: Ensure the cake is completely cooled before adding the pudding to prevent the pudding from melting into the cake.
• Pudding Consistency: For a thicker pudding, you can use less milk or let the pudding set for a few minutes before pouring it over the cake.
• Wafer Topping: If you prefer the wafers to stay crispy, add them just before serving. If you don’t mind a slightly softer texture, you can add them earlier.