Banana Pudding Cake – Page 2

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, banana pudding mix, and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of milk, and mix until just combined and the batter is smooth.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the 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 mix and 1 ⅓ cups of milk for 2 minutes until it begins to thicken.
Gently fold in the 1 cup of Cool Whip until fully incorporated. Refrigerate the filling 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 for an even surface.
Spread the chilled vanilla 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. Add the Toppings:

Use an offset spatula to spread the remaining container of Cool Whip over the top and sides of the cake as the icing.
Garnish the top with vanilla wafers and piped whipped cream.
Just before serving, drizzle the entire cake with the sweetened condensed milk for a final touch of sweetness.

Enjoy your delicious homemade Banana Pudding Cake! For best results, store it in the refrigerator.