YOU CAN ALSO MAKE THIS CAKE USING 2 BOXES OF YELLOW CAKE MIX AND JUST ADD THE INSTANT PUDDING AND WHIP CREAM.- AND ON THE BOX RECIPE- REPLACE THE WATER WITH MILK FOR A REALLY MOIST CAKE
Cake:
2 4oz sticks butter, softened
1 3/4 cups sugar
3 eggs
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 3.4oz box instant Banana cream pudding mix
1 cup milk
Nilla wafers to place on top of cake
Filling in between cake layers:
Whisk together the following ingredients and cook on medium heat until it thickens and sticks to the spoon ,do this while the cake is in the oven. stir constantly- no lumps-remove from heat and add 1 pack of instant banana pudding and 1 cup of whip cream and place in a mixer, (but add the pudding to the whip cream and mix it, then add it to the hot pudding)***if it thickens add milk
3/4 cup sugar…all of these ingredients here is what you will be whisking together-
1tb vanilla flavor…
2 cups of whole milk…
2tb flour..
pinch of salt…..
4 eggs..
add the vanillla at the end..
you never want to cook the vanilla
Directions:
Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom with parchment paper or baking spray. Cream butter and sugar until light and fluffy. Slowly beat in eggs , one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into 3 pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan.
Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Add the filling between the cakes to make a 3 layer cake. Brush outside of cake with pudding mixture. Decorate with sliced bananas only if you wish. Layer the whole cake with Nilla wafers. and drizzle pudding over the top Refrigerate until ready to serve if you wish.
