- 1 (10 oz.) box yellow cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) packages instant banana pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping, thawed
- 20 vanilla wafers, crushed
- Prepare cake mix according to package directions for a 9×13 cake.
- Once cake comes out of the oven, allow it to cool for just a couple of minutes.
- Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake.
- You want the holes to be fairly big so that the pudding has plenty of room to get down in there.
- Be sure to poke right down to the bottom of the cake.
- In a bowl,whisk together instant pudding with 4 cups milk.
- Stir until all the lumps are gone.
- Let the pudding sit for just about 2 minutes, so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
- Pour pudding over cake. Taking care to get it into the holes as much as possible.
- Spread it all out and using the back of the spoon gently push pudding down into the holes.
- Put the pudding into the fridge to set and cool.Once your cake has completely cooled, spread on whipped topping.
- If you haven’t done so already, crush your vanilla wafers.
- I just place mine in a ziploc bag and crush them with a rolling pin.
- Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake.
- Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like.
- This will ensure the wafers are Crunchy when you serve it.
I think this cake gets even more delicious over time. For me, it’s way better the next day so it’s a great dessert to make ahead of time.
Serve with freshly sliced bananas. Keep refrigerated