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Prep Time10 mins
Cook Time25 mins
Servings: 16


  • 1 yellow cake mix
  • oil, eggs, and water (as called for on cake mix)
  • 5.1 oz box instant banana cream pudding (or vanilla, not prepared)
  • 2 1/2 cups milk
  • 2 ripe bananas (sliced)
  • 8 oz cool whip
  • 20 Nilla Wafers


  • Prepare your cake mix and bake according to box instructions in a 9x13 pan.
  • Allow cake to cool for about 5 minutes.
  • Poke the cake all over with the handle of a wooden or plastic spoon.
  • Mix instant pudding with milk in a large bowl. Stir it until there are no lumps.
  • Pour the pudding carefully over the cake, try to get as much into the holes as possible.
  • Spread it all over the top, there will be an extra layer on top of the cake.
  • Put the cake in the fridge to cool for about 2 hours, or overnight.
  • When the cake is ready to serve spread sliced bananas over the top of the pudding.
  • Spread cool whip evenly over the top of bananas and pudding.
  • Place in the fridge for 1 hour, or serve immediately.
  • When serving place 1 Nilla wafer and some crumbs, and some banana slices onto each slice.