Banana Pudding Cake

Instructions

Pour the cake mix into a large bowl through a sifter to remove any lumps. Add in the milk, vegetable oil, and eggs. Using a hand mixer, mix the cake batter until just combined and smooth. Chop up (or mash) the ripe bananas into small pieces and gently fold them into the cake batter. Don't overmix the batter. Spray two 9-inch cake pans with baking spray or add parchment paper at the bottom of the pans. Divide the cake batter evenly between the two pans. Bake the cakes in the oven at 350 F for 25 minutes or until done (when a toothpick inserted into the center comes out clean). Let the cakes cool to the touch, then remove them from the pans and let them cool completely on a wire cooling rack. In a separate large bowl or stand mixer, combine the room temperature butter, confectioner's sugar, milk, and vanilla. Mix until fluffy and creamy and there are no lumps. Once the cakes are completely cool, frost and decorate! Frost the bottom layer first, add the top layer of cake, then frost the entire cake. (Watch the video tutorial for visual instructions). Decorate the cake with extra frosting and vanilla wafers, if desired. For best results, chill the cake in the refrigerator for 1 hour before serving. Serve & enjoy!

• box of Yellow Cake Mix Notes: 15.25
• milk Notes: 1 cup
• eggs Notes: 3
• vegetable oil Notes: 1/2 cup
• medium sized ripe bananas Notes: 2, cut in small pieces
• box vanilla wafer cookies Notes: 1
• unsalted butter Notes: 1 cup, room temperature
• Confectioners sugar Notes: 4 cups
• vanilla extract Notes: 2 tsp