This is one of those cool, yummy, creamy cakes that are so good in the summer, especially after Sunday dinner, a backyard cookout, or to take to a potluck. I love banana pudding but I don’t always feel like taking the time to make the pudding (I always use homemade rich pudding for my nanner pudd’n (see post http://kanzensakura.com/2012/07/25/future-mother-…g-nanner-puddn).
This cake really is easy and it really is good. You can use sugar free pudding and/or light whipped topping to help save on some calories and fat.
Easy Banana Pudding Cake
1 box yellow or white cake mix
2 small boxes instant banana flavor pudding
1 8 oz. whipped topping, thawed
2 ½ small bananas
2 or more tbs. orange or lemon juice
Make cake as directed in a 9×13 baking dish and allow to cool. With handle of wooden spoon, poke holes all over cake to bottom of pan. Slice bananas and put into bowl and lightly toss with juice. Make pudding as directed on box. Before pudding sets up, pour all over cake making sure to fill up holes. Place drained bananas all over cake and cover with whipped topping. Cover and allow to chill for about an hour. Cake is best eaten within 24 hours. Bananas may brown overnight, but juice should help stop the browning. Optional: Garnish with crushed vanilla wafers and/or fresh banana slices.