MAKES 1 (9 X 13-INCH) CAKE
Babies who grew up in the South admit to being weaned from milk straight to banana pudding. No self-respecting Southerner ever made banana pudding without vanilla wafer cookies. Now you can have your cake, cookies, and pudding, too!
Nonstick cooking spray
1 (15.25- to 18-ounce) yellow cake mix
Eggs, oil, and water as directed on the cake mix box
35 vanilla wafer cookies
2 (3.4-ounce) boxes banana cream instant pudding mix
3 cups whole milk
1 (8-ounce) tub frozen whipped topping, thawed
3 or 4 bananas, sliced
Crushed vanilla wafers, for garnish (optional)
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare the cake batter according to the package directions. Pour about ½ to 1 cup of the batter into the prepared dish and smooth to cover the dish evenly. Set the remaining batter aside.
Arrange the vanilla wafers in the cake batter in the dish, arranging them in evenly in five rows across and seven rows down.
Pour the remaining batter over the cookies in the baking dish. Bake according to the package directions for a 9 x 13-inch cake.
Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
In a medium bowl, whisk together the pudding mix and the milk until the pudding is blended. Pour the pudding mixture over the cake, filling the holes. Cover and refrigerate the cake for 1 hour.
Frost the cake with the whipped topping and top with the sliced bananas. Serve immediately.
If desired, garnish the top of the cake with crushed vanilla wafers.
TIPS
If making ahead, prepare the recipe through the frosting with the whipped topping. Cover with plastic wrap and refrigerate until ready to serve. Frost and top with sliced bananas just before serving.
If desired, omit the vanilla wafers and proceed as directed. After topping the cake with the sliced bananas, sprinkle with about ¾ cup graham cracker crumbs.
