No need to choose between chocolate cake and banana pudding when you can have both with this delicious cake that's layered with bananas and frosted with a whipped pudding topping.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
437 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.
Step 2
Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.
Step 3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
Step 4
While the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.
Step 5
Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.
Step 6
Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.
Step 7
Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.
