banana pudding cake

2 sticks butter, softened

1 3/4 cups sugar

3 eggs + 2 egg whites

3 tsp vanilla

3 cups all-purpose flour

3 1/2 tsp baking powder

One sugar free1.34oz box instant Banana cream pudding mix,1 cup milk

Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).

One sugar free 1.34oz box instant vanilla pudding mix

1 1/4 cups whole milk

1 cup Cool Whip (or whipped cream)

To brush on layers: Mix together the following:

1 Tbsp sweetened condensed milk

1 Tbsp whole milk

You’ll also need:

2-3 medium ripe bananas

3-4 cups Cool Whip for frosting 

Step 1: Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom with parchment paper or baking spray. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.

In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!

Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.

Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.

Step 2: Begin layering

Level each cake. Place first layer on cake plate. Brush with a little milk mixture. Decorate with nila wafers.