Ingredients
12
12 servings
- •cooking spray
- •1 (15.25 ounce) package yellow cake mix
- •1 cup water
- •3 large eggs
- •⅓ cup vegetable oil
- •4 cups milk
- •2 (3.5 ounce) packages instant banana pudding mix
- •1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- •20 vanilla wafers, crushed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
- Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
- Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.
Nutritional Facts
Per 12 servings
- Calories: 434
- Carbohydrate: 59g
- Fat: 20g
- Fiber: 1g
- Protein: 7g
- Sugar: 36g
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