Ingredients
Scale
- 1 C. Butter softened and unsalted
- 1 ⅔ C. Granulated sugar
- 3 Large eggs
- 2 Egg whites
- 2 tsp. Vanilla
- 1 Tbsp. Baking powder
- 3 C. All-purpose flour
- 1 box Sugar-free banana pudding mix
- 1 C. Milk
For the filling:
- 1 Box sugar-free vanilla pudding mix
- 1 ⅓ C. Milk
- 1 C. Cool Whip defrosted
- 2 Large bananas sliced
For the topping:
- 3–4 C. Cool whip defrosted
- Vanilla wafers
- Whipped cream
- Sweetened condensed milk for drizzling
Instructions
- Preheat the oven to 350 degrees F. Grease two 9″ cake pans and set them aside.
- Beat the 1 cup softened butter and 1 ⅔ cup sugar in a mixing bowl with a hand mixer.
- Add 3 eggs and 3 egg whites.
- Add the vanilla, all-purpose powder, baking powder, and banana pudding mix. Beat until well incorporated.
- Pour in 1 cup of milk and beat until the batter is smooth.
- Divide the cake batter between the cake pans. Bake for 30 minutes or until cooked thoroughly.
- Remove the cake from the oven and set it on a rack to cool.
- To make the filling, beat vanilla pudding mix, 13 ⅓ milk, and 1 cup Cool Whip. Refrigerate the mixture to cool and thicken.
- Place one of the cake layers on a plate and level the top so it is nice and even.
- Take the filling out of the fridge and spread it evenly on top.
- Slice the bananas and add them over the filling.
- Top with the second cake layer. Spread the Cool Whip over the whole cake as icing.
- Garnish with whipped cream and vanilla wafers. Drizzle the banana pudding cake with sweetened condensed milk.