Grandma’s Best Dessert Recipes, #7
You won’t believe how easy it is to make this amazing cake! Using yellow cake mix and instant pudding, making this cake is a breeze. And it turns out amazing every single time! My daughter is old enough to help me in the kitchen so I always let her make some whipped cream for this, instead of using Cool Whip.
She loves being able to participate and I think it makes her love the cake even more, to know that she helped me make it. The recipe really is so simple that if you have older kids, they can probably whip the whole thing up on their own!
Remember – if you’re not serving the cake right away, don’t add the crushed vanilla wafers yet. Just store the cake in the refrigerator and when you’re ready to serve, add the wafers. That way they won’t soften.
Ingredients
1 box yellow cake mix
eggs, oil and water called for in cake mix directions
2 3.4-oz. packages instant banana pudding
4 c Borden milk
1 8-oz. carton cool whip, thawed
for garnish: banana slices or crushed vanilla wafers
Instructions:
Bake the cake according to package directions. Let cool 5 minutes.
Beat instant pudding and milk until smooth. Let sit for 2 minutes, until slightly thickened. Meanwhile, poke holes in the cake a half an inch apart using wooden spoon handle.
Pour pudding over cake and spread evenly. Chill.
When ready to serve, spread cool whip over pudding layer. Garnish with banana chips or crushed vanilla wafers. Store in refrigerator.
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Quick tip: Instead of fresh banana slices, you could use banana chips for garnish.
No butter or oil listed in this recipe
I make a cake like this a lot. It has no fat other than the eggs. Very good.
Picture looks like a portion from a baking pan not muffin pan. I would like to bake in a 9×11 or 8 or 9 inch pan for a family of 6 with seconds. How long should it bake at 350′ ? Should I still chill before baking?
Thank you,, Joyce