Since I’m always baking, I decided to bake something different. This recipe was in one of the many recipe books I own. WOW, this cake
is DELICIOUS and very moist!

Ingredients:

Cake:
Vegetable Oil Spray for misting pan
1 Package (18.25 ounces) plain Yellow Cake Mix
8 T. (1 stick) Butter, melted
1 C. Whole Milk
3 large Eggs
1 t. Vanilla Extract

Pudding:
1 Package (5.1 ounces) Vanilla Instant Pudding Mix
3 C. Whole Milk
4 T. (1/2 stick) Butter, cut up
2 t. Vanilla Extract
4 C. Sliced Bananas (3 large Bananas)

Topping:
1 Container (12 ounces) frozen Whipped Topping, thawed
1/2 C. Crushed Vanilla Wafer Cookies (10 to 12 cookies)

Instructions:
Place rack in center of oven and preheat oven to 350 degrees F. Lightly mist a 9 X 13 inch baking pan with vegetable oil spray. Set aside.

Place cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop andscrap sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 more minutes scraping sides as needed. The batter should look thick & well blended. Pour batter into prepared pan, smoothing out with a spatula. Place in oven and bake for 30 to 33 minutes until it is golden brown and springs back when lightly pressed with finger. Remove from oven and place on wired rack to cool.

Prepare the pudding – place pudding mix and milk in a stainless steel cookware medium saucepan. Fold in butter and vanilla. Cook over low heat, stirring until butter melts, 3 to 4 minutes. Remove pan from heat and let cool for about 5 minutes. Fold in banana slices.

To assemble cake, spoon the pudding and banana mixture on top of cool cake, spreading mixture out to the edges of the cake. Cover the pudding with the whipped topping spreading it to the edges of the cake with spatula. Scatter the crushed vanilla wafer cookies over the top.
Serve at room temperature.

NOTE – Since I didn’t have any whipped topping on hand, I crushed extra vanilla wafer cookies to cover the pudding mixture completely.

To store this cake, be sure to cover loosely & put in the refrigerator for up to 3 days.