Banana Pudding Cake

Step 1

Preheat oven to 350°F (177°C). Line three 9-inch round cake pans with parchment paper and spray with nonstick Bakers Spray.

Step 2

In a medium mixing bowl, whisk together the flour (4 cups), baking soda (2 teaspoons), and salt (1 teaspoon) to combine. Set aside.

Step 3

In a separate medium mixing bowl, using a handheld electric mixer, mix the banana (about 3 cups), sugar (1 1/2 cups), and brown sugar (1 cup) until combined.

Step 4

Add oil (1 cup), eggs (4), sour cream (1 cup), and vanilla extract (1 tablespoon) and mix until combined and the mixture is smooth.

Step 5

With the mixer on low, gradually add the flour mixture to the banana mixture and mix, just until flour disappears into the batter (do not overmix).

Step 6

Pour batter evenly into prepared pans. Bake for 30- 38 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

Step 7

In a medium mixing bowl, using a handheld electric mixer, mix together the pudding mix (1 box) and cream cheese (8-ounce) until smooth. With the mixer set on low, gradually add the cream (1 1/2 cups) and beat until the mixture is very thick.

Step 8

In a medium mixing bowl, beat the butter (1 cup) until it's light and fluffy, about 2 minutes. Add the pudding mix (1 box) and beat until combined.

Step 9

With the mixer on low, gradually add half the powdered sugar. Beat until well combined and the mixture is smooth. Add more powdered sugar as needed to achieve desired spreadable consistency.

Step 10

Fold in thawed frozen whipped topping (8-ounce) until evenly mixed.

Step 11

Pipe a border of frosting around the edges of 2 of the layer cakes.

Step 12

Top the cakes with a thin layer of sliced bananas within the border of frosting.

Step 13

Divide the pudding filling in half, and pipe or spread 1/2 the pudding mixture within the frosting border, on the 2 layers.

Step 14

Sprinkle with about 3/4 cup lightly crushed Vanilla Wafers. Gently press into filling.

Step 15

Stack the 2 cakes on top of each other, then top with the third cake.

Step 16

Spread a thin layer of the frosting over sides and top of the cake. Refrigerate until frosting has set a bit, about 20 minutes.

Step 17

Press a border of whole Vanilla Wafers around the base of the bottom cake then sprinkle the top layer with lightly crushed Vanilla Wafers. Refrigerate cake for a minimum of 1 hour to firm and set. Serve cake.