Rating: 4.5 stars
40 Ratings
  • 5 star values: 26
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

My family always thinks this cake takes way more time and energy to fix then it actually does. Who am I to correct them?! Top with sliced bananas and keep refrigerated.

Recipe Summary

prep:
20 mins
cook:
35 mins
additional:
2 hrs
total:
2 hrs 55 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

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  • 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.

Nutrition Facts

434 calories; protein 6.5g; carbohydrates 58.6g; fat 19.9g; cholesterol 53.7mg; sodium 568.1mg. Full Nutrition
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