A new twist to an old southern recipe. Happy 4th! NOTE: Please read through the whole recipe before making the cake. There are quite a few steps.
2 4oz sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 3.4oz box instant Banana cream pudding mix
1 cup milk
1 Tbsp Sweetened condensed milk
1 Tbsp Whole Milk
Filling in between cake layers:
Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).
One 3.4oz box instant vanilla pudding mix
1 1/4 cups whole milk
1 cup Cool Whip (or whipped cream)
To layer bananas: Mix together the following:
1 Tbsp sweetened condensed milk
1 Tbsp whole milk
You’ll also need:
2-3 medium ripe bananas sliced
3-4 cups Cool Whip for outside frosting
Step 1: Make the cake
Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom with parchment paper or baking spray. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into 3 pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan.
Allow to cool another 1-2 hours on a wire rack.
Step 2: Begin layering
Level each cake. Add the filling between the cakes to make a 3 layer cake.
Brush outside of cake with milk mixture and decorate with sliced bananas.
Layer the whole cake with cool whip and top with Nilla wafers. Refrigerate until ready to serve.