2-LAYER CHOCOLATE-BANANA PUDDING CAKE

2-Layer Chocolate-Banana Pudding Cake image

I came up with this as an alternative to bring the same banana pudding to a family gathering when the kids were wanting chocolate cake. Every time I make it there is never any left. I hope you enjoy it as much as we do.

Provided by KeshaS

Categories Chocolate Cake

Time 1h20m

Yield 12

Number Of Ingredients 11

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Ingredients

1 (15.25 ounce) package devil's food cake mix (such as Duncan Hines®)
1 ¼ cups water
3 large eggs
1 tablespoon vegetable oil
1 (8 ounce) container frozen chocolate whipped topping, thawed
2 ½ cups milk, divided
¼ cup powdered sugar
1 (3.4 ounce) package instant banana cream pudding mix
1 (3.4 ounce) package instant chocolate pudding mix
5 medium bananas, sliced
½ (11 ounce) box vanilla wafer cookies (such as Nilla®)

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.
Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
While the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.
Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.
Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.
Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.

Nutrition Facts : Calories 436.8 calories, Carbohydrate 69.4 g, Cholesterol 57.7 mg, Fat 14.4 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 7 g, Sodium 578.8 mg, Sugar 40.4 g