Time 45m Yield 8-10 serving(s) Number Of Ingredients 6 Steps:
Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake. In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable. Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes. Put the cake into the fridge to set and cool (about 2 hours). Once your cake has completely cooled, spread on whipped topping. If you haven’t done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It’s nice to have a bit of a crunch when you eat the cake. Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.
Time 45m Yield 16 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk cake mix, water, vegetable oil, and eggs together in a bowl until smooth; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Whisk cold milk and pudding mix together in a bowl until pudding is soft and thickened, about 2 minutes. Poke holes into the cake using the handle of a clean wooden spoon. Pour pudding over cake, spreading evenly. Spread whipped topping over pudding layer and sprinkle vanilla wafers over whipped topping.
Time 1h55m Yield 15 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake as directed on box for 13x9-inch pan; cool in pan on rack 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking. In medium bowl, stir together Filling ingredients. Pour over cake immediately; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour. Spread whipped topping evenly over cake. Just before serving, top with bananas and cookies. Cut into 5 rows by 3 rows.
Yield 14 Number Of Ingredients 4 Steps:
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals. Combine the pudding mix with the confectioners’ sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
