Banana Puddin' Cake!

Nothing screams summer time like drinks out of mason jars, pastel nail polish (see pic),  fresh herbs and banana pudding!

I was feeling rather adventurous Friday, while enjoying an adult beverage from a mason jar actually, and thought it would be fun to make a spin off the traditional banana pudding.  I think the beverage went down a little too easy because I decided to turn banana pudding into a cake.  Yes, I chose to bake!  For those that know me, baking doesn't usually end up entirely well, but I figured I’d give it a go!  The cake turned our moist, light and low fat (Even better.)  

Here’s what you need:

1 box yellow cake mix (Eggs, oil and water for cake)

Instant Banana flavored pudding

4 bananas

1 box reduced fat Nilla Wafers

1 container fat free cool whip

Mix cake batter according to directions.  Pour half batter in a 9x13 dish then place a layer of sliced bananas in the middle, pour remaining batter on top and bake according to direction.  Take cake out and let cool a few minutes.  While cake is cooling, whip up the instant pudding. (Do not let the pudding fully set)

This next step may seem strange but trust me…take the end of a wooden spoon and poke holes throughout the cake.  These holes will allow the pudding to seep throughout the cake adding moisture and flavor.  Once you have aerated your cake, pour pudding over the top and let soak.  Top with more sliced bananas a layer of cool whip and crushed Nilla wafers.  Keep cake in fridge – this is best when super cold and eaten on a 90 degree, sunny day.