Can you say 3 Layer Banana Pudding Cake?? Yeah baby! Here’s Ashley Waddy’s recipe from Spring Hill, Florida.

Cake Ingredients:
1 1/2 cup all-purpose flour
1 1/2 cup cake flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/4 cup softened butter [2 1/2 sticks]
2 cups granulated sugar
2 tsp pure vanilla extract
1/4 tsp almond extract
4 large eggs
1 cup buttermilk or whole milk

Cake Directions:
Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. [i.e. Bakers Joy] Sift together the all-purpose flour, cake flour, baking powder, salt and baking soda. Set aside. Cream together the softened butter, granulated sugar, vanilla and almond extract. Beat with a mixer for around 3-4 minutes. Add the eggs 1 at a time beating well after each addition. Stop and scrape the sides of the bowl periodically so all ingredients will combine.

Add the sifted dry ingredients alternately with the buttermilk. Beat on medium speed until all has been incorporated, then increase the speed of the mixer and beat for 1-2 minutes. [Tip: Do not over beat the batter or it can cause the cake to be dry.]

Divide evenly between the prepared pans. Bounce the pans on the counter a couple of times to settle the batter and release air bubbles. Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan on a baking rack.

For the filling: [If making a 2 layer cake, halve]
1 [2.6 oz] box dry whipped topping mix [i.e.Dream Whip]
3 cup cold half & half, divided
2 [3.4 oz] box vanilla instant pudding mix
2 tsp pure vanilla extract
1 cup whipped cream cheese
2 large bananas, diced

Frosting: 1 [16] oz frozen whipped topping, thawed
Garnish: whole Vanilla wafers plus 1/2 cup crushed vanilla wafers

Prepare the cake layers per the directions and cool completely. To prepare the filling, using a mixer whip together both envelopes of whipped topping with 1 1/4 cup of cold half & half. Whip for 3 minutes or until firm peaks form.

Add both packages of instant pudding, 1 3/4 cups of cold half & half and 2 tsp pure vanilla extract. Whip for another 2-3 minutes until thickened. Add the whipped cream cheese and whip for another 1-2 minutes until light and fluffy. Spread half of the filling over the bottom layer of cake.

Top with cubed bananas. Gently press the bananas into the filling.

Top with the middle layer of cake and repeat. Top with the last cake layer.

Frost with whipped topping and garnish with vanilla wafers.

Chill for at least 4 hours before cutting.