Banana Pudding Cake
Use yellow cake mix and instant pudding to make this quick and easy recipe for gluten free banana pudding cake.
Ingredients
1 box gluten free yellow cake mix, prepared in a 9x13 pan according to package instructions
1 5-ounce package instant banana pudding
2 ½ cups cold milk
2 to 3 bananas, sliced
1 8-ounce package whipped topping
5 gluten free vanilla wafers, crushed
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Instructions
Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes in the gluten free cake.
Whisk together the banana pudding and milk until combined. Immediately pour the mixture over the top of the cake.
Chill the cake in the refrigerator for at least one hour, then top with banana slices. Spread the whipped topping over the top of the cake and garnish with crushed gluten free vanilla wafers.
Keep chilled until ready to serve.
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