1Prepare cake in 9 x13 pan according to directions on box. When golden remove from oven an let cool for a few minutes.
2When just slightly cooled, use the handle end of a wooden spoon into the baked cake. Don't be shy; make the holes big enough for the pudding to seep into and go deep enough with the spoon that you hit the bottom of the pan.
3Next, prepare pudding mixture combine 4 cups of milk an pudding mix; whisk until fully combined and there are no lumps.
4pour pudding mixture over entire cake before it starts to get thick. Spread evenly filling all holes.
5Refrig for 2 hours or till set.
6Topped with sliced banana, whipped topping an crushed vanilla wafers
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...