Banana Pudding Tres Leches
This cake is moist with sweet vanilla milk flavor and topped with banana cream pudding and wafers for the perfect bite!
Ingredients
For the Cake:
- 1 box 14.25 ounce Betty Crocker “Super Moist White Cake” box cake mix
- 1 large ripe banana mashed
- 4 egg whites OR 3 whole eggs egg whites will make cake more spongy
- 3/4 cup water
- 1/2 cup oil
For the Milk:
- 12 oz evaporated milk
- 1/3 cup whole milk
- 9 oz sweetened condensed milk
- 1 tbsp vanilla extract optional
For the Pudding:
- 1 tbsp sweetened condensed milk
- 5.1 oz Instant banana cream pudding mix (or can use vanilla)
- 3 cups whole milk
For the layers:
- 48 Nilla wafers
- 48 banana slices (about 3 bananas if cut thin)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 glass. In a bowl, add the cake mix, mashed bananas, eggs, oil, and water. Whisk well to combine. Pour the cake batter into the dish. Bake for about 25-30 minutes. Check the middle with a toothpick, if it comes out clean, it’s done! Let the cake cool all the way before going to next step.
- Prepare your pudding according to the box instructions and let it sit in the fridge for 15-30 minutes or until thickened. Chop up your bananas and set aside.
- For the milk mixture, whisk your sweetened condensed milk with evaporated milk and whole milk. Set aside until cake is cool. Once the cake is cool, poke holes in it with a fork. Then pour your milk mixture evenly over the whole cake until it soaks it up.
- Add a layer of bananas and nilla wafers on top. Add the pudding over the top in an even layer. Cover the top of the pudding with more banana slices and Nilla wafers in a design of your choice.
- Cover the cake and refrigerate until ready to serve! If you leave it in the fridge overnight, you will get the best texture. Best if served within 2 days! Enjoy!