2-Layer Chocolate-Banana Pudding Cake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease two 9-inch round cake pans.

2 . Stage

Mix cake mix, water, eggs, and oil until smooth. Pour 1/2 of the mixture into each prepared cake pan.

3 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

4 . Stage

While the cake layers are cooling, combine whipped topping, 1 cup milk, powdered sugar, 1/2 of the banana cream pudding mix, and 1/2 of the chocolate pudding mix in a bowl; mix until thoroughly combined. Mix remaining 1 1/2 cups milk and banana cream pudding mix in another bowl until smooth. Place both bowls in the refrigerator for at least 5 minutes. Save remaining chocolate pudding mix for another use.

5 . Stage

Slice the tops of the cooled cake layers to make them level. Place one layer on a serving platter. Top with a single layer of banana slices arranged in a circular pattern, completely covering the cake. Spread a 1/4-inch layer of banana cream pudding on top, then repeat with another circular layer of banana slices.

6 . Stage

Place the second cake layer on top. Frost the top and sides of the cake with the whipped topping mixture.

7 . Stage

Decorate cake as desired with vanilla wafer cookies and remaining banana slices. I like to stand cookies around the cake bottom, top the cake with bananas, and sprinkle crushed cookies over top. Slice and enjoy immediately or refrigerate until ready to eat.