Cake Mix, Dolly Parton's Perfectly Moist Southern Style Banana

you will need:

1 pkg Duncan Hines® Dolly Parton's Banana Cake Mix

1 cup milk

1/2 cup unsalted butter, melted

4 eggs

1/3 cup Duncan Hines® Dolly Parton's Creamy Buttercream Frosting

1 pkg vanilla or banana instant pudding mix

1 cup cold milk

1 cup cold heavy (whipping) cream

1 large banana, thinly sliced (24 slices)

18 vanilla wafers

PAM® Baking Spray

DO NOT EAT RAW BATTER.

1. bake

Preheat oven to 350°F. Spray two 8-inch round pans with baking spray. Blend cake mix, 1 cup milk, eggs, melted butter and 3 tablespoons pudding mix in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Divide batter evenly into pans. Bake 24 to 28 minutes, until toothpick inserted in centers comes out clean. Cool on wire rack 15 minutes. Remove from pans and cool completely.

2. assemble

PUDDING FILLING: Pour remaining pudding mix into a small bowl. Whisk in 1 cup cold milk and let stand for about a minute, until it is very thick. FROSTING: In a medium bowl, whip heavy cream using handheld mixer on high speed for 3 minutes or until stiff peaks form. Add buttercream frosting and mix on low speed an additional 10 seconds or until fully combined. Place one cooled cake layer on serving plate. Spread pudding filling evenly over cake. Top with 12 slices of banana. Crush 6 cookies and sprinkle over bananas and pudding. Top with second cake layer and press gently to secure. Frost entire cake with whipped cream frosting.

3. decorate

Decorate cake with additional frosting, banana slices and cookies. Refrigerate 15 minutes. Slice and serve!

INGREDIENTS:

1 cup milk

4 large eggs

1/2 cup melted butter

DO NOT EAT RAW BATTER.

DIRECTIONS:

1. PREP

Preheat oven to 350°F. Spray bottom and sides of pan(s) with PAM® Baking Spray.

2. MIX

Blend cake mix, milk, eggs and melted butter in a large bowl on low speed for 30 seconds, then medium speed for 2 minutes. Pour into pan(s).

3. BAKE

For two 8" pans 24-28 min, two 9" pans 20-24 min, 13x9" pan 24-28 min, 24 cupcakes 16-19 min. Cake is done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack 15 minutes, then remove from pan and cool completely before frosting.