Banana Pudding Cake

1 package yellow cake mix
3 large eggs, room temperature
1/2 cup vegetable oil
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups mashed ripe bananas
1 package (12 ounces) vanilla wafers, divided
FILLING:
1 cup cold 2% milk
1 package (3.4 ounces) instant banana cream pudding mix
WHIPPED CREAM FROSTING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners’ sugar
Sliced ripe bananas, optional

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.

Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana.

Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up.

Gently spread remaining batter over wafers.

Bake until a toothpick inserted in the center comes out clean, 15-20 minutes.

Cool in pans 10 minutes before removing from pans to wire racks to cool completely.
Whisk milk and pudding mix 2 minutes.

Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken.

Add confectioners’ sugar; beat until soft peaks form.

Place one cake layer on a serving plate. Spread with pudding mixture.

Top with second cake layer. Spread sweetened whipped cream over top and side of cake.

Crush 1 cup vanilla wafers and press onto side of cake.

Garnish with remaining whole vanilla wafers and, if desired, sliced bananas.

Store in the refrigerator.