- Cake:
- 1 (18.25 ounce) package vanilla cake mix
- 1 cup water
- 3 eggs
- 1/3 cup oil
- 3 very ripe bananas, mashed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- Frosting:
- 1 cup milk
- 1 (3.5 ounce) package instant banana cream pudding mix
- 1 (8 ounce) container low-fat frozen whipped topping (such as Cool Whip® Lite), thawed
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
- Beat cake mix, water, eggs, and oil together in a bowl using a electric mixer until batter is smooth and well mixed, about 2 minutes. Mix bananas, cinnamon, and baking soda together in a separate bowl; stir into batter. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 35 to 40 minutes. Cool cake completely.
- Beat milk and pudding mix together in a bowl until smooth; fold in whipped topping until frosting is smooth. Spread frosting onto cooled cake.