Ingredients:
For the Cake:
1 box of honey buns (or honey bun cakes)
1 cup crushed vanilla wafers (or more if you prefer extra crunch)
1 ½ cups milk
1 package vanilla pudding mix (instant)
1 cup sweetened condensed milk
For the Topping:
1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla extract
Additional sliced bananas for topping
Crushed graham crackers or honey bun crumbs for garnish
Instructions:
1. Prepare the Cake:
Preheat the oven to 350°F (175°C).
Tear the honey buns into small pieces and place them at the bottom of a baking dish (9×13-inch works best).
Layer the sliced bananas on top of the honey bun pieces.
2. Make the Pudding:
In a separate bowl, whisk together the instant vanilla pudding mix and milk. Add in the sweetened condensed milk and stir until combined.
Pour the pudding mixture over the honey buns and banana slices, ensuring everything is well soaked.
3. Bake:
Bake the mixture in the preheated oven for 20-25 minutes, or until the cake is golden and set.
4. Make the Whipped Topping:
While the cake is baking, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Once the cake has finished baking, allow it to cool slightly.
5. Assemble:
After the cake cools, spread the whipped topping over the top.
Garnish with more banana slices and a sprinkle of crushed graham crackers or the reserved honey bun crumbs for extra crunch.
6. Serve:
Refrigerate for about an hour or so to let the flavors meld and serve chilled.
This dessert brings the best of both worlds: the soft, spongy texture of honey buns and the creamy goodness of banana pudding. Enjoy!
