1 (18.25 ounce) package yellow cake mix
1 cup lukewarm milk
1 (3.4 ounce) package instant lemon pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (10 ounce) container frozen whipped topping, thawed
1 (10 ounce) container frozen whipped topping, thawed
1 (8 ounce) container frozen whipped topping, thawed
2 bananas, peeled and cut into 1/2 inch cubes
1/2 cup confectioners' sugar, divided
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch baking pan.
In a large bowl, stir together cake mix, pudding mix and whipped topping. Beat in cream cheese. Stir in 1/2 frozen topping, 2 scooped out banana chunks and 1 (8 ounce) container frozen whipped topping. Spread evenly into prepared pan.
Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Let cool 10 minutes before frosting.
In a small bowl, mix together 2 bananas, 1/2 cup confectioners' sugar and 1/2 cup milk. Spread frosting on top of cake. Chill until serving.