Prepare cake mix according to directions.
Once out of the oven, poke holes throughout the cake. I like using the rounded tip of one of my spatulas to create bigger holes.
In a medium bowl, combine one of the packages of instant vanilla pudding mix with 2 cups of milk.
Pour the pudding mixture evenly over the warm cake. Note: the pudding layer will soak into the cake.
Warm the caramel sauce to a consistency that you can drizzle it.
Drizzle ¾ of the jar over the pudding layer.
Layer the sliced bananas over the caramel sauce.
In a medium bowl, whisk together the remaining 2 cups of milk with the remaining pudding mix and Cool Whip.
Spread the frosting over the bananas.
Chill the cake for 2 hours.
Serve drizzled with the remaining caramel sauce and garnish with additional banana slices.
Enjoy!