Ingredients:

  • 1 box (15.25 oz) Premium Yellow Cake Mix
  • 1 cup (237ml) Water
  • 1/2 cup (118ml) Neutral Oil
  • 3 Large Eggs, room temperature
  • 2 packages (3.4 oz each) Instant Banana Cream Pudding Mix
  • 3 1/2 cups (828ml) Cold Whole Milk
  • 1 tsp Pure Vanilla Extract
  • 2 cups (473ml) Heavy Whipping Cream, cold
  • 1/2 cup (60g) Powdered Sugar
  • 3 Firm-ripe Bananas, sliced into coins
  • 1 box (11 oz) Vanilla Wafers, roughly crushed

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Combine the yellow cake mix, water, neutral oil, and eggs in a large bowl. Whisk until the batter is smooth. Pour into the prepared pan and bake for 28–32 minutes until a toothpick comes out clean.
  2. Allow the cake to cool for 15 minutes. Using the rounded handle of a wooden spoon, poke holes across the entire surface of the cake, spaced about 1 inch apart. Poke about 3/4 of the way down into the cake.
  3. In a large bowl, whisk the two packages of instant banana cream pudding mix with the cold whole milk and vanilla extract for 2 minutes. While the pudding is still in a pourable state, immediately pour it over the warm cake, using a spatula to guide the custard into the holes.
  4. In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream evenly over the pudding layer.
  5. Top the cake with sliced banana coins and crushed vanilla wafers. Chill in the refrigerator for at least 4 hours before serving to allow the structure to set.