Ingredients:

  • 1 box (15.25 oz) yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 package (3.4 oz) instant banana cream pudding mix
  • 2 cups cold whole milk
  • 3 large ripe bananas, sliced into rounds
  • 2 cups heavy whipping cream, chilled
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large bowl, combine the yellow cake mix, water, vegetable oil, eggs, and 1 tsp vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth and pale.
  3. Pour the batter into the prepared pan and bake for 25 minutes until the edges pull away slightly and it smells buttery.
  4. Immediately after removing the cake from the oven, use a wooden skewer to poke holes every 1 inch across the entire surface. Note: Do this while hot so the pores are open.
  5. In a separate bowl, whisk the instant banana cream pudding mix with cold whole milk for 2 minutes until thickened.
  6. Carefully pour the pudding over the warm cake, using a spatula to spread it evenly into the holes.
  7. Layer the sliced banana rounds evenly over the pudding surface. The aroma should be fresh and fruity here.
  8. Using a hand mixer, beat the chilled heavy whipping cream, powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Note: Be careful not to overbeat or it will turn to butter.
  9. Spread the whipped topping over the banana layer and finish by sprinkling the crushed vanilla wafers on top.
  10. Refrigerate the cake for at least 2 hours to allow the pudding to set and the sponge to stabilize.