Banana Cream Poke Cake

Ingredients

Yellow cake mix

1 package (15.25 oz)

Eggs

3 (for cake mix preparation)

Water

1 cup (for cake mix preparation)

Milk

2 cups (for pudding mixture)

Instant vanilla pudding mix

1 package (3.4 oz)

Bananas

2, mashed

Whipped topping

1 container (8 oz)

Vanilla wafers

1 cup, crushed

Banana slices

1 for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Prepare the yellow cake mix according to the package instructions, using eggs and water. Pour the batter into the prepared baking dish.
3. Bake the cake for the time specified on the package or until a toothpick inserted into the center comes out clean, about 25-30 minutes.
4. Remove the cake from the oven and let it cool for 10 minutes.
5. Using the handle of a wooden spoon, poke holes all over the surface of the warm cake, ensuring they are evenly spaced.
6. In a mixing bowl, combine the mashed bananas, milk, and instant vanilla pudding mix. Whisk until well combined and smooth.
7. Pour the banana pudding mixture over the cake, making sure it fills the holes for maximum flavor absorption.
8. Spread the whipped topping evenly over the banana pudding layer, creating a smooth finish.
9. Sprinkle the crushed vanilla wafers generously over the whipped topping for a delightful crunch.
10. Garnish with banana slices on top for an appealing presentation.
11. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
12. Slice and serve chilled. Enjoy every bite of this creamy, dreamy dessert!