Grease and sprinkle with flour a 9-x-13 inch cake pan.
Prepare yellow cake mix according to box instructions. Pour batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and using the bottom of a wooden spoon, poke holes all over the cake.
Prepare the banana pudding: in a medium bowl, whisk together pudding mix and milk until thick. Once thick, pour it over the cake, into the holes. Spread well using a spatula.
Top the cake with the slices bananas all over the cake, slice more bananas if needed.
Top the bananas with a layer of Nilla Wafers.
In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
Spread whipped cream on top and sprinkle all over with crushed and whole Nilla Wafers. To keep the layer of wafers in place, I like to add large dollops of whipped cream all over the surface of the cake, and after that, gently spread the cream using a spatula.
Refrigerate the cake for at least 8 hours or better overnight.
Slice and serve garnished with Nilla Wafers and sliced bananas.
[adthrive-in-post-video-player video-id="9gE3DLxf" upload-date="2018-01-30T13:49:06.000Z" name="Banana Pudding Poke Cake" description="Banana Pudding Poke Cake is one of the easiest and most divine cakes you can make! Incredibly creamy and with lots of banana flavor!"]
Banana Pudding Poke Cake
Amount Per Serving
Calories 425Calories from Fat 135
% Daily Value*
Saturated Fat 9g56%
Vitamin A 310IU6%
Vitamin C 2.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.