Ingredients:

  • 15.25 oz yellow cake mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 3.4 oz instant banana cream pudding mix
  • 14 oz sweetened condensed milk
  • 8 oz cream cheese, softened
  • 1.5 cups whole milk
  • 2 cups heavy whipping cream
  • 0.5 cup confectioners' sugar
  • 1 tsp vanilla bean paste
  • 4 large bananas, sliced
  • 11 oz Nilla Wafers

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth.
  3. Pour the batter into the prepared baking dish and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  4. While the cake is still warm, use the rounded handle of a wooden spoon to poke holes across the entire surface of the cake, spaced roughly 1 inch apart.
  5. In a medium bowl, beat the softened cream cheese until smooth. Gradually whisk in the sweetened condensed milk, instant banana pudding mix, and cold whole milk until the mixture is fully combined and starting to thicken.
  6. Pour the pudding mixture over the warm cake, using a spatula to push the liquid down into the holes. Allow the cake to cool to room temperature, then refrigerate for at least 4 hours to set.
  7. In a chilled bowl, whip the heavy cream, confectioners' sugar, and vanilla bean paste until stiff peaks form.
  8. Layer the sliced banana coins over the set pudding layer. Spread the whipped cream evenly over the bananas using an offset spatula.
  9. Top with a combination of whole and crushed Nilla Wafers just before serving to maintain their crunch.