Ingredients:

  • 1 standard box (approx. 15.25 oz / 432g) yellow or French vanilla cake mix
  • Ingredients called for on the cake mix box (usually 3 large eggs, 1/2 cup oil, 1 cup water)
  • 1 (3.4 oz / 96g) package instant vanilla pudding mix (not cook-and-serve)
  • 1 cup cold whole milk
  • 1/2 cup sweetened condensed milk
  • 2 large, ripe bananas, thinly sliced
  • 1 tub (8 oz / 227g) frozen whipped topping, thawed
  • 1 cup vanilla wafer cookies, crushed into coarse crumbs

Instructions:

  1. Preheat oven to the temperature specified on the cake mix box (usually 350°F / 175°C). Grease and flour the 9x13 inch pan.
  2. Prepare cake batter according to package directions. Pour into the prepared pan and bake until a wooden skewer inserted into the centre comes out clean (approx. 30–35 minutes).
  3. Let the cake cool in the pan on a wire rack for 15 minutes. It should still be slightly warm.
  4. While the cake cools, whisk together the instant pudding mix and the 1 cup of cold milk until slightly thickened (about 2 minutes). Gently whisk in the sweetened condensed milk until fully incorporated.
  5. Using the handle of a wooden spoon or a chopstick, poke holes across the entire surface of the warm cake, spacing them about 1 inch apart and poking deep.
  6. Pour the prepared pudding mixture evenly over the top of the cake, ensuring the liquid seeps down into the holes.
  7. Arrange the sliced bananas neatly over the pudding-soaked cake surface.
  8. Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours, or until the pudding is fully set.
  9. Just before serving, gently spread the thawed whipped topping evenly over the chilled cake.
  10. Sprinkle the crushed vanilla wafer crumbs liberally over the whipped topping layer. Slice and serve immediately.